Food Analogues: Emerging Methods and Challenges
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 de...
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| Další autoři: | , , |
| Médium: | Elektronický zdroj E-kniha |
| Jazyk: | angličtina |
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Springer Nature Switzerland : Imprint: Springer,
2024.
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| Vydání: | 1st ed. 2024. |
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| On-line přístup: | https://doi.org/10.1007/978-3-031-69872-9 |
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Obsah:
- 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.