Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar replacers.
- DOI
- 10.1016/bs.afnr.2026.03.006
- Published
- 2026
- Container
- Advances in food and nutrition research
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/bs.afnr.2026.03.006,
title = {Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar replacers.},
author = {Prieto N and Nosworthy MG and López-Campos Ó and Agregán R and Lorenzo JM and Viuda-Martos M and Nieto G},
year = {2026},
journal = {Advances in food and nutrition research},
doi = {10.1016/bs.afnr.2026.03.006},
url = {https://doi.org/10.1016/bs.afnr.2026.03.006}
}RIS
TY - JOUR TI - Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar replacers. AU - Prieto N AU - Nosworthy MG AU - López-Campos Ó AU - Agregán R AU - Lorenzo JM AU - Viuda-Martos M AU - Nieto G PY - 2026 JO - Advances in food and nutrition research DO - 10.1016/bs.afnr.2026.03.006 UR - https://doi.org/10.1016/bs.afnr.2026.03.006 ER -
APA
N, P., MG, N., Ó, L., R, A., JM, L., M, V., & G, N. (2026). Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar replacers.. Advances in food and nutrition research. https://doi.org/10.1016/bs.afnr.2026.03.006
Source records
- pubmed · retrieved 2026-09-25T19:04:58.872Z
- europe-pmc · retrieved 2026-09-25T19:04:58.871Z