04096nam 22006375 450 991072006260332120251008145018.09783031274435(electronic bk.)978303127442810.1007/978-3-031-27443-5(MiAaPQ)EBC7241932(Au-PeEL)EBL7241932(OCoLC)1377819005(DE-He213)978-3-031-27443-5(PPN)269660798(CKB)26523124000041(EXLCZ)992652312400004120230426d2023 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierPlant-Based Foods: Ingredients, Technology and Health Aspects /edited by Alev Yüksel Aydar1st ed. 2023.Cham :Springer International Publishing :Imprint: Springer,2023.1 online resource (188 pages)Print version: Aydar, Alev Yüksel Plant-Based Foods: Ingredients, Technology and Health Aspects Cham : Springer International Publishing AG,c2023 9783031274428 Includes bibliographical references and index.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.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.Food scienceFoodAnalysisChemistryFood ScienceFood EngineeringFood StudiesFood ChemistryFood AnalysisFood science.FoodAnalysis.Chemistry.Food Science.Food Engineering.Food Studies.Food Chemistry.Food Analysis.641.5636664Aydar Alev YükselMiAaPQMiAaPQMiAaPQ9910720062603321Plant-based foods3419441UNINA