Handbook of Plant-Based Meat Analogs : Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, the book provides a comprehensive starting point for those seeking to explore sustainable meat alternative products.
To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts.
This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications.
1. Handbook of Plant-Based Meat Analogs - p. i 2. Cover - p. i 3. Title Page - p. ii 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. List of Contributors - p. xix 7. About the editors - p. xxv 8. Foreword - p. xxxi 9. Preface - p. xxxii 10. Acknowledgments - p. xxxv 11. Chapter 1 The potential of Mexican plant–based ingredients in meat analogs formulation: opportunities and gaps in reformulated Mexican dishes - p. 1 12. Chapter 2 Processing of plant proteins in the development of plant-based meat analogs - p. 17 13. Chapter 3 Soybean-based proteins as functional and nutritional ingredients of plant-based meat analogs - p. 45 14. Chapter 4 Pea as a key ingredient in plant-based meat analogs: a comprehensive treatise - p. 63 15. Chapter 5 Mycoproteins for use in meat analogs: a scientific description and potential utilities - p. 81 16. Chapter 6 Fungi-based meat analogs - p. 99 17. Chapter 7 Suitability of microalgae and fungi in meat analogs: an overview - p. 121 18. Chapter 8 Seaweed protein-based meat analogs: current trends and future prospects - p. 147 19. Chapter 9 Plant-based fermented foods and microbial ingredients in meat analogs - p. 169 20. Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog products - p. 187 21. Chapter 11 Health implications of plant-based meat analogs - p. 203 22. Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs - p. 233 23. Chapter 13 Meat analogs: some insights into the production techniques and their applications - p. 261 24. Chapter 14 3D printing of plant based meat analogs - p. 279 25. Chapter 15 Flavor challenges in designing plant-based meat analogs: an overview - p. 301 26. Chapter 16 The textural and sensory properties of plant-based meat - p. 331 27. Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins - p. 347 28. Chapter 18 Packaging and shelf life studies of plant-based meat analogs - p. 379 29. Chapter 19 Culinary science and skills of plant-based meat alternatives - p. 395 30. Chapter 20 Flexitarian foods: do plant-based meat analogs facilitate flexitarian diets? - p. 417 31. Chapter 21 Plant ingredients in meat analogs addressing religious requirements - p. 435 32. Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs in line with the UN Sustainable Development Goals (SDGs) - p. 449 33. Chapter 23 Projected future trends of plant-based meat analogs - p. 469 34. Index - p. 483
Handbook of Plant-Based Meat Analogs : Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, the book provides a comprehensive starting point for those seeking to explore sustainable meat alternative products.
To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts.
This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications.
1. Handbook of Plant-Based Meat Analogs - p. i 2. Cover - p. i 3. Title Page - p. ii 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. List of Contributors - p. xix 7. About the editors - p. xxv 8. Foreword - p. xxxi 9. Preface - p. xxxii 10. Acknowledgments - p. xxxv 11. Chapter 1 The potential of Mexican plant–based ingredients in meat analogs formulation: opportunities and gaps in reformulated Mexican dishes - p. 1 12. Chapter 2 Processing of plant proteins in the development of plant-based meat analogs - p. 17 13. Chapter 3 Soybean-based proteins as functional and nutritional ingredients of plant-based meat analogs - p. 45 14. Chapter 4 Pea as a key ingredient in plant-based meat analogs: a comprehensive treatise - p. 63 15. Chapter 5 Mycoproteins for use in meat analogs: a scientific description and potential utilities - p. 81 16. Chapter 6 Fungi-based meat analogs - p. 99 17. Chapter 7 Suitability of microalgae and fungi in meat analogs: an overview - p. 121 18. Chapter 8 Seaweed protein-based meat analogs: current trends and future prospects - p. 147 19. Chapter 9 Plant-based fermented foods and microbial ingredients in meat analogs - p. 169 20. Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog products - p. 187 21. Chapter 11 Health implications of plant-based meat analogs - p. 203 22. Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs - p. 233 23. Chapter 13 Meat analogs: some insights into the production techniques and their applications - p. 261 24. Chapter 14 3D printing of plant based meat analogs - p. 279 25. Chapter 15 Flavor challenges in designing plant-based meat analogs: an overview - p. 301 26. Chapter 16 The textural and sensory properties of plant-based meat - p. 331 27. Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins - p. 347 28. Chapter 18 Packaging and shelf life studies of plant-based meat analogs - p. 379 29. Chapter 19 Culinary science and skills of plant-based meat alternatives - p. 395 30. Chapter 20 Flexitarian foods: do plant-based meat analogs facilitate flexitarian diets? - p. 417 31. Chapter 21 Plant ingredients in meat analogs addressing religious requirements - p. 435 32. Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs in line with the UN Sustainable Development Goals (SDGs) - p. 449 33. Chapter 23 Projected future trends of plant-based meat analogs - p. 469 34. Index - p. 483
