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Plant-based foods = ingredients, tec...

Aydar, Alev Yuksel.

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Plant-based foods = ingredients, technology and health aspects /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Plant-based foods/ edited by Alev Yuksel Aydar.
Reminder of title:	ingredients, technology and health aspects /
other author:	Aydar, Alev Yuksel.
Published:	Cham :Springer International Publishing : : 2023.,
Description:	xv, 180 p. :ill., digital ;24 cm.
[NT 15003449]:	An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.
Contained By:	Springer Nature eBook
Subject:	Vegetarian foods. -
Online resource:	https://doi.org/10.1007/978-3-031-27443-5
ISBN:	9783031274435

Plant-based foods = ingredients, technology and health aspects /
Plant-based foodsingredients, technology and health aspects /[electronic resource] :edited by Alev Yuksel Aydar. - Cham :Springer International Publishing :2023. - xv, 180 p. :ill., digital ;24 cm.

An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.

The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.

ISBN: 9783031274435

Standard No.: 10.1007/978-3-031-27443-5doiSubjects--Topical Terms:

3597350
Vegetarian foods.

LC Class. No.: TX391 / .P53 2023

Dewey Class. No.: 664.6

Plant-based foods = ingredients, technology and health aspects /
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505 0 $a An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.
520 $a The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
650 0 $a Vegetarian foods. $3 3597350
650 0 $a Vegetarianism. $3 769421
650 1 4 $a Food Science. $3 890841
650 2 4 $a Food Engineering. $3 3591606
650 2 4 $a Food Studies. $3 3538988
650 2 4 $a Food Chemistry. $3 3531310
650 2 4 $a Food Analysis. $3 915851
700 1 $a Aydar, Alev Yuksel. $3 3630265
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773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-27443-5
950 $a Biomedical and Life Sciences (SpringerNature-11642)