LEADER 04096nam 22006375 450 001 9910720062603321 005 20251008145018.0 010 $a9783031274435$b(electronic bk.) 010 $z9783031274428 024 7 $a10.1007/978-3-031-27443-5 035 $a(MiAaPQ)EBC7241932 035 $a(Au-PeEL)EBL7241932 035 $a(OCoLC)1377819005 035 $a(DE-He213)978-3-031-27443-5 035 $a(PPN)269660798 035 $a(CKB)26523124000041 035 $a(EXLCZ)9926523124000041 100 $a20230426d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPlant-Based Foods: Ingredients, Technology and Health Aspects /$fedited by Alev Yüksel Aydar 205 $a1st ed. 2023. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023. 215 $a1 online resource (188 pages) 311 08$aPrint version: Aydar, Alev Yüksel Plant-Based Foods: Ingredients, Technology and Health Aspects Cham : Springer International Publishing AG,c2023 9783031274428 320 $aIncludes bibliographical references and index. 327 $aAn 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. 330 $aThe 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. 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood Science 606 $aFood Engineering 606 $aFood Studies 606 $aFood Chemistry 606 $aFood Analysis 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 14$aFood Science. 615 24$aFood Engineering. 615 24$aFood Studies. 615 24$aFood Chemistry. 615 24$aFood Analysis. 676 $a641.5636 676 $a664 702 $aAydar$b Alev Yu?ksel 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 912 $a9910720062603321 996 $aPlant-based foods$93419441 997 $aUNINA