Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources delves into plant-based nutrition and its transformative potential for human health and the environment. By addressing the detrimental effects of animal agriculture on well-being and ecological balance, the book advocates for a shift towards plant-based alternatives. It emphasizes the importance of sustainable diets for improving human health and nutrition while contributing to a more sustainable planet. The book explores new developments and challenges in plant-based alternatives. It covers the nutritional benefits, sensory appeal of underutilized fruits, vegetables, legumes, and strategies for developing clean-label alternatives to eggs, meat, cheese, and milk.
1. Cover image - p. c 2. Title page - p. iii 3. Copyright - p. iv 4. Contents - p. v 5. Contributors - p. xi 6. Editor Biographies - p. xiii 7. Preface - p. xv 8. Chapter 1 Sustainable plant foods - p. 1 9. Chapter 2 Plant food productivity and supply - p. 21 10. Chapter 3 Evolution, challenges, and way forward in the development of plant-based foods - p. 41 11. Chapter 4 Future-based sustainable grain crops - p. 67 12. Chapter 5 Utilization of underutilized fruits: Novel trend in nutritious and healthy food - p. 83 13. Chapter 6 Utilization of underutilized vegetables - p. 97 14. Chapter 7 Utilization of underutilized legumes for delivering nutritional and health benefits - p. 111 15. Chapter 8 Plant-based dairy alternatives: Trends, opportunities and challenges - p. 133 16. Chapter 9 Utilization of plant food waste: Sustainable approaches and innovations - p. 167 17. Chapter 10 Utilization of edible plant oils for delivering nutritional and health benefits - p. 179 18. Chapter 11 Environmental effects and future of plant-food production - p. 197 19. Chapter 12 Designer foods from sustainable plant sources - p. 209 20. Chapter 13 Alternative proteins from plant-based foods - p. 219 21. Chapter 14 Future foods: Global trends, opportunities, and sustainability challenges - p. 245 22. Chapter 15 Ultra-processed foods and sustainable plant diets - p. 263 23. Chapter 16 Mycoprotein: Paving the way for sustainable food production - p. 271 24. Index - p. 285
Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources delves into plant-based nutrition and its transformative potential for human health and the environment. By addressing the detrimental effects of animal agriculture on well-being and ecological balance, the book advocates for a shift towards plant-based alternatives. It emphasizes the importance of sustainable diets for improving human health and nutrition while contributing to a more sustainable planet. The book explores new developments and challenges in plant-based alternatives. It covers the nutritional benefits, sensory appeal of underutilized fruits, vegetables, legumes, and strategies for developing clean-label alternatives to eggs, meat, cheese, and milk.
1. Cover image - p. c 2. Title page - p. iii 3. Copyright - p. iv 4. Contents - p. v 5. Contributors - p. xi 6. Editor Biographies - p. xiii 7. Preface - p. xv 8. Chapter 1 Sustainable plant foods - p. 1 9. Chapter 2 Plant food productivity and supply - p. 21 10. Chapter 3 Evolution, challenges, and way forward in the development of plant-based foods - p. 41 11. Chapter 4 Future-based sustainable grain crops - p. 67 12. Chapter 5 Utilization of underutilized fruits: Novel trend in nutritious and healthy food - p. 83 13. Chapter 6 Utilization of underutilized vegetables - p. 97 14. Chapter 7 Utilization of underutilized legumes for delivering nutritional and health benefits - p. 111 15. Chapter 8 Plant-based dairy alternatives: Trends, opportunities and challenges - p. 133 16. Chapter 9 Utilization of plant food waste: Sustainable approaches and innovations - p. 167 17. Chapter 10 Utilization of edible plant oils for delivering nutritional and health benefits - p. 179 18. Chapter 11 Environmental effects and future of plant-food production - p. 197 19. Chapter 12 Designer foods from sustainable plant sources - p. 209 20. Chapter 13 Alternative proteins from plant-based foods - p. 219 21. Chapter 14 Future foods: Global trends, opportunities, and sustainability challenges - p. 245 22. Chapter 15 Ultra-processed foods and sustainable plant diets - p. 263 23. Chapter 16 Mycoprotein: Paving the way for sustainable food production - p. 271 24. Index - p. 285
