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).
1. Engineering Plant-Based Food Systems - p. i 2. Cover - p. i 3. Title Page - p. ii 4. Copyright Page - p. iii 5. Table of Contents - p. x 6. List of Contributors - p. xi 7. Preface - p. xii 8. Chapter 1 Plant-based food as a sustainable source of food for the future - p. 2 9. Chapter 2 General health benefits and sensory perception of plant-based foods - p. 14 10. Chapter 3 Sustainable plant-based protein sources and their extraction - p. 30 11. Chapter 4 Reducing allergenicity in plant-based proteins - p. 62 12. Chapter 5 Functionality of plant-based proteins - p. 80 13. Chapter 6 Plant-based beverages - p. 100 14. Chapter 7 Plant-based gels - p. 132 15. Chapter 8 Plant-based butter like spreads - p. 152 16. Chapter 9 Plant-based meat analogue - p. 170 17. Chapter 10 Plant-based imitated fish - p. 186 18. Chapter 11 Plant-based imitated seafood - p. 200 19. Chapter 12 Fermented plant-based beverage: kombucha - p. 216 20. Chapter 13 Fermented plant-based foods (e.g., tofu, sauerkraut, sourdough) - p. 234 21. Chapter 14 Polyphenols, phytosterols, aromatics, and essential oils - p. 256 22. Chapter 15 Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients - p. 278 23. Chapter 16 3D printing of plant-based foods - p. 302 24. Chapter 17 Plant-based foods—future outlook - p. 316 25. Index - p. 333
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).
1. Engineering Plant-Based Food Systems - p. i 2. Cover - p. i 3. Title Page - p. ii 4. Copyright Page - p. iii 5. Table of Contents - p. x 6. List of Contributors - p. xi 7. Preface - p. xii 8. Chapter 1 Plant-based food as a sustainable source of food for the future - p. 2 9. Chapter 2 General health benefits and sensory perception of plant-based foods - p. 14 10. Chapter 3 Sustainable plant-based protein sources and their extraction - p. 30 11. Chapter 4 Reducing allergenicity in plant-based proteins - p. 62 12. Chapter 5 Functionality of plant-based proteins - p. 80 13. Chapter 6 Plant-based beverages - p. 100 14. Chapter 7 Plant-based gels - p. 132 15. Chapter 8 Plant-based butter like spreads - p. 152 16. Chapter 9 Plant-based meat analogue - p. 170 17. Chapter 10 Plant-based imitated fish - p. 186 18. Chapter 11 Plant-based imitated seafood - p. 200 19. Chapter 12 Fermented plant-based beverage: kombucha - p. 216 20. Chapter 13 Fermented plant-based foods (e.g., tofu, sauerkraut, sourdough) - p. 234 21. Chapter 14 Polyphenols, phytosterols, aromatics, and essential oils - p. 256 22. Chapter 15 Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients - p. 278 23. Chapter 16 3D printing of plant-based foods - p. 302 24. Chapter 17 Plant-based foods—future outlook - p. 316 25. Index - p. 333
