Dr. Vladimir S. Kurćubić is a Full Professor in the Department of Food Technology at UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, Serbia
Dr. Nemanja M. Miletić is an Associate Professor in the Department of Food Technology at UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, Serbia
Dr. Slaviša B. Stajić is Associate Professor at the Department of Animal Source Food Technology, UNIVERSITY OF BELGRADE, FACULTY OF AGRICULTURE in Belgrade, Serbia
Dr. Marko M. Petković is an Associate Professor in the Department of Food Technology, UNIVERSITY OF KRAGUJEVAC, FACULTY OF AGRONOMY IN ČAČAK, Serbia
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Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Vladimir S. Kurćubić
Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products...
