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Handbook of Plant-Based Meat Analogs
Innovation, Technology and Quality
Gokare A. Ravishankar,Ambati Ranga Rao,Reza Tahergorabi,Anand Mohan
- 600 páginas
- English
- ePUB (apto para móviles)
- Disponible únicamente en el navegador
Handbook of Plant-Based Meat Analogs
Innovation, Technology and Quality
Gokare A. Ravishankar,Ambati Ranga Rao,Reza Tahergorabi,Anand Mohan
Información del libro
Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, the book provides a comprehensive starting point for those seeking to explore sustainable meat alternative products.
To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts.
This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications.
- Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs
- Includes methods and protocols for producing, storing, and evaluating meat analogs
- Covers meat analogs from plants, grains, nuts, microbes, and more
- Provides case studies to illustrate concepts and practices
Preguntas frecuentes
Información
Índice
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Foreword
- Preface
- Acknowledgments
- Section 1: Meat analogs from different sources: plant, microalgae, seaweeds, microorganisms and other sources
- Section 2: Emerging technologies for the production of meat analogs for commercialization
- Section 3: Physico-chemical composition and sensory evaluation
- Section 4: Regulatory, safety, quality and consumer acceptance
- Index