Charis Michel Galanakis - The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

First Edition

Charis M. Galanakis

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ISBN 978-0-12-816453-2

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M. Beyrer Institute of Life Technologies, HES-SO VALAIS-WALLIS, Sion, Switzerland

Mario C.J. Bier Bioprocess Engineering and Biotechnology Department, Federal University of Paran (UFPR), Curitiba, Brazil

W.M. Brck Institute of Life Technologies, HES-SO VALAIS-WALLIS, Sion, Switzerland

T. Brck Technical University of Munich, Garching, Germany

Ming Cai Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China

Marcela C. Camara Bioprocess Engineering and Biotechnology Department, Federal University of Paran (UFPR), Curitiba, Brazil

Do P. de Carvalho Neto Bioprocess Engineering and Biotechnology Department, Federal University of Paran (UFPR), Curitiba, Brazil

Gilberto V. de Melo Pereira Bioprocess Engineering and Biotechnology Department, Federal University of Paran (UFPR), Curitiba, Brazil

M.D. Lopez Department of Plant Production, Faculty of Agronomy, Universidad de Concepcin, Concepcin, Chile

Antonio I. Magalhes Jnior Bioprocess Engineering and Biotechnology Department, Federal University of Paran (UFPR), Curitiba, Brazil

Sajid Maqsood United Arab Emirate University, Food Science Department, College of Food and Agriculture, Abu Dhabi, United Arab Emirates

I. Mateos-Aparicio Department of Nutrition and Food Sciences, Faculty of Pharmacy, Complutense University of Madrid, Madrid, Spain

A. Matias iBET, Nutraceuticals and Bioactives Process Technology Lab., Oeiras, Portugal

Adriane B.P. Medeiros Bioprocess Engineering and Biotechnology Department, Federal University of Paran (UFPR), Curitiba, Brazil

F. Noriega Department of Plant Production, Faculty of Agronomy, Universidad de Concepcin, Concepcin, Chile

Mustafa z Faculty of Veterinary Medicine, Aksaray University, Aksaray, Turkey

Maria Papageorgiou Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece

Mariana Petkova Department of Animal Nutrition and Feed Technology, Institute of Animal Science, Kostinbrod, Bulgaria

M.C. Pina-Prez Institute of Life Technologies, HES-SO VALAIS-WALLIS, Sion, Switzerland

Oana Lelia Pop Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

M.E. Romero Department of Plant Production, Faculty of Agronomy, Universidad de Concepcin, Concepcin, Chile

Adriana Skendi

Department of Oenology and Beverage Technology, School of Agricultural Technology, Eastern Macedonia and Thrace Institute of Technology, Kavala

Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece

Sonia Ancua Socaci Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

Carlos R. Soccol Bioprocess Engineering and Biotechnology Department, Federal University of Paran (UFPR), Curitiba, Brazil

Ramona Suharoschi Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

Z. Tacer-Caba Department of Food and Nutrition, University of Helsinki, Helsinki, Finland

M.T. Toro Department of Plant Production, Faculty of Agronomy, Universidad de Concepcin, Concepcin, Chile

Effie Tsakalidou Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

lknur Uak Nide mer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Nide, Turkey

Dan Cristian Vodnar Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

Georgia Zoumpopoulou Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

Charis M. Galanakis, Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria , Research & Innovation Department, Galanakis Laboratories, Chania, Greece

Incorporating new ingredients with traditional products is important to food industries who are always looking to attract consumers with healthier and value added foods. Indeed, the fortification of foods with components and ingredients owning technological and/or nutritional properties has attracted attention over recent years and is nowadays the new trend. Functional foods, superfoods, tailor-made foods, and other products are generated by manufacturing typical or traditional food products with ingredients that modify their properties (e.g., by binding, modifying structure or interface, etc.) or enable them to provide health benefits for consumers.