Title: Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends |
Authors: Fernández-López, Juana Botella Martínez, Carmen María ![](/image/ORCID.jpg) Navarro Rodríguez de Vera, Casilda Sayas-Barberá, Estrella ![](/image/ORCID.jpg) Viuda-Martos, Manuel ![](/image/ORCID.jpg) Sánchez-Zapata, Elena Pérez-Alvarez, José Angel ![](/image/ORCID.jpg) |
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.
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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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