Alternative and Replacement Foods

1. A New Approach: Replacement and Alternative Foods for Food Industry<br>2. Home Meal Replacement Regimen for Various Age Groups<br>3. Concerns over dietary supplements, their quality, use and general safety<br>4. Relevant aspects in the development of extruded high-protein snacks: An alternative to reduce global undernourishment<br>5. Natural antioxidants and food applications: healthy perspectives<br>6. The latest boom on food market goes back to ancient times: Vegan nutrition in sports and exercise – the healthy athlete<br>7. Trends and possibilities of the use of probiotics in food production<br>8. Nutraceuticals in alternative and underutilized fruits as functional food ingredients: ancient species for new health needs<br>9. Designer and functional food lipids in dietary regimes: Current trends and future prospects<br>10. Single-Cell Protein as a Source of Biologically Active Ingredients for the Formulation of Anti-Obesity Foods<br>11. Annatto carotenoids as additives replacers in meat products<br>12. Gluten-free bakery products<br>13. Potential of novel bioactive peptides as functional food ingredients in preventing cardiovascular disease<br>14. Methods to improve the quality of plant and animal by-products used as alternative protein sources to fish meal in aquafeeds<br>15. Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta