Description
Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available.- Discusses non-traditional ingredient solutions for product innovation- Highlights unconventional and underutilized ingredients for enhanced sensory appeal- Provides insight to sustainable sources of alternative fiber for diversified dietary needs- Explores microbial characteristics of unconventional foods for culinary applications and new product development- Uncovers sustainable solutions for food packaging innovation
Table of Contents
Section 1: A Gastronomic Food System1. Mindful Eating: Making Conscious Food Choices2. Embracing Culinary Diversity: Celebrating Cultural Cuisines3. Novel Agricultural TechniquesSection 2: Non-Traditional Solutions for Innovation4. 3D Printed Food: The Intersection of Technology and Culinary Innovation5. Alternative Thickeners and Stabilizers: Enhancing Texture without Traditional Ingredients6. Flavor Enhancers: Exploring Non-Traditional Options for Taste Enhancement7. Natural Colorants: Vibrant Hues from Alternative Sources8. Preservatives and Antioxidants: Innovative Solutions for Shelf-Life ExtensionSection 3: Enhancing Sensory Appeal9. Novel Texturizers: Creative Approaches to Enhance Mouthfeel and Structure10. Emulsifiers and Surfactants: Novel Approaches to Achieve Stability and Texture11. Acidulants and pH Regulators: Unconventional Ingredients for Tartness and Balance12. Unconventional Ingredients for Flavors and Textures13. Algae and Seaweeds: Oceanic Treasures for Umami and Salinity14. Earthy Delights for Complexity and Depth PalatabilitySection 4: Meeting Dietary Needs15. Alternative Sources of Fiber: Meeting Dietary Needs with Diverse Options16. Non-Allergenic Alternatives: Catering to Food Allergies and Intolerances17. Non-GMO and Organic Ingredients: Sourcing Sustainable and Clean Alternatives18. Plant based alternative source for dairy products19. Gluten free sources for baking industrySection 5: Exploring Microbial Characteristics20. Microbial Pigments: Vibrant Colors from Microorganism Sources21. Microbial Fiber and Prebiotics: Nourishing the Gut Microbiome22. Microbial Antioxidants: Natural Protection for Shelf-Life Extension23. Microbes in Alternative Dairy: Cultured and Fermented Delights24. Microbial Enzymes: Enabling Food Processing and Texture Modification25. Microbial Fats and Oils: Innovative Lipids for Culinary Applications26. Microbial and Natural Sweeteners: Exploring Low-Calorie Alternatives Beyond Sugar27. Fungi and Fermentation: Unlocking New Flavors28. The Future of Microbes as Alternative Sources: Advancements, Challenges, and OpportunitiesSection 6: Ingredient Exploration for Enhanced Product Development and Packaging29. Pseudo-cereals in gastronomy30. Alternative sources of additive replacer for food industry31. Functional and designer lipids in food industry32. Plant metabolite as functional food ingredient33. Edible Packaging: Sustainable Solutions for Food Packaging34. Alternative Parts and Offcuts: Discovering Flavor in Overlooked Portions35. Gastronomic Exploration: Recipes and Culinary Applications36. Safety and Regulatory Frameworks for Unconventional Food Sources37. Culinary Innovation: Navigating Challenges and Embracing Opportunities
