After its launch five months ago, the Innovation Strategies in the Food Industry book is continuously raising interest among researchers, academics, students, professionals and industrial partners active in the field. In trying to catch up with colleagues, meet our audience as well as explain in detail the key features and indications of the book, an online book presentation was organized…
The cultivation of olives and the production of olive oil have deep roots in the history of Mediterranean region. Nowadays, this tradition represents a very important asset for many countries, not only in terms of culture and health, but also in spite of wealth. However, olive oil production is accompanied with the generation of huge…
Foods contain major and minor components as well as bioactive compounds that are of primary importance for human nutrition. The importance of these compounds accelerated the development of innovations in the food industry, generating the so-called “functional foods” and “nutraceuticals“. Whole foods like fruits and vegetables represent the simplest example of functional foods, as they…
Foods contain major and minor components as well as bioactive compounds (e.g. antioxidants, peptides, carbohydrates, lipids, glucosinolates) that are of primary importance for human nutrition. Consequently, their importance has initiated a surge of research and product development in the food industry. In order to adapt to these consumer drivers and enhance the physiological functionality of…