Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31834

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends


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Title:
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
Authors:
Fernández-López, Juana
Botella Martínez, Carmen María  
Navarro Rodríguez de Vera, Casilda
Sayas-Barberá, Estrella  
Viuda-Martos, Manuel  
Sánchez-Zapata, Elena
Pérez-Alvarez, José Angel  
Editor:
MDPI
Department:
Departamentos de la UMH::Tecnología Agroalimentaria
Issue Date:
2020-12
URI:
https://hdl.handle.net/11000/31834
Abstract:
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.
Keywords/Subjects:
Vegetable
Soups
Bioactive compounds
Convenience foods
Healthy foods
Innovation
Type of document:
application/pdf
Access rights:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI:
https://doi.org/10.3390/plants9121769
Appears in Collections:
Artículos Tecnología Agroalimentaria



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