Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more.
Edited by Dr. Jos� Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists.
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Table of Contents
Section 1: Strategies for improving the nutritional quality of food1. Sustainability and functional foods: Challenges and opportunities
2. New Technologies for Obtaining Health Foods
3. Salt reduction and replacers in food production
4. Sugar Reduction and Sweeteners to Improve Foods
5. Fat reduction and profile improvement in food products
6. Natural alternatives and use of nitrate and nitrate salts
7. Enrichment of foods with prebiotics
Section 2: Strategies to improve food safety
8. Probiotics as starter and non-starter cultures in fermented foods
9. Post-biotics in food development
10. Biological control of toxic microbial metabolites in in the reformulated food
Section 3: Innovations in food quality and safety
11. Bioactive peptides in the reformulated food
12. An overview of novel proteins in reformulated food
13. Market needs and consumer's preferences for healthier foods
Authors
Jos� Manuel Lorenzo Associate Professor, University of Vigo, Spain.Jos� Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L�Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.
He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.
