Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, it provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes,…mehr
Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, it provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes, large-scale production, and health benefits, including safety and regulatory aspects and environmental implications.
Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sources Chapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican Dishes Chapter 2 Processing of plant proteins in the development of plant-based meat analogs Chapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs. Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatise Chapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilities Chapter 6 Fungi based meat analogues Chapter 7 Suitability of microalgae based meat analogues: an overview Chapter 8 Seaweed protein-based meat analogs: Current trends and future prospects Chapter 9 Plant based fermented foods and microbial ingredients in meat analogs Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog- products Chapter 11 Health implications of plant-based meat analogs; Section-II Emerging technologies for the production of meat analogs for commercialization Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs Chapter 13 Meat analogs: Some insights into the production techniques and their applications Chapter 14 3D printing of plant-based meat analogs for designer products as sustainable future food Section-III Physico-chemical composition and sensory evaluation Chapter 15 Flavor challenges in designing plant-based meat analogs: An overview Chapter 16 The textural and sensorial properties of plant-based meat Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins Section-IV: Regulatory, safety, quality and consumer acceptance Chapter 18 Packaging and shelf life studies of plant-based meat analogs Chapter 19 Culinary Science and Skills of Plant-based meat alternatives: Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets? Chapter 21 Plant ingredients in meat analogs addressing religious requirements Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs) Chapter 23 Projected future trends of plant-based meat analogs
Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sources Chapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican Dishes Chapter 2 Processing of plant proteins in the development of plant-based meat analogs Chapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs. Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatise Chapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilities Chapter 6 Fungi based meat analogues Chapter 7 Suitability of microalgae based meat analogues: an overview Chapter 8 Seaweed protein-based meat analogs: Current trends and future prospects Chapter 9 Plant based fermented foods and microbial ingredients in meat analogs Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog- products Chapter 11 Health implications of plant-based meat analogs; Section-II Emerging technologies for the production of meat analogs for commercialization Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs Chapter 13 Meat analogs: Some insights into the production techniques and their applications Chapter 14 3D printing of plant-based meat analogs for designer products as sustainable future food Section-III Physico-chemical composition and sensory evaluation Chapter 15 Flavor challenges in designing plant-based meat analogs: An overview Chapter 16 The textural and sensorial properties of plant-based meat Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins Section-IV: Regulatory, safety, quality and consumer acceptance Chapter 18 Packaging and shelf life studies of plant-based meat analogs Chapter 19 Culinary Science and Skills of Plant-based meat alternatives: Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets? Chapter 21 Plant ingredients in meat analogs addressing religious requirements Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs) Chapter 23 Projected future trends of plant-based meat analogs
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