Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods,…mehr
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.
1. Plant Sources for Functional Ingredients - Proteins 2. Plants as a valuable source of bioactive peptides 3. Bioactive compounds: uses of plant extracts in plant-based foods 4. An overview about lipids from plant sources 5. Plant polysaccharides 6. Physical processing: dry fractionation and texturization of plant proteins 7. Biological processing for improved plant-based ingredients 8. Plant-based meat alternatives: innovation through advanced processes and ingredients 9. Plant-based milk alternatives 10. Fermentation: an old/ new tool for improved alternative proteins and plant-based foods 11. Plant-based seafoods: A Sustainable and Nutritious Alternative 12. Scientific Insights into the Vegan Egg: Composition, Characteristics and Practical Applications 13. New generation of cereal-based products 14. Plant-based smoothies on the rise 15. Plant-based ingredients in infant food formulations: intolerance management and gut health enhancement 16. Cereal-based foods for people with special needs: focus on celiac disease and metabolomic syndrome 17. Plant-based sports drinks for fueling athletic performance. 18. Flavoring solutions 19. Texture enhancement strategies of plant-based meat and drinks alternatives. 20. Plant-based foods and drinks: Solutions to improve human nutrition 21. Color solutions in plant-based foods 22. Plant-Based Market: current landscape and future investment trends 23. Regulatory framework of plant-based foods with focus on novel sources 24. Health concerns related to plant-based foods 25. Consumer perceptions and market analysis of plant-based foods: a global perspective 26. Climate change and plant-based sources 27. Valorisation of by products from plant ingredients production chain 28. Socioeconomic aspects of the plant-based food system 29. Sustainability of plant-based ingredients and foods 30. Future direction of plant-based food
1. Plant Sources for Functional Ingredients - Proteins 2. Plants as a valuable source of bioactive peptides 3. Bioactive compounds: uses of plant extracts in plant-based foods 4. An overview about lipids from plant sources 5. Plant polysaccharides 6. Physical processing: dry fractionation and texturization of plant proteins 7. Biological processing for improved plant-based ingredients 8. Plant-based meat alternatives: innovation through advanced processes and ingredients 9. Plant-based milk alternatives 10. Fermentation: an old/ new tool for improved alternative proteins and plant-based foods 11. Plant-based seafoods: A Sustainable and Nutritious Alternative 12. Scientific Insights into the Vegan Egg: Composition, Characteristics and Practical Applications 13. New generation of cereal-based products 14. Plant-based smoothies on the rise 15. Plant-based ingredients in infant food formulations: intolerance management and gut health enhancement 16. Cereal-based foods for people with special needs: focus on celiac disease and metabolomic syndrome 17. Plant-based sports drinks for fueling athletic performance. 18. Flavoring solutions 19. Texture enhancement strategies of plant-based meat and drinks alternatives. 20. Plant-based foods and drinks: Solutions to improve human nutrition 21. Color solutions in plant-based foods 22. Plant-Based Market: current landscape and future investment trends 23. Regulatory framework of plant-based foods with focus on novel sources 24. Health concerns related to plant-based foods 25. Consumer perceptions and market analysis of plant-based foods: a global perspective 26. Climate change and plant-based sources 27. Valorisation of by products from plant ingredients production chain 28. Socioeconomic aspects of the plant-based food system 29. Sustainability of plant-based ingredients and foods 30. Future direction of plant-based food
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