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Food analoguesemerging methods and challenges /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food analoguesedited by cÖzlem Pelin Can, Meryem Göksel Saraç, Duygu Aslan Türker.
Reminder of title:	emerging methods and challenges /
other author:	Can, Özlem Pelin.
Published:	Cham :Springer Nature Switzerland :2024.
Description:	x, 569 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Food substitutes.
Online resource:	https://doi.org/10.1007/978-3-031-69872-9
ISBN:	9783031698729$q(electronic bk.)

Food analoguesemerging methods and challenges /
Food analoguesemerging methods and challenges /[electronic resource] :edited by cÖzlem Pelin Can, Meryem Göksel Saraç, Duygu Aslan Türker. - Cham :Springer Nature Switzerland :2024. - x, 569 p. :ill. (some col.), digital ;24 cm.

Meat analogs: Prospects and challenges -- Milk and Dairy Products Analogues -- Egg Analogues -- The production, ingredients and resulting sensory properties of plant-based chicken analogues -- Proteins for Analogue Foods -- Vegetable Oils for Analogue Food Production -- Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue -- Edible marine biological materials in food analogues -- Edible insects in Food analogues -- Hybrid meat products: using plant, fungi, and insect sources for flexitarian diets - technological, nutritional and sensory insights -- Rheological and textural properties of food analogues -- Microbiology aspects of food analogues -- Application of Multi-Criteria Decision Making Techniques in Sensory Evaluation of Food Analogue -- 3D Printing for The Production of Food Analogues -- Packaging aspects of food analogues -- Regulatory aspects of food analogues in food sciences Food analogues in the European Union: a legal perspective -- Environmental Impacts/Benefits/Risk Of Food Analogues -- The future of meat analogues.

As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that aligns with their values, meets their nutritional needs, and also delivers on its promise of simulating the qualities of its target food item, be that beef, chicken, egg or dairy. Researchers are thus continually working to more closely approximate not only the taste but also the aesthetic, textural and rheological properties of the food item they are imitating. Meanwhile, questions about the nutritional content and environmental impact of food analogues are also of major interest for conscious consumers. While existing volumes have covered specific analogues such as meat or dairy, Food Analogues: Emerging Methods and Challenges will be the first to offer an authoritative overview of all food analogues and comprehensively assess the current and future state of the industry. This text covers both the fundamental processes of textural manipulation and sensory evaluation as well as the microbiological and regulatory aspects of these plant-based substitutes. Looking towards the future of food analogue technology, it will also discuss promising new approaches such as the use of 3D printing and edible insects in analogue production. This book will be of value to researchers, manufacturers, regulators, nutritionists, and even consumers themselves, seeking to make more informed decisions about their diets.

ISBN: 9783031698729$q(electronic bk.)

Standard No.: 10.1007/978-3-031-69872-9doiSubjects--Topical Terms:

984959
Food substitutes.

LC Class. No.: TP446

Dewey Class. No.: 664.6

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505 0 $a Meat analogs: Prospects and challenges -- Milk and Dairy Products Analogues -- Egg Analogues -- The production, ingredients and resulting sensory properties of plant-based chicken analogues -- Proteins for Analogue Foods -- Vegetable Oils for Analogue Food Production -- Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue -- Edible marine biological materials in food analogues -- Edible insects in Food analogues -- Hybrid meat products: using plant, fungi, and insect sources for flexitarian diets - technological, nutritional and sensory insights -- Rheological and textural properties of food analogues -- Microbiology aspects of food analogues -- Application of Multi-Criteria Decision Making Techniques in Sensory Evaluation of Food Analogue -- 3D Printing for The Production of Food Analogues -- Packaging aspects of food analogues -- Regulatory aspects of food analogues in food sciences Food analogues in the European Union: a legal perspective -- Environmental Impacts/Benefits/Risk Of Food Analogues -- The future of meat analogues.
520 $a As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that aligns with their values, meets their nutritional needs, and also delivers on its promise of simulating the qualities of its target food item, be that beef, chicken, egg or dairy. Researchers are thus continually working to more closely approximate not only the taste but also the aesthetic, textural and rheological properties of the food item they are imitating. Meanwhile, questions about the nutritional content and environmental impact of food analogues are also of major interest for conscious consumers. While existing volumes have covered specific analogues such as meat or dairy, Food Analogues: Emerging Methods and Challenges will be the first to offer an authoritative overview of all food analogues and comprehensively assess the current and future state of the industry. This text covers both the fundamental processes of textural manipulation and sensory evaluation as well as the microbiological and regulatory aspects of these plant-based substitutes. Looking towards the future of food analogue technology, it will also discuss promising new approaches such as the use of 3D printing and edible insects in analogue production. This book will be of value to researchers, manufacturers, regulators, nutritionists, and even consumers themselves, seeking to make more informed decisions about their diets.
650 0 $a Food substitutes. $3 984959
650 0 $a Artificial foods. $3 743936
650 1 4 $a Sensory Evaluation. $3 956661
650 2 4 $a Food Engineering. $3 918693
650 2 4 $a Food Microbiology. $3 235295
650 2 4 $a Consumer Behavior. $3 772804
650 2 4 $a Food Science. $3 274110
700 1 $a Can, Özlem Pelin. $3 984956
700 1 $a Göksel Saraç, Meryem. $3 984957
700 1 $a Aslan Türker, Duygu. $3 984958
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950 $a Biomedical and Life Sciences (SpringerNature-11642)