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Cover: 9780323898423 | Engineering Plant-Based Food Systems | Taschenbuch | Englisch | 2022
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Engineering Plant-Based Food Systems
Taschenbuch von Bhesh Bhandari (u. a.)
Sprache: Englisch

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Beschreibung
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).
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).
Inhaltsverzeichnis

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

Details
Erscheinungsjahr: 2022
Fachbereich: Chemische Technik
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Seiten: 352
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780323898423
ISBN-10: 0323898424
Sprache: Englisch
Einband: Kartoniert / Broschiert
Redaktion: Bhandari, Bhesh
Gaiani, Claire
Prakash, Sangeeta
Hersteller: Elsevier Science & Technology
Maße: 273 x 211 x 20 mm
Von/Mit: Bhesh Bhandari (u. a.)
Erscheinungsdatum: 18.11.2022
Gewicht: 0,994 kg
preigu-id: 120480849
Inhaltsverzeichnis

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

Details
Erscheinungsjahr: 2022
Fachbereich: Chemische Technik
Genre: Technik
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Seiten: 352
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780323898423
ISBN-10: 0323898424
Sprache: Englisch
Einband: Kartoniert / Broschiert
Redaktion: Bhandari, Bhesh
Gaiani, Claire
Prakash, Sangeeta
Hersteller: Elsevier Science & Technology
Maße: 273 x 211 x 20 mm
Von/Mit: Bhesh Bhandari (u. a.)
Erscheinungsdatum: 18.11.2022
Gewicht: 0,994 kg
preigu-id: 120480849
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