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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...

詳細記述

保存先:
書誌詳細
フォーマット: 電子媒体 eBook
言語:英語
出版事項: [S.l.] : Academic Press, 2024.
主題:
Meat substitutes.
Viande > Produits de remplacement.
Meat substitutes
Plant proteins
オンライン･アクセス:ScienceDirect
タグ: タグ追加
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目次:
  • 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
  • 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
  • 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
  • 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
  • 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

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