Front Cover -- Strategies to Improve the Quality of Foods -- Copyright Page -- Contents -- List of contributors -- 1 Sustainability and functional foods: challenges and opportunities -- 1.1 Introduction -- 1.2 Management of environmental impact in obtaining functional foods -- 1.2.1 Use of underexploited natural resources: marine ecosystem -- 1.2.2 Use of waste from agroindustrial activities as a source of biocompounds -- 1.2.3 Promote the use of sustainable crops to obtain bioactive compounds -- 1.2.4 Development of environmentally sustainable production protocols -- 1.2.4.1 Microwave-assisted extraction -- 1.2.4.2 Ultrasound-assisted extraction -- 1.2.4.3 High-pressure assisted extraction -- 1.2.4.4 Pulsed electric fields -- 1.2.4.5 Supercritical fluid extraction -- 1.3 Conclusions -- References -- 2 New technologies for obtaining healthy foods -- 2.1 Introduction -- 2.2 Pulsed electric field technology -- 2.2.1 Pulsed electric field as a new technology to recovery bioactive substances -- 2.2.2 Pulsed electric field as a new technology for protein extraction -- 2.2.3 Pulsed electric field as a new strategy to reduce NaCl content -- 2.3 Ultrasound technology -- 2.3.1 Ultrasound as a new technology to recovery of bioactive substances -- 2.3.2 Ultrasound as a new technology for protein extraction -- 2.3.3 Ultrasound to remove antinutritional factors -- 2.3.4 Ultrasound as a new strategy to reduce NaCl content -- 2.3.5 Ultrasound for development of probiotic products -- 2.4 Microwave technology -- 2.4.1 Microwave as a new technology to recovery bioactive substances -- 2.4.2 Microwave as a new tool to obtain essential oils -- 2.5 High hydrostatic pressure technology -- 2.5.1 High hydrostatic pressure as a new technology to recovery of bioactive substances -- 2.5.2 Enhancement of antioxidant properties -- 2.5.3 Increase of resistant starch content.

2.5.4 High hydrostatic pressure as a new strategy to reduce NaCl content -- 2.5.5 High hydrostatic pressure for development of probiotic products -- 2.6 Supercritical fluid technology -- 2.6.1 Supercritical fluid as a new technology to recovery of bioactive substances -- 2.6.2 Supercritical fluid as a new tool to obtain essential oils -- 2.6.3 Supercritical fluid as a strategy to obtain healthy oils -- 2.6.4 Supercritical fluid to remove antinutritional factors -- 2.7 Future perspectives and challenges -- References -- 3 Salt reduction and replacers in food production -- 3.1 Introduction -- 3.2 Strategies to reduce the sodium salt in meat products -- 3.2.1 Salt substitution by metallic salts -- 3.2.2 Salt substitution by spices and herbs -- 3.2.3 Salt substitution by seaweeds or mushroom -- 3.2.4 Emerging technologies -- 3.3 Strategies to reduce the sodium salt in fish and seafood products -- 3.4 Strategies to reduce the sodium salt in baked products -- 3.5 Strategies to reduce the sodium salt in snacks products -- 3.6 Strategies to reduce the sodium salt in instant soups and bouillons -- 3.7 Conclusions -- References -- 4 Sugar reduction and sweeteners to improve foods -- 4.1 Introduction -- 4.2 Sugar as an ingredient in the food industry -- 4.3 Health implications of sugar consumption -- 4.3.1 Dental affectations -- 4.3.2 Glycemic response -- 4.3.3 Sugar and body weight -- 4.3.4 Interactions with the intestinal microbiota -- 4.3.5 Metabolic syndrome -- 4.3.6 Sugar addiction -- 4.4 Synthetic sweeteners -- 4.4.1 Saccharin -- 4.4.2 Aspartame -- 4.4.3 Sucralose -- 4.4.4 Cyclamate -- 4.4.5 Acesulfame potassium -- 4.4.6 Neotame -- 4.4.7 Advantame -- 4.5 Synthetic sweeteners detection -- 4.5.1 Chromatographic techniques -- 4.5.2 Nonchromatographic techniques -- 4.6 Safety of low- and no-calorie sweeteners -- 4.7 Natural sweeteners.

4.7.1 Nutritive sweeteners -- 4.7.1.1 Honey, maple, date and agave syrups -- 4.7.1.2 Polyols -- 4.7.1.3 Rare sugars -- 4.7.2 Low and no-calorie natural sweeteners -- 4.7.2.1 Stevia (steviol glycosides) and rebaudiosides -- 4.7.2.2 Monk fruit (Luo han guo) -- 4.7.2.3 Sweet proteins -- 4.8 Reduction of sugar in food formulations -- 4.9 Public policies to reduce the sugar content in foods: Mexicoś case -- 4.10 Conclusion -- References -- 5 Fat reduction and profile improvement in food products -- 5.1 Introduction -- 5.2 Lipids and human health -- 5.3 Reformulation strategies to improve food nutritional -- 5.3.1 Bakery and confectionery products -- 5.3.2 Meat products -- 5.3.3 Dairy products -- 5.3.4 Other foods -- 5.4 Conclusion -- References -- 6 Natural alternatives and use of nitrate and nitrate salts -- 6.1 Introduction -- 6.2 Content of nitrate and nitrite in foods -- 6.3 Health risk and regulatory aspects -- 6.4 Strategies to reduce and replace commercial nitrate and nitrite salts in foods -- 6.5 Extracts rich in nitrate: production and effect in meat products -- 6.6 Fermented/dry-ripened sausages -- 6.7 Fermented and pasteurized meat products -- 6.8 Pasteurized meat products -- 6.9 Extracts rich in nitrite: fermentation and effect in meat products -- 6.10 Conclusion -- References -- 7 Enrichment of foods with prebiotics -- 7.1 Evolution of the term prebiotic and current consensus definition -- 7.2 Prebiotics and potential prebiotic substances -- 7.3 Modulation of the gut microbiota by dietary prebiotics -- 7.3.1 Prebiotics -- 7.3.2 Synbiotics -- 7.4 Prebiotics in dairy and nondairy food products -- 7.5 Prebiotics in meat products -- 7.6 Prebiotics as a partial replacement for animal fat -- 7.7 Potential synbiotics in meat products -- 7.8 Final considerations and future perspectives for prebiotic foods -- References.

8 Probiotics as starter and nonstarter cultures in fermented foods -- 8.1 Introduction -- 8.2 Microorganisms present in fermented foods and probiotic foods -- 8.3 Starter and nonstarter probiotics -- 8.4 Obtaining probiotics from naturally fermented and nonfermented foods -- 8.5 Probiotics as starter cultures for fermented products processing -- 8.6 Final remarks -- References -- 9 Postbiotics: perspectives on innovative applications -- 9.1 Introduction -- 9.2 Postbiotics: concept and functionality -- 9.3 Approaches for the production of postbiotics -- 9.4 Potential fields for postbiotic application -- 9.4.1 Food industry -- 9.4.1.1 Biopreservation -- 9.4.1.2 Food packaging -- 9.4.1.3 Removal of biofilms -- 9.4.1.4 Food formulation -- 9.4.2 Pharmaceutical industry -- 9.4.3 Livestock industry -- 9.4.4 Agriculture industry -- 9.5 Concluding remarks and future trends -- References -- 10 Biological control of toxic microbial metabolites in the reformulated food -- 10.1 Introduction -- 10.1.1 Types of preservation -- 10.1.1.1 Biological control methods to reduce bacterial spoilage in foods -- 10.1.1.2 Bacterial toxins/metabolites in control of food spoilage -- 10.1.2 Classes of bacteriocin -- 10.1.2.1 Biological control of fungal toxins in reformulated food products -- 10.1.2.2 Other methods -- 10.1.3 Microencapsulation -- 10.1.4 Lyophilization -- 10.1.5 Fermentation -- 10.2 High hydrostatic pressure -- 10.3 Antimicrobial peptides -- 10.3.1 Small antimicrobial peptides from plants and other sources -- 10.4 Conclusion -- References -- 11 Bioactive peptides in reformulated food -- 11.1 Introduction -- 11.1.1 Reformulated food -- 11.1.2 Bioactive peptides -- 11.2 Meat products -- 11.3 Dairy products -- 11.3.1 Bioactive peptides in dairy products -- 11.3.2 Cardioprotective activity -- 11.3.3 Antidiabetic and metabolic syndrome -- 11.3.4 Bone health.

11.3.5 Immunomodulatory -- 11.3.6 Antimicrobial -- 11.3.7 Antioxidant -- 11.3.8 Multifunctional bioactive peptides -- 11.3.9 Food applications -- 11.4 Plant proteins -- 11.4.1 Products containing plant proteins and peptides -- 11.4.2 Beverages -- 11.4.3 Fermented products -- 11.4.4 Bakery product and cookies -- 11.5 Concluding remarks -- References -- 12 An overview of novel proteins in reformulated food -- 12.1 Introduction -- 12.2 Novel source of proteins -- 12.2.1 Plant proteins -- 12.2.2 Insect protein for food -- 12.2.3 Microbial proteins -- 12.2.3.1 Microalgae -- 12.2.3.2 Fungi -- 12.3 Final remarks -- References -- 13 Market needs and consumer's preferences for healthier foods -- 13.1 Introduction -- 13.2 Historical evolution of the human diet -- 13.3 Determinants of consumer food preferences -- 13.4 Current market for healthier foods -- 13.4.1 Healthy supermarkets in the world -- 13.4.2 Characteristics of healthy food markets -- 13.5 A case of big challenge: low-fat and low-sodium burgers -- 13.6 Strengths and challenges to overcome for the development of healthier foods -- References -- Index -- Back Cover.