Engineering Plant-Based Food Systems Sangeeta Prakash 1st edition

Engineering Plant-Based Food Systems – Ebook PDF Instant Download/Delivery

Product details:

• ISBN-10 ‏ : ‎ 0323898424
• ISBN-13 ‏ : ‎ 978-0323898423
• Author(s): Sangeeta Prakash

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers’ demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability.

In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds).

Table contents:

1. Plant-based food as a sustainable source of food for the future

2. General health benefits and sensory perception of plant-based foods

SECTION 1 Plant-based proteins

3. Sustainable plant-based protein sources and their extraction

4. Reducing allergenicity in plant-based proteins

5. Functionality of plant-based proteins

SECTION 2 Plant-based dairy alternatives

6. Plant-based beverages

7. Plant Based Gels

8. Plant-based butter like spreads

SECTION 3 Plant-based meat alternatives

9. Plant-based meat analogue

10. Plant-based imitated fish

11. Plant-based imitated seafood

SECTION 4 Fermented plant-based beverages and foods

12. Fermented plant-based beverage: Kombucha

13. Fermented plant-based foods (e.g. tofu, sauerkraut, sourdough)

SECTION 5 Plant-based functional components

14. Polyphenols, phytosterols, aromatics and essential oils

15. Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients

SECTION 6 Plant-based food – future outlook

16. 3D printing of plant-based foods

17. Plant-based foods – future outlook

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