Handbook of Plant-Based Meat Analogs (eBook, ePUB)

Innovation, Technology and Quality
Redaktion: Ravishankar, Gokare A.; Mohan, Anand; Tahergorabi, Reza; Ranga Rao, Ambati

• Format: ePub

Produktbeschreibung

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, the book 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. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts.

This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications.

• Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs
• Includes methods and protocols for producing, storing, and evaluating meat analogs
• Covers meat analogs from plants, grains, nuts, microbes, and more
• Provides case studies to illustrate concepts and practices

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 600
• Erscheinungstermin: 15. Mai 2024
• Englisch
• ISBN-13: 9780443218477
• Artikelnr.: 70729252

Inhaltsangabe

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