Engineering Plant-Based Food Systems (eBook, ePUB)

Redaktion: Prakash, Sangeeta; Gaiani, Claire; Bhandari, Bhesh

• Format: ePub

Produktbeschreibung

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability.

In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds).

• Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins
• Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats
• Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 352
• Erscheinungstermin: 16. November 2022
• Englisch
• ISBN-13: 9780323885607
• Artikelnr.: 66436096

Inhaltsangabe

1. Plant
based food as a sustainable source of food for the future 2. General health benefits and sensory perception of plant
based foods SECTION 1 Plant
based proteins 3. Sustainable plant
based protein sources and their extraction 4. Reducing allergenicity in plant
based proteins 5. Functionality of plant
based proteins SECTION 2 Plant
based dairy alternatives 6. Plant
based beverages 7. Plant Based Gels 8. Plant
based butter like spreads SECTION 3 Plant
based meat alternatives 9. Plant
based meat analogue 10. Plant
based imitated fish 11. Plant
based imitated seafood SECTION 4 Fermented plant
based beverages and foods 12. Fermented plant
based beverage: Kombucha 13. Fermented plant
based foods (e.g. tofu, sauerkraut, sourdough) SECTION 5 Plant
based functional components 14. Polyphenols, phytosterols, aromatics and essential oils 15. Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients SECTION 6 Plant
based food
future outlook 16. 3D printing of plant
based foods 17. Plant
based foods
future outlook