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Handbook of Plant-Based Food and Drinks Design de Fatma Boukid

Handbook of Plant-Based Food and Drinks Design

Editat de Fatma Boukid, Cristina M. Rosell, Nicola Gasparre
en Limba Engleză Paperback – 30 mai 2024
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more.

Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.


  • Brings a critical overview about the health-beneficial compounds of plant-based sources
  • Offers guidelines on how to formulate plant-based food or a food alternative
  • Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability
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Specificații

ISBN-13: 9780443160172
ISBN-10: 0443160171
Pagini: 576
Dimensiuni: 216 x 276 mm
Greutate: 1.18 kg
Editura: ELSEVIER SCIENCE

Cuprins

1. Plant Sources for Functional Ingredients – Proteins
2. Plants as a valuable source of bioactive peptides
3. Bioactive compounds: uses of plant extracts in plant-based foods
4. An overview about lipids from plant sources
5. Plant polysaccharides
6. Physical processing: dry fractionation and texturization of plant proteins
7. Biological processing for improved plant-based ingredients
8. Plant-based meat alternatives: innovation through advanced processes and ingredients
9. Plant-based milk alternatives
10. Fermentation: an old/ new tool for improved alternative proteins and plant-based foods
11. Plant-based seafoods: A Sustainable and Nutritious Alternative
12. Scientific Insights into the Vegan Egg: Composition, Characteristics and Practical Applications
13. New generation of cereal-based products
14. Plant-based smoothies on the rise
15. Plant-based ingredients in infant food formulations: intolerance management and gut health enhancement
16. Cereal-based foods for people with special needs: focus on celiac disease and metabolomic syndrome
17. Plant-based sports drinks for fueling athletic performance.
18. Flavoring solutions
19. Texture enhancement strategies of plant-based meat and drinks alternatives.
20. Plant-based foods and drinks: Solutions to improve human nutrition
21. Color solutions in plant-based foods
22. Plant-Based Market: current landscape and future investment trends
23. Regulatory framework of plant-based foods with focus on novel sources
24. Health concerns related to plant-based foods
25. Consumer perceptions and market analysis of plant-based foods: a global perspective
26. Climate change and plant-based sources
27. Valorisation of by products from plant ingredients production chain
28. Socioeconomic aspects of the plant-based food system
29. Sustainability of plant-based ingredients and foods
30. Future direction of plant-based food