LEADER 03815nam 22007335 450 001 9910568248803321 005 20260513140301.0 010 $a9783030967642 010 $a3-030-96764-6 024 7 $a10.1007/978-3-030-96764-2 035 $a(MiAaPQ)EBC6977283 035 $a(Au-PeEL)EBL6977283 035 $a(CKB)22046315100041 035 $a(OCoLC)1315754322 035 $a(DE-He213)978-3-030-96764-2 035 $a(EXLCZ)9922046315100041 100 $a20220506d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNext-Generation Plant-based Foods $eDesign, Production, and Properties /$fby David Julian McClements, Lutz Grossmann 205 $a1st ed. 2022. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2022. 215 $a1 online resource (582 pages) 225 1 $aBiomedical and Life Sciences Series 311 08$aPrint version: McClements, David Julian Next-Generation Plant-Based Foods Cham : Springer International Publishing AG,c2022 9783030967635 320 $aIncludes bibliographical references (pages 554-557) and index. 327 $aIntroduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion. 330 $aThe creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat andseafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives. 410 0$aBiomedical and Life Sciences Series 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood Science 606 $aFood Engineering 606 $aFood Chemistry 606 $aProductes vegetals$2thub 606 $aVegetarianisme$2thub 606 $aIndústria agrícola$2thub 606 $aIndústria alimentària$2thub 608 $aLlibres electrònics$2thub 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 14$aFood Science. 615 24$aFood Engineering. 615 24$aFood Chemistry. 615 7$aProductes vegetals 615 7$aVegetarianisme 615 7$aIndústria agrícola 615 7$aIndústria alimentària 676 $a641.5636 676 $a664 700 $aMcClements$b David Julian$0305883 702 $aGrossmann$b Lutz 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910568248803321 996 $aNext-Generation Plant-Based Foods$92845116 997 $aUNINA