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Full Description
Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, it provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented.
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.
Contents
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
