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Titolo: | Plant-based foods : ingredients, technology and health aspects / / edited by Alev Yüksel Aydar |
Pubblicazione: | Cham, Switzerland : , : Springer Nature Switzerland AG, , [2023] |
©2023 | |
Edizione: | 1st ed. 2023. |
Descrizione fisica: | 1 online resource (188 pages) |
Disciplina: | 641.5636 |
Soggetto topico: | Vegetarian foods |
Vegetarianism | |
Persona (resp. second.): | AydarAlev Yüksel |
Nota di bibliografia: | Includes bibliographical references and index. |
Nota di contenuto: | 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. |
Sommario/riassunto: | 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. |
Titolo autorizzato: | Plant-based foods |
ISBN: | 9783031274435 |
9783031274428 | |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910720062603321 |
Lo trovi qui: | Univ. Federico II |
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