Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions
Editat de Herbert L Meiselman, José Manuel Lorenzoen Limba Engleză Paperback – 27 sep 2022
Meat and Meat Replacements is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.
- Presents the benefits and drawbacks of various available products
- Features definitions, applications, literature reviews, and recent developments supported by data and points of view from experts in the field
- Covers the nutritional profiles of meats and meat replacements as well as the consumer response to both
Preț: 1185.91 lei
Preț vechi: 1556.93 lei
-24% Nou
Puncte Express: 1779
Preț estimativ în valută:
226.95€ • 235.59$ • 189.24£
226.95€ • 235.59$ • 189.24£
Carte tipărită la comandă
Livrare economică 15-29 martie
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9780323858380
ISBN-10: 0323858384
Pagini: 422
Ilustrații: 162 illustrations (12 in full color)
Dimensiuni: 152 x 229 mm
Greutate: 0.56 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0323858384
Pagini: 422
Ilustrații: 162 illustrations (12 in full color)
Dimensiuni: 152 x 229 mm
Greutate: 0.56 kg
Editura: ELSEVIER SCIENCE
Public țintă
Food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacementsCuprins
1. Introduction
2. Cellular agriculture and the evolution of the human diet – a view from the Anthropocene
3. Meat and meat products: animal species, products, processing, quality, and shelf life
4. Eating quality of beef, pork and lamb based on consumer response
5. The nutritional characteristics and health-oriented advances of meat and meat products
6. Nutritional aspects and trends in meat replacement products
7. Nutritional and Health Value of Plant-based Meat Alternatives
8. Ethics in meat production
9. Ethical aspects of meat alternative products
10. Ethics of meat alternatives
11. The ethics of consuming meat
12. Consumer response to meat alternatives
13. Consumer response to protein alternatives
14. Environmental Impacts of Meat and Meat Replacements
2. Cellular agriculture and the evolution of the human diet – a view from the Anthropocene
3. Meat and meat products: animal species, products, processing, quality, and shelf life
4. Eating quality of beef, pork and lamb based on consumer response
5. The nutritional characteristics and health-oriented advances of meat and meat products
6. Nutritional aspects and trends in meat replacement products
7. Nutritional and Health Value of Plant-based Meat Alternatives
8. Ethics in meat production
9. Ethical aspects of meat alternative products
10. Ethics of meat alternatives
11. The ethics of consuming meat
12. Consumer response to meat alternatives
13. Consumer response to protein alternatives
14. Environmental Impacts of Meat and Meat Replacements