Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality
Editat de Gokare A. Ravishankar, Ambati Ranga Rao, Reza Tahergorabi, Anand Mohanen Limba Engleză Paperback – 20 mai 2024
This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes, large-scale production, and health benefits, including safety and regulatory aspects and environmental implications.
- Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs
- Includes methods and protocols for producing, storing, and evaluating meat analogs
- Covers meat analogs from plants, grains, nuts, microbes, and more
- Provides case studies to illustrate concepts and practices
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Specificații
ISBN-13: 9780443218460
ISBN-10: 0443218463
Pagini: 600
Dimensiuni: 191 x 235 x 30 mm
Greutate: 0.91 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0443218463
Pagini: 600
Dimensiuni: 191 x 235 x 30 mm
Greutate: 0.91 kg
Editura: ELSEVIER SCIENCE
Cuprins
Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sources
Chapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican Dishes
Chapter 2 Processing of plant proteins in the development of plant-based meat analogs
Chapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs.
Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatise
Chapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilities
Chapter 6 Fungi based meat analogues
Chapter 7 Suitability of microalgae based meat analogues: an overview
Chapter 8 Seaweed protein-based meat analogs: Current trends and future prospects
Chapter 9 Plant based fermented foods and microbial ingredients in meat analogs
Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog- products
Chapter 11 Health implications of plant-based meat analogs;
Section-II Emerging technologies for the production of meat analogs for commercialization
Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs
Chapter 13 Meat analogs: Some insights into the production techniques and their applications
Chapter 14 3D printing of plant-based meat analogs for designer products as sustainable future food
Section-III Physico-chemical composition and sensory evaluation
Chapter 15 Flavor challenges in designing plant-based meat analogs: An overview
Chapter 16 The textural and sensorial properties of plant-based meat
Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins
Section-IV: Regulatory, safety, quality and consumer acceptance
Chapter 18 Packaging and shelf life studies of plant-based meat analogs
Chapter 19 Culinary Science and Skills of Plant-based meat alternatives:
Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets?
Chapter 21 Plant ingredients in meat analogs addressing religious requirements
Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs)
Chapter 23 Projected future trends of plant-based meat analogs
Chapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican Dishes
Chapter 2 Processing of plant proteins in the development of plant-based meat analogs
Chapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs.
Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatise
Chapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilities
Chapter 6 Fungi based meat analogues
Chapter 7 Suitability of microalgae based meat analogues: an overview
Chapter 8 Seaweed protein-based meat analogs: Current trends and future prospects
Chapter 9 Plant based fermented foods and microbial ingredients in meat analogs
Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog- products
Chapter 11 Health implications of plant-based meat analogs;
Section-II Emerging technologies for the production of meat analogs for commercialization
Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs
Chapter 13 Meat analogs: Some insights into the production techniques and their applications
Chapter 14 3D printing of plant-based meat analogs for designer products as sustainable future food
Section-III Physico-chemical composition and sensory evaluation
Chapter 15 Flavor challenges in designing plant-based meat analogs: An overview
Chapter 16 The textural and sensorial properties of plant-based meat
Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins
Section-IV: Regulatory, safety, quality and consumer acceptance
Chapter 18 Packaging and shelf life studies of plant-based meat analogs
Chapter 19 Culinary Science and Skills of Plant-based meat alternatives:
Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets?
Chapter 21 Plant ingredients in meat analogs addressing religious requirements
Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs)
Chapter 23 Projected future trends of plant-based meat analogs