Titlebook: Natural Additives in Foods; German Ayala Valencia Book 2023 The Editor(s) (if applicable) and The Author(s), under exclusive license to Sp

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Natural Antioxidants,ustrial by-products and reduction of waste production, favoring the circular economy with lower consumption of petroleum-based products. On the other hand, some issues difficult a broader use of natural antioxidants, such as lower availability, lower purity, higher costs, possible sensory effects in

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Natural Sweeteners,eteners, characteristics such as temperature stability, colorless, odorless, length shelf life, non-toxic, non-after taste, low cost, and availability to produce it are critical and fundamental to selecting a sweetener. This book chapter summarizes the characteristics of some natural low and non-cal

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Vegetal and Microbial Sources of Natural Additives and Their Food Applications,is approach have several disadvantages, mainly the long processing time, which translates into high solvent and energy consumption, the contamination generated using organic solvents, and the low efficiency of the process, which is why they have been considered inefficient. For this reason, in recen

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Foregery

Effect of Thermal Treatments on the Properties of Natural Food Additives,l compounds) are presented, along with their changes associated with often used thermal process techniques, like blanching, pasteurization, and sterilization, drying, frying, microwave and ohmic heating. Knowing these changes would be useful in the optimization of the thermal processing of food, in

Indicative

Effect of Nonthermal Treatments on the Properties of Natural Food Additives,lt in increased antioxidant activity, improved digestibility, water-binding ability, and alterations of sensory, thickening, and texture characteristics. However, to obtain the benefits of nonthermal processing and avoid undesirable compound degradation, it is necessary to define the appropriate ope