Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 17: Alternative and Replacement Foods -- Chapter 1 - A New Approach: Replacement and Alternative Foods for Food Industry -- 1 - Introduction -- 2 - Definition of Replacement Foods -- 2.1 - Aspects and Examples of Fat and Sugar Replacers -- 2.2 - Applications and the Development of Fat and Sugar Replacers in the Food Industry -- 3 - Alternative Foods -- 3.1 - Single-Cell Protein (SCP) as an Alternative Food -- 3.1.1 - Bacteria -- 3.1.2 - Yeasts -- 3.1.3 - Filamentous fungi -- 3.1.4 - Algae -- 3.2 - Single-Cell Oil (SCO) as an Alternative Food -- 3.3 - Other Alternative Foods used in the Industry -- 4 - Conclusions -- References -- Chapter 2 - Natural Antioxidants and Food Applications: Healthy Perspectives -- 1 - Introduction -- 2 - Free Radicals and Their Main Consequences -- 3 - Lipids and Proteins: Oxidation -- 4 - The Use of Antioxidants in Foods -- 4.1 - Antioxidants: Functions, Classification, Principles, and Mechanisms of Action -- 4.2 - Evaluation of Antioxidant Potential: Main Influential Factors -- 4.2.1 - Folin-Ciocalteu assay -- 4.2.2 - Ferric-reducing ability of plasma (FRAP) assay -- 4.2.3 - 2,2-Diphenyl-1-picryl-hydrazyl (DPPH ) assay -- 5 - Natural Antioxidants: An Alternative to Synthetic Additives -- 6 - Main Applications in Products of Animal Origin -- 6.1 - Preparation of Healthier Meat Products -- 7 - Use of Natural Antioxidants: Technological and Dietary Strategies Favoring the Migration of Bioactive Compounds -- 8 - Prooxidant Effects -- 9 - Final Considerations -- References -- Further Reading -- Chapter 3 - Trends and Possibilities of the Use of Probiotics in Food Production -- 1 - Introduction -- 2 - Technological Possibilities of Probiotic Application in Different Food Products.

2.1 - Products of Plant Origin -- 2.2 - Products of Animal Origin -- 2.2.1 - Dairy products -- 2.2.2 - Meat products -- 2.2.3 - Nonfermented probiotic foods -- 3 - Food Matrices as Protection for Probiotics -- 3.1 - Hurdles to Overcome during Passage through the GIT -- 3.2 - Different Kinds of Food Matrices -- 3.2.1 - Dairy matrix -- 3.2.2 - Nondairy food matrices -- 3.2.2.1 - Vegetables and fruits as matrices -- 3.2.2.2 - Cereal matrices -- 3.2.2.3 - Meat matrix -- 4 - Conclusions -- References -- Further Reading -- Chapter 4 - Nutraceutical Food: Composition, Biosynthesis, Therapeutic Properties, and Applications -- 1 - Introduction -- 2 - Antioxidants -- 3 - Bioactive Peptides -- 4 - Polyunsaturated Fatty Acids -- 5 - Probiotics, Prebiotics, and Symbiotics -- 5.1 - Probiotics -- 5.2 - Prebiotics -- 6 - Hormones, Analogs, and Hormone Regulators -- 7 - Thermogenic Foods -- 8 - New Approach: Food Intolerance and Allergy -- 8.1 - Lactose and Cow's Milk Protein Allergy (CMPA) -- 8.2 - Gluten -- 8.3 - Phenylalanine -- 9 - Future Perspectives -- References -- Further Reading -- Chapter 5 - Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernouri... -- 1 - Introduction -- 2 - Malnutrition and its Causes -- 3 - Definition of Snacks -- 3.1 - Global Snack Food Consumption -- 4 - Extrusion for the Development of Snacks -- 4.1 - Protein Sources Used in the Development of Snacks -- 5 - Process Conditions and Their Effect on the Nutritional Value of Food -- 6 - Effect of Protein Content on the Extrusion Process -- 6.1 - Specific Mechanical Energy -- 7 - Effect of Protein Content on the Physicochemical and Functional Properties of Extrudates -- 7.1 - Expansion Index -- 7.2 - Bulk Density -- 7.3 - Water Absorption Index -- 7.4 - Water Solubility Index -- 7.5 - Oil Absorption Index -- 7.6 - Texture.

8 - Effect of Processing on In Vitro Protein Digestibility -- 9 - Interactions of Proteins and Macromolecules of the Food Array During the Extrusion Process -- 9.1 - Protein-Protein Interactions -- 9.2 - Protein-Lipid Interactions -- 9.3 - Protein-Carbohydrate Interactions -- 9.3.1 - Protein-starch interactions -- 9.4 - Protein-Fiber Interactions -- 9.5 - Protein-Mineral Interactions -- 10 - Conclusions -- References -- Chapter 6 - Use of Oxalis tuberosa in Gluten-free Baked Goods Manufacture -- 1 - Introduction -- 2 - Oxalis tuberosa in Gluten-Free Baked Goods Manufacture -- 2.1 - Oxalis tuberosa: Taxonomy, Botanic Description, and Cultivation -- 2.2 - Chemical Composition of Oxalis tuberosa -- 2.3 - Common Uses of O. tuberosa -- 2.4 - Bread -- 2.4.1 - Ingredients used for elaborate gluten-free breads -- 2.4.1.1 - Flours -- 2.4.1.2 - Hydrocolloids -- 2.4.1.3 - Emulsifiers -- 2.4.1.4 - Starches -- 2.4.1.5 - Pregelatinized starches -- 2.5 - Products Available in the Gluten-Free Market -- 2.6 - Preparation of Gluten-Free Bread Using Pregelatinized Oxalis tuberosa Flour -- 3 - Conclusions -- Acknowledgments -- References -- Chapter 7 - Fish Discards as Source of Health-Promoting Biopeptides -- 1 - Introduction: Discarding Practices in the Fishing Industry -- 1.1 - Definition of Discards and the Negative Impact of Discards on the Environment -- 1.2 - Assessment of Discard Rates (Worldwide, EU, and Mediterranean Fisheries): Focus on the Alboran Sea -- 1.3 - Fisheries Regulations on Discards: The EU Zero Discard Policy -- 2 - Pretreatments to Process Fish Discards and By-Products -- 3 - Upgrading Discarded Materials: Focus on the Protein Fraction -- 3.1 - Introduction: Recovery of the Protein Fraction From Fish Materials -- 3.2 - Identification of Bioactive Peptides -- 3.3 - Bioavailability of Active Peptides: Simulated Digestion Assays.

3.4 - ACE-Inhibitory Activity of FPH From Discarded Species -- 3.5 - Antioxidant Activity of FPH From Discarded Species -- 3.6 - Anticholesterolemic Activity of FPH From Discarded Species -- 4 - Application of FPH in the Food Industry -- 4.1 - Functional Properties of FPH From Discarded Species -- 4.1.1 - Solubility -- 4.1.2 - Emulsifying and foaming capacity -- 4.1.3 - Fat-binding and water-holding capacity -- 4.2 - Application of FPH as Chemical/Physical Stabilizers in Emulsions and Microcapsules -- 5 - Conclusions -- References -- Further Reading -- Chapter 8 - Metabolites of Propionibacterium: Techno- and Biofunctional Ingredients -- 1 - Introduction -- 2 - Classification of PAB -- 3 - PAB as Potential Cell Factories -- 3.1 - Environmental Factors -- 3.2 - Growth Factors -- 3.3 - Metabolic Pathways -- 3.4 - Oxygen Tolerance -- 3.5 - The Genome and Metabolic Engineering -- 3.6 - Production Processes -- 4 - Production and Application of PAB Metabolites -- 4.1 - Vitamin Production by PAB -- 4.1.1 - Folate -- 4.1.2 - Vitamin B12 -- 4.2 - Biopreservative Functionality of PAB Metabolites -- 4.2.1 - Propionic acid and propionates -- 4.2.2 - Bacteriocins -- 4.2.3 - Other PAB metabolites with biopreservative functionality -- 4.2.4 - MicroGARD and other fermentates -- 4.2.5 - Bioprotective cultures -- 4.3 - Trehalose -- 4.4 - Exopolysaccharides (EPS) -- 4.5 - Conjugated Linoleic Acid (CLA) -- 4.6 - PAB as Probiotics -- 5 - PAB Metabolites Produced In-Process -- 5.1 - Cheese -- 5.2 - Biofortified Fermented Dairy Products -- 5.3 - Bioprotective Cultures -- 6 - Conclusions -- References -- Further Reading -- Chapter 9 - Nutraceuticals in Alternative and Underutilized Fruits as Functional Food Ingredients: Ancient Species for New ... -- 1 - Nutraceuticals, Functional Foods, and Food Supplements.

2 - Fresh Fruit and Derived Products: New Sources for Health-Promoting Agents -- 2.1 - Asimina triloba (L.) Dunal -- 2.2 - Crataegus azarolus L. -- 2.3 - Lycium barbarum L. -- 2.4 - Morus nigra L. -- 2.5 - Amelanchier canadensis (L.) Medicus -- 3 - Genetic, Agronomic, and Environmental Factors -- 4 - Identification and Quality Control of Phytochemical Biomarkers -- 5 - Functional Food Supply Chain and Environmental Sustainability -- 6 - Alternative and Underutilized Fruit Species and the Healthy-Product Industry -- References -- Chapter 10 - Designer and Functional Food Lipids in Dietary Regimes: Current Trends and Future Prospects -- 1 - Introduction -- 2 - Fatty Acids and Their Importance -- 3 - Production of Designer Lipids -- 3.1 - Chemical Synthesis -- 3.2 - Enzymatic Synthesis -- 4 - Enzymatic Synthesis of Different Structured Lipids -- 4.1 - Cocoa Butter Equivalents -- 4.2 - Human Milk Fat Substitutes -- 4.3 - MCFA-Based Designer Lipids -- 4.4 - Reduced-Calorie Fats -- 4.5 - Partial Glycerides -- 4.6 - Structured Phospholipids -- 4.7 - Structured Phenolic Lipids -- 4.8 - PUFA-Rich Oils -- 5 - Future Trends and Concluding Remarks -- References -- Chapter 11 - Single-Cell Protein as a Source of Biologically Active Ingredients for the Formulation of Antiobesity Foods -- 1 - Introduction -- 2 - Weight Control Mechanism -- 2.1 - Weight Control Diets -- 2.2 - Protein: A Key Macronutrient in Weight Loss and Maintenance -- 3 - SCP as an Alternative Source of Protein -- 3.1 - Microorganisms Used in SCP Production -- 4 - What are Microalgae? -- 4.1 - Microalgal Biomass Production -- 4.1.1 - Autotrophic production systems -- 4.1.2 - Heterotrophic production systems -- 4.1.3 - Mixotrophic production systems -- 5 - Microalgae SCP and Obesity Control -- 5.1 - Proteins -- 5.2 - Lipids -- 5.3 - Pigments: Carotenoids -- 5.3.1 - Fucoxanthin.

5.3.2 - Astaxanthin.