Handbook of plant-based meat analogs : innovation, technology and quality / edited by Gokare A. Ravishankar [and 3 others].

Format:

Book

Contributor:

Ravishankar, Gokare A., editor.

Language:

English

Subjects (All):

Meat substitutes.

Biotechnology.

Artificial foods.

Physical Description:

xxxvi, 501 pages : illustrations (some color) ; 24 cm

Place of Publication:

London ; San Diego, CA : Academic Press, [2024]

Summary:

"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, it 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. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes, large-scale production, and health benefits, including safety and regulatory aspects and environmental implications.

Contents:

Section 1. Meat analogs from different sources: plant, microalgae, seaweeds, microorganisms and other sources. Chapter 1. The potential of Mexican plant-based ingredients in meat analogs formulation: opportunities and gaps in reformulated Mexican dishes ; Chapter 2. Processing of plant proteins in the development of plant-based meat analogs ; Chapter 3. Soybean-based proteins as functional and nutritional ingredients of plant-based meat analogs ; Chapter 4. Pea as a key ingredient in plant-based meat analogs: a comprehensive treatise ; Chapter 5. Mycoproteins for use in meat analogs: a scientific description and potential utilities ; Chapter 6. Fungi-based meat analogs ; Chapter 7. Suitability of microalgae and fungi in meat analogs: an overview ; Chapter 8. Seaweed protein-based meat analogs: current trends and future prospects ; Chapter 9. Plant-based fermented foods and microbial ingredients in meat analogs ; Chapter 10. Utilization of fruits and vegetable processing wastes for meat analog products ; Chapter 11. Health implications of plant-based meat analogs

Section 2. Emerging technologies for the production of meat analogs for commercialization. Chapter 12. Application of sustainable processes for treatment of ingredients for meat analogs ; Chapter 13. Meat analogs: some insights into the production techniques and their applications ; Chapter 14. 3D printing of plant based meat analogs

Section 3. Physico-chemical composition and sensory evaluation. Chapter 15. Flavor challenges in designing plant-based meat analogs: an overview ; Chapter 16. The textural and sensory properties of plant-based meat ; Chapter 17. Functional properties of meat analog products consisting of plant-derived proteins

Section 4. Regulatory, safety, quality and consumer acceptance. Chapter 18. Packaging and shelf life studies of plant-based meat analogs ; Chapter 19. Culinary science and skills of plant-based meat alternatives ; Chapter 20. Flexitarian foods: do plant-based meat analogs facilitate flexitarian diets? ; Chapter 21. Plant ingredients in meat analogs addressing religious requirements ; Chapter 22. Facilitating flexitarian approaches with plant-based meat analogs in line with the UN Sustainable Development Goals (SDGs) ; Chapter 23. Projected future trends of plant-based meat analogs.

Notes:

Includes bibliographical references and index.

ISBN:

0443218463

9780443218460

OCLC:

1399164817

Publisher Number:

90102004543