Beschreibung
The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plantbased products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plantbased nondairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plantbased products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plantbased products and microbiological and safety issues. For researchers seeking a full, uptodate overview of plantbased product alternatives and their production, health affects and safety aspects, this book meets your needs.
Autorenporträt
Dr. Alev Yüksel AYDAR is a Professor in the Department of Food Engineering at Manisa Celal Bayar University in Manisa, Turkiye
Herstellerkennzeichnung:
Springer Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE
E-Mail: juergen.hartmann@springer.com
