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Plant-Based Foods: Ingredients, Technology and Health Aspects -

Plant-Based Foods: Ingredients, Technology and Health Aspects

Alev Yüksel Aydar (Herausgeber)

Buch | Softcover
XV, 180 Seiten
2024 | 2023
Springer International Publishing (Verlag)
978-3-031-27445-9 (ISBN)
CHF 239,65 inkl. MwSt
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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
Zusatzinfo XV, 180 p. 32 illus., 30 illus. in color.
Verlagsort Cham
Sprache englisch
Maße 155 x 235 mm
Themenwelt Naturwissenschaften Chemie Technische Chemie
Technik Lebensmitteltechnologie
Schlagworte Functional Foods • Meat replacers • Non-dairy foods • plant-based foods • Plant-based raw materials
ISBN-10 3-031-27445-8 / 3031274458
ISBN-13 978-3-031-27445-9 / 9783031274459
Zustand Neuware
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