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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xiii 7. Section 1: Plant sources for functional ingredients - p. xv 8. Chapter 1. Plant sources for functional ingredients—proteins - p. 3 9. Chapter 2. Plants as a valuable source of bioactive peptides - p. 19 10. Chapter 3. Bioactive compounds: uses of plant extracts in plant-based foods - p. 45 11. Chapter 4. An overview of lipids from plant sources - p. 59 12. Chapter 5. Plant polysaccharides - p. 67 13. Section 2: Processing plant-based sources - p. 80 14. Chapter 6. Physical processing: dry fractionation and texturization of plant proteins - p. 89 15. Chapter 7. Biological processing for improved plant-based ingredients - p. 103 16. Section 3: Plant-based food design to replace/mimic animal food - p. 108 17. Chapter 8. Plant-based meat alternatives: innovation through advanced processes and ingredients - p. 117 18. Chapter 9. Plant-based milk alternatives - p. 133 19. Chapter 10. Fermentation: an old and new tool for improved alternative proteins and plant-based foods - p. 155 20. Chapter 11. Plant-based seafoods: a sustainable and nutritious alternative - p. 167 21. Chapter 12. Scientific insights into the vegan egg: composition, characteristics, and practical applications - p. 183 22. Section 4: Innovation in plant-based food - p. 195 23. Chapter 13. New generation of cereal-based products - p. 201 24. Chapter 14. Plant-based smoothies on the rise - p. 219 25. Chapter 15. Plant based ingredients in infant food formulations: intolerance management and gut health enhancement - p. 231 26. Chapter 16. Cereal-based foods for people with special needs: focus on celiac disease and metabolic syndrome - p. 243 27. Chapter 17. Plant-based sports drinks - p. 257 28. Section 5: The promise of parity - p. 267 29. Chapter 18. Enhancing plant-based foods: innovative flavor solutions - p. 273 30. Chapter 19. Texture enhancement strategies of plant-based meat and drinks alternatives - p. 285 31. Chapter 20. Plant-based foods and drinks: solutions to improve human nutrition - p. 297 32. Chapter 21. Color solutions in plant-based foods - p. 319 33. Chapter 22. Plant-based market: current landscape and future investment trends - p. 335 34. Section 6: Safety and regulations of plant-based foods - p. 348 35. Chapter 23. Regulatory framework of plant-based foods with a focus on novel sources - p. 353 36. Chapter 24. Health concerns related to plant-based foods - p. 371 37. Section 7: Social, environmental, and economic impact - p. 387 38. Chapter 25. Consumer perceptions and market analysis of plant-based foods: A global perspective - p. 393 39. Chapter 26. Climate change and plant-based sources - p. 409 40. Chapter 27. Valorization of by-products from plant ingredients production chain - p. 427 41. Chapter 28. Socioeconomic aspects of the plant-based food system - p. 441 42. Chapter 29. Sustainability of plant-based ingredients and foods - p. 451 43. Chapter 30. Future direction of plant-based foods - p. 465 44. Index - p. 479
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xiii 7. Section 1: Plant sources for functional ingredients - p. xv 8. Chapter 1. Plant sources for functional ingredients—proteins - p. 3 9. Chapter 2. Plants as a valuable source of bioactive peptides - p. 19 10. Chapter 3. Bioactive compounds: uses of plant extracts in plant-based foods - p. 45 11. Chapter 4. An overview of lipids from plant sources - p. 59 12. Chapter 5. Plant polysaccharides - p. 67 13. Section 2: Processing plant-based sources - p. 80 14. Chapter 6. Physical processing: dry fractionation and texturization of plant proteins - p. 89 15. Chapter 7. Biological processing for improved plant-based ingredients - p. 103 16. Section 3: Plant-based food design to replace/mimic animal food - p. 108 17. Chapter 8. Plant-based meat alternatives: innovation through advanced processes and ingredients - p. 117 18. Chapter 9. Plant-based milk alternatives - p. 133 19. Chapter 10. Fermentation: an old and new tool for improved alternative proteins and plant-based foods - p. 155 20. Chapter 11. Plant-based seafoods: a sustainable and nutritious alternative - p. 167 21. Chapter 12. Scientific insights into the vegan egg: composition, characteristics, and practical applications - p. 183 22. Section 4: Innovation in plant-based food - p. 195 23. Chapter 13. New generation of cereal-based products - p. 201 24. Chapter 14. Plant-based smoothies on the rise - p. 219 25. Chapter 15. Plant based ingredients in infant food formulations: intolerance management and gut health enhancement - p. 231 26. Chapter 16. Cereal-based foods for people with special needs: focus on celiac disease and metabolic syndrome - p. 243 27. Chapter 17. Plant-based sports drinks - p. 257 28. Section 5: The promise of parity - p. 267 29. Chapter 18. Enhancing plant-based foods: innovative flavor solutions - p. 273 30. Chapter 19. Texture enhancement strategies of plant-based meat and drinks alternatives - p. 285 31. Chapter 20. Plant-based foods and drinks: solutions to improve human nutrition - p. 297 32. Chapter 21. Color solutions in plant-based foods - p. 319 33. Chapter 22. Plant-based market: current landscape and future investment trends - p. 335 34. Section 6: Safety and regulations of plant-based foods - p. 348 35. Chapter 23. Regulatory framework of plant-based foods with a focus on novel sources - p. 353 36. Chapter 24. Health concerns related to plant-based foods - p. 371 37. Section 7: Social, environmental, and economic impact - p. 387 38. Chapter 25. Consumer perceptions and market analysis of plant-based foods: A global perspective - p. 393 39. Chapter 26. Climate change and plant-based sources - p. 409 40. Chapter 27. Valorization of by-products from plant ingredients production chain - p. 427 41. Chapter 28. Socioeconomic aspects of the plant-based food system - p. 441 42. Chapter 29. Sustainability of plant-based ingredients and foods - p. 451 43. Chapter 30. Future direction of plant-based foods - p. 465 44. Index - p. 479
