國立高雄大學圖資館 |

Language: English

Back

Plant-based foodsingredients, technology and health aspects /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Plant-based foodsedited by Alev Yuksel Aydar.
Reminder of title:	ingredients, technology and health aspects /
other author:	Aydar, Alev Yuksel.
Published:	Cham :Springer International Publishing :2023.
Description:	xv, 180 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Vegetarian foods.
Online resource:	https://doi.org/10.1007/978-3-031-27443-5
ISBN:	9783031274435$q(electronic bk.)

Plant-based foodsingredients, technology and health aspects /
Plant-based foodsingredients, technology and health aspects /[electronic resource] :edited by Alev Yuksel Aydar. - Cham :Springer International Publishing :2023. - xv, 180 p. :ill., digital ;24 cm.

An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.

The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.

ISBN: 9783031274435$q(electronic bk.)

Standard No.: 10.1007/978-3-031-27443-5doiSubjects--Topical Terms:

921063
Vegetarian foods.

LC Class. No.: TX391 / .P53 2023

Dewey Class. No.: 664.6

Plant-based foodsingredients, technology and health aspects /
LDR:03165nmm a2200325 a 4500 001 642286
003 DE-He213
005 20230426210457.0
006 m d
007 cr nn 008maaau
008 231123s2023 sz s 0 eng d
020 $a 9783031274435$q(electronic bk.)
020 $a 9783031274428$q(paper)
024 7 $a 10.1007/978-3-031-27443-5 $2 doi
035 $a 978-3-031-27443-5
040 $a GP $c GP
041 0 $a eng
050 4 $a TX391 $b .P53 2023
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.6 $2 23
090 $a TX391 $b .P713 2023
245 0 0 $a Plant-based foods $h [electronic resource] : $b ingredients, technology and health aspects / $c edited by Alev Yuksel Aydar.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a xv, 180 p. : $b ill., digital ; $c 24 cm.
505 0 $a An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.
520 $a The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
650 0 $a Vegetarian foods. $3 921063
650 0 $a Vegetarianism. $3 210676
650 1 4 $a Food Science. $3 274110
650 2 4 $a Food Engineering. $3 918693
650 2 4 $a Food Studies. $3 913539
650 2 4 $a Food Chemistry. $3 911838
650 2 4 $a Food Analysis. $3 302061
700 1 $a Aydar, Alev Yuksel. $3 949560
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-27443-5
950 $a Biomedical and Life Sciences (SpringerNature-11642)