國立高雄大學圖資館 |

登入

回首頁 到查詢結果 [ subject:"Food Chemistry." ]

Next-generation plant-based foodsdesign, production, and properties /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Next-generation plant-based foodsby David Julian McClements, Lutz Grossmann.
其他題名:	design, production, and properties /
作者:	McClements, David Julian.
其他作者:	Grossmann, Lutz.
出版者:	Cham :Springer International Publishing :2022.
面頁冊數:	xvii, 573 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Vegetarian foods.
電子資源:	https://doi.org/10.1007/978-3-030-96764-2
ISBN:	9783030967642$q(electronic bk.)

Next-generation plant-based foodsdesign, production, and properties /
McClements, David Julian.

Next-generation plant-based foodsdesign, production, and properties /[electronic resource] :by David Julian McClements, Lutz Grossmann. - Cham :Springer International Publishing :2022. - xvii, 573 p. :ill. (some col.), digital ;24 cm.

Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion.

The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.

ISBN: 9783030967642$q(electronic bk.)

Standard No.: 10.1007/978-3-030-96764-2doiSubjects--Topical Terms:

921063
Vegetarian foods.

LC Class. No.: TX391

Dewey Class. No.: 664.6

Next-generation plant-based foodsdesign, production, and properties /
LDR:02525nmm a2200325 a 4500 001 620401
003 DE-He213
005 20220507001219.0
006 m d
007 cr nn 008maaau
008 221121s2022 sz s 0 eng d
020 $a 9783030967642$q(electronic bk.)
020 $a 9783030967635$q(paper)
024 7 $a 10.1007/978-3-030-96764-2 $2 doi
035 $a 978-3-030-96764-2
040 $a GP $c GP
041 0 $a eng
050 4 $a TX391
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 .M126 2022
100 1 $a McClements, David Julian. $3 724173
245 1 0 $a Next-generation plant-based foods $h [electronic resource] : $b design, production, and properties / $c by David Julian McClements, Lutz Grossmann.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a xvii, 573 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion.
520 $a The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
650 0 $a Vegetarian foods. $3 921063
650 1 4 $a Food Science. $3 274110
650 2 4 $a Food Engineering. $3 918693
650 2 4 $a Food Chemistry. $3 911838
700 1 $a Grossmann, Lutz. $3 921062
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-030-96764-2
950 $a Biomedical and Life Sciences (SpringerNature-11642)