Handbook of plant-based meat analogs : innovation, technology and quality /
The 'Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality' provides an in-depth exploration of the development, processing, and potential benefits of plant-based meat alternatives. Edited by experts Gokare A. Ravishankar, Ambati Ranga Rao, Reza Tahergorabi, and Anand Mo...
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| Médium: | Elektronický zdroj E-kniha |
|---|---|
| Jazyk: | angličtina |
| Vydáno: |
[S.l.] :
Academic Press,
2024.
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| Témata: | |
| On-line přístup: | ScienceDirect |
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| 245 | 0 | 0 | |a Handbook of plant-based meat analogs : |b innovation, technology and quality / |c edited by Gokare A. Ravishankar, Ambati Ranga Rao, Reza Tahergorabi, Anand Mohan. |
| 260 | |a [S.l.] : |b Academic Press, |c 2024. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a Front Cover -- Handbook of Plant-Based Meat Analogs -- Copyright Page -- Contents -- List of contributors -- About the editors -- Foreword -- Preface -- Acknowledgments -- 1 Meat analogs from different sources: plant, microalgae, seaweeds, microorganisms and other sources -- 1 The potential of Mexican plant-based ingredients in meat analogs formulation: opportunities and gaps in reformulated Mexi... -- 1.1 Introduction -- 1.2 Sensory attributes of plant-based meat analogs in Mexican dishes -- 1.3 Plant ingredients cultivated in Mexico with the potential to be used as meat analogs | |
| 505 | 8 | |a 1.3.1 Corn -- 1.3.2 Amaranth -- 1.3.3 Nopal -- 1.3.4 Beans -- 1.4 Conclusion and future perspectives -- References -- 2 Processing of plant proteins in the development of plant-based meat analogs -- Abbreviations -- 2.1 Introduction -- 2.2 Functionality of plant proteins -- 2.3 Sources of plant based -- 2.3.1 Legume proteins -- 2.3.2 Oilseed proteins -- 2.3.3 Mycoproteins -- 2.3.4 Microalgal proteins -- 2.3.5 Seed proteins -- 2.3.6 Other plant protein -- 2.4 Properties of plant proteins -- 2.4.1 Water and oil holding properties -- 2.4.2 Gelling properties -- 2.4.3 Dough forming properties | |
| 505 | 8 | |a 2.4.4 Fiber forming properties -- 2.4.5 Textural properties -- 2.5 Prospects and challenges -- References -- 3 Soybean-based proteins as functional and nutritional ingredients of plant-based meat analogs -- Abbreviation -- 3.1 Introduction -- 3.2 Soybean protein as meat alternative -- 3.3 Nutritional aspect -- 3.4 Health benefits -- 3.5 Cancer risks -- 3.6 Menopausal symptoms -- 3.7 Abdominal body fat -- 3.8 Cardiovascular disease -- 3.9 Osteoporosis -- 3.10 Textural and sensorial challenges -- 3.11 Conclusion and future prospects -- References | |
| 505 | 8 | |a 4 Pea as a key ingredient in plant-based meat analogs: a comprehensive treatise -- Abbreviations -- 4.1 Introduction -- 4.2 The justification for the move to plant proteins and their applicability -- 4.3 Pea products (raw materials for the preparation of vegetable raw materials) -- 4.3.1 Advantages of peas as a raw material for vegetable meat -- 4.4 Methods for isolating proteins from pea raw materials -- 4.4.1 Dry fractionation -- 4.4.2 Wet processing technologies -- 4.5 Using extrusion to create meat analogs from raw pea materials | |
| 505 | 8 | |a 4.6 Combining different types of vegetable meat made from peas with other plant-based ingredients -- 4.7 Conclusion and future perspectives -- Acknowledgment -- References -- 5 Mycoproteins for use in meat analogs: a scientific description and potential utilities -- Abbreviations -- 5.1 Introduction -- 5.2 The function of protein in meat-alternative products -- 5.3 Mycoprotein: nutrition and health aspects -- 5.4 Processing of mycoproteins applied in meat-alternative products -- 5.5 Challenges for mycoprotein applications in meat-alternative products -- 5.5.1 Environmental aspects | |
| 520 | |a The 'Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality' provides an in-depth exploration of the development, processing, and potential benefits of plant-based meat alternatives. Edited by experts Gokare A. Ravishankar, Ambati Ranga Rao, Reza Tahergorabi, and Anand Mohan, this comprehensive guide covers a wide range of topics, including the use of various plant, microalgae, seaweed, and fungi sources for meat analogs. It delves into the sensory attributes, nutritional values, and health implications of these products. The book also addresses processing technologies, such as extrusion, fermentation, and 3D printing, and discusses the environmental and economic impacts of plant-based meat production. Aimed at researchers, practitioners, and industry professionals, this handbook seeks to advance the knowledge and application of sustainable and innovative meat alternatives. |7 Generated by AI | ||
| 650 | 0 | |a Meat substitutes. | |
| 650 | 6 | |a Viande |x Produits de remplacement. |0 (CaQQLa)201-0114243 | |
| 650 | 7 | |a Meat substitutes |2 fast |0 (OCoLC)fst01013338 | |
| 650 | 7 | |a Plant proteins |2 fast |0 (OCoLC)fst01065657 | |
| 776 | 0 | 8 | |i Print version: |z 0443218463 |z 9780443218460 |w (OCoLC)1399164817 |
| 776 | 0 | 8 | |i Print version: |a Ravishankar, Gokare A. |t Handbook of Plant-Based Meat Analogs |d San Diego : Elsevier Science & Technology,c2024 |z 9780443218460 |
| 776 | 0 | 8 | |z 9780443218460 |
| 776 | 0 | 8 | |z 0443218463 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780443218460 |