Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability.
In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds).
Key Features
- Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins
- Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats
- Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
1. Plant-based food as a sustainable source of food for the future
2. General health benefits and sensory perception of plant-based foods
SECTION 1 Plant-based proteins
3. Sustainable plant-based protein sources and their extraction
4. Reducing allergenicity in plant-based proteins
5. Functionality of plant-based proteins
SECTION 2 Plant-based dairy alternatives
6. Plant-based beverages
7. Plant Based Gels
8. Plant-based butter like spreads
SECTION 3 Plant-based meat alternatives
9. Plant-based meat analogue
10. Plant-based imitated fish
11. Plant-based imitated seafood
SECTION 4 Fermented plant-based beverages and foods
12. Fermented plant-based beverage: Kombucha
13. Fermented plant-based foods (e.g. tofu, sauerkraut, sourdough)
SECTION 5 Plant-based functional components
14. Polyphenols, phytosterols, aromatics and essential oils
15. Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients
SECTION 6 Plant-based food – future outlook
16. 3D printing of plant-based foods
17. Plant-based foods – future outlook
