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, the book 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. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts.This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the 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
Table of Contents
Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sourcesChapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican DishesChapter 2 Processing of plant proteins in the development of plant-based meat analogsChapter 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 treatiseChapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilitiesChapter 6 Fungi based meat analoguesChapter 7 Suitability of microalgae based meat analogues: an overviewChapter 8 Seaweed protein-based meat analogs: Current trends and future prospectsChapter 9 Plant based fermented foods and microbial ingredients in meat analogsChapter 10 Utilization of fruits and vegetable processing wastes for meat analog- productsChapter 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 analogsChapter 13 Meat analogs: Some insights into the production techniques and their applicationsChapter 14 3D printing of plant-based meat analogs for designer products as sustainable future foodSection-III Physico-chemical composition and sensory evaluationChapter 15 Flavor challenges in designing plant-based meat analogs: An overviewChapter 16 The textural and sensorial properties of plant-based meatChapter 17 Functional properties of meat analog products consisting of plant-derived proteinsSection-IV: Regulatory, safety, quality and consumer acceptanceChapter 18 Packaging and shelf life studies of plant-based meat analogsChapter 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 requirementsChapter 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
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- 電子書籍
- 銀盤騎士（２）
