Plant-Based Foods: Ingredients, Technology and Health Aspects
Springer International Publishing (Verlag)
978-3-031-27442-8 (ISBN)
Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products.
The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness.
Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book.Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues.
For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
Dr. Alev Yüksel AYDAR is a Professor in the Department of Food Engineering at Manisa Celal Bayar University in Manisa, Turkiye
An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics.- Production of Meat Analogs and Consumer Preferences.- Fortification of Plant-based Food Analogs.- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods.- Plant-based Food Printing at a Glance.- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods.- Health Effects of Plant-based Foods and Their Components.
| Erscheinungsdatum | 28.04.2023 |
|---|---|
| Zusatzinfo | XV, 180 p. 32 illus., 30 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 451 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Naturwissenschaften ► Chemie ► Analytische Chemie | |
| Naturwissenschaften ► Chemie ► Technische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | Functional Foods • Meat replacers • Non-dairy foods • plant-based foods • Plant-based raw materials |
| ISBN-10 | 3-031-27442-3 / 3031274423 |
| ISBN-13 | 978-3-031-27442-8 / 9783031274428 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
