Global nutritional challenges of reformulated food: A review

Food Science & Nutrition, Год журнала: 2023, Номер 11(6), С. 2483 - 2499

Опубликована: Март 6, 2023

Abstract Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in fight against noncommunicable diseases. The reasons for reformulating vary, with common focus on reducing levels harmful substances, such as fats, sugars, and salts. Although this topic broad, review aims shed light current challenges faced reformulation explore different approaches that can be taken overcome these challenges. highlights perception consumer risk, food, involved. also emphasizes importance fortifying artisanal processing modifying microbial fermentation order meet nutrient requirements people developing countries. literature suggests while traditional reductionist approach remains relevant yields quicker results, matrix approach, which involves engineering microstructure, more complex may take longer implement economies. findings indicate policies are likely succeed if private sector collaborates or responds government regulatory process, further research conducted establish newly developed concepts from In conclusion, holds great promise burden diseases improving health around world.

Язык: Английский

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Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours

Current Research in Food Science, Год журнала: 2024, Номер 8, С. 100752 - 100752

Опубликована: Янв. 1, 2024

Andean roots can be used as an alternative to gluten-free food. The objective of this study was enhance the technological and nutritional properties root flours promote their industrial applicability. water content activity flour were lower than those required prevent mold growth. bulk density comparable that wheat flour.

Язык: Английский

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Advances in Research on Beverages, Food, Yeast and Brewing

Fermentation, Год журнала: 2024, Номер 10(12), С. 636 - 636

Опубликована: Дек. 12, 2024

This closing Editorial marks the end of three volumes this Special Issue (SI), which covered themes like changes in reactants and products, chemistry, sensory properties, microbiology, transcriptomics, proteomics metabolomics, food safety, nutrition [...]

Язык: Английский

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