Engineering Plant-Based Food Systems

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電子版価格
¥27,652

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Engineering Plant-Based Food Systems

Prakash, Sangeeta (EDT)/ Bhandari, Bhesh (EDT)/ Gaiani, Claire (EDT)

ウェブストア価格 ¥34,320（本体¥31,200）
Academic Press Inc（2022/11発売）
外貨定価 US$ 150.00
ポイント 312pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 352 p.
言語 ENG
商品コード 9780323898423
DDC分類 641.302

Full Description

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability.

In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds).

1. Plant-based food as a sustainable source of food for the future
2. General health benefits and sensory perception of plant-based foods

SECTION 1 Plant-based proteins
3. Sustainable plant-based protein sources and their extraction
4. Reducing allergenicity in plant-based proteins
5. Functionality of plant-based proteins

SECTION 2 Plant-based dairy alternatives
6. Plant-based beverages
7. Plant Based Gels
8. Plant-based butter like spreads

SECTION 3 Plant-based meat alternatives
9. Plant-based meat analogue
10. Plant-based imitated fish
11. Plant-based imitated seafood

SECTION 4 Fermented plant-based beverages and foods
12. Fermented plant-based beverage: Kombucha
13. Fermented plant-based foods (e.g. tofu, sauerkraut, sourdough)

SECTION 5 Plant-based functional components
14. Polyphenols, phytosterols, aromatics and essential oils
15. Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients

SECTION 6 Plant-based food - future outlook
16. 3D printing of plant-based foods
17. Plant-based foods - future outlook