Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties

Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.

Healthier Food: Design and development of foods with improved functional and nutritional properties covers the design of innovative reformulated or enriched animal products (meat and milk) and products obtained by processing plant raw materials (bakery products). The chapters provide a clear insight into the challenges in the process of developing new, modified products and food technology and hygiene and the science of ingredients that make up the architecture of added-value food, initiating effective reformulation strategies. The book will be a useful reference for food engineers and scientists, policy makers and students interested in safe and quality food and the preservation and improvement of health through incorporation of functional components in food.

Design and Development of Healthier and Functional Foods Based on Meat and Milk.- Reduction of Salt Content in Meat Products.- Replacement of Phosphates in Boiled Sausages.- Reformulation of Meat Products for Fat Reduction.- Drying Fruit and Vegetables in a Thin Layer 367.- Modeling the Process of Drying in a Thin Layer.- Fruit and Vegetable Powder as a Functional Food Additive.- Phenolic Compounds in Fruits and Vegetables 525.

Dr. Vladimir S. Kurcubic is a Full Professor in the Department of Food Technology at UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN CACAK, Serbia

Dr. Nemanja M. Miletic is an Associate Professor in the Department of Food Technology at UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN CACAK, Serbia

Dr. Slaviša B. Stajic is Associate Professor at the Department of Animal Source Food Technology, UNIVERSITY OF BELGRADE, FACULTY OF AGRICULTURE in Belgrade, Serbia

Dr. Marko M. Petkovic is an Associate Professor in the Department of Food Technology, UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN CACAK, Serbia