Sustainable Functional Food Processing

Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably. Hence, it has attracted great interest from both consumers and manufacturers concerned with human wellbeing and sustainable economic growth. This book covers the topics relevant to sustainable functional food production, functional fruit juices, biologically active compounds (BACs), hurdle technology, advanced food processing, 3D food printing, and authentic fruits.