Strategies to Improve Food Quality: Reducing Salt, Sugar, and Fat in Food Products

Edited by renowned expert Dr. Jos Manuel Lorenzo, Strategies to Improve the Quality of Foods, Volume One is a comprehensive resource that explores the latest strategies for reducing salt, sugar, and fat in food products while maintaining the highest quality standards.

Natural Alternatives and Advanced Food Development

This volume delves into the enrichment of foods with prebiotics, probiotics, and postbiotics, offering food industry professionals and scientists a wealth of knowledge on developing healthier food products. It also discusses natural alternatives to traditional additives, such as nitrate and nitrate salts.

Trend Topics in Food Quality and Safety

This series covers the most pressing topics in the field, including:

• Advances in the analysis of toxic compounds and control of food poisoning
• Food fraud, traceability, and authenticity
• Revalorization of the agrifood industry
• Natural antimicrobial compounds and their application in food preservation
• Non-thermal processing technologies in the food industry

With contributions from a team of global experts in food quality and safety, this volume provides the latest information on the production of food products with modified composition, reformulation, and modern strategies adopted by the food industry to create healthier options.

Key Features:

• Offers comprehensive knowledge on reducing salt, sugar, and fat in food products
• Presents the latest strategies for developing healthier food products while maintaining quality standards
• Covers trend topics in food quality and safety, including advances in toxic compound analysis and food fraud detection

Stay ahead in the food industry with Strategies to Improve the Quality of Foods, Volume One. Get the latest insights and knowledge to develop high-quality, healthier food products that meet consumer demands.