Description
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more.Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.- Brings a critical overview about the health-beneficial compounds of plant-based sources- Offers guidelines on how to formulate plant-based food or a food alternative- Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability
Table of Contents
1. Plant Sources for Functional Ingredients – Proteins2. Plants as a valuable source of bioactive peptides3. Bioactive compounds: uses of plant extracts in plant-based foods4. An overview about lipids from plant sources5. Plant polysaccharides6. Physical processing: dry fractionation and texturization of plant proteins7. Biological processing for improved plant-based ingredients8. Plant-based meat alternatives: innovation through advanced processes and ingredients9. Plant-based milk alternatives10. Fermentation: an old/ new tool for improved alternative proteins and plant-based foods11. Plant-based seafoods: A Sustainable and Nutritious Alternative12. Scientific Insights into the Vegan Egg: Composition, Characteristics and Practical Applications13. New generation of cereal-based products14. Plant-based smoothies on the rise15. Plant-based ingredients in infant food formulations: intolerance management and gut health enhancement16. Cereal-based foods for people with special needs: focus on celiac disease and metabolomic syndrome17. Plant-based sports drinks for fueling athletic performance.18. Flavoring solutions19. Texture enhancement strategies of plant-based meat and drinks alternatives.20. Plant-based foods and drinks: Solutions to improve human nutrition21. Color solutions in plant-based foods22. Plant-Based Market: current landscape and future investment trends23. Regulatory framework of plant-based foods with focus on novel sources24. Health concerns related to plant-based foods25. Consumer perceptions and market analysis of plant-based foods: a global perspective26. Climate change and plant-based sources27. Valorisation of by products from plant ingredients production chain28. Socioeconomic aspects of the plant-based food system29. Sustainability of plant-based ingredients and foods30. Future direction of plant-based food
