Engineering Plant-Based Food Systems
-10%
portes grátis
Engineering Plant-Based Food Systems
Prakash, Sangeeta; Bhandari, Bhesh; Gaiani, Claire
Elsevier Science & Technology
11/2022
352
Mole
Inglês
9780323898423
15 a 20 dias
Descrição não disponível.
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
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
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
3D printed food; 3D printing; 4D printing; Additives; Agricultural products; Air classification; Alkaline extraction-isoelectric precipitation; Allergenicity; Allergens; Animal proteins; Animal-based foods; Antidiabetic; Antinutrients; Aqueous two-phase extraction; Aromatic compounds; Bioaccessibility; Bioactive compounds; Bioactives; Bioavailability; Biomolecules; Carotenoids; Cereal protein; Colloidal stability; Color; Consumer sensory; Consumersacceptability; Customized nutrition; Dairy alternatives; Decentralized production; Electrostatic separation; Emulsion; Environment; Essential oils; Fermentation; Fish analogue; Flavor; Foaming properties; Food processing; Food products; Food technology; Functional beverages; Functionality; Gel fabrication; Green extraction techniques; Greenhouse gas; Health benefit; Health; Human health; Hybrid protein extraction; Hydration; Imitation meat; Immunomodulator; Ingredients; Kombucha; Maillard reaction; Minerals; Natural colors; Natural flavors; Natural resources; Nonthermal processing; Nutraceutical; Nutrition; Oil-in-water emulsion; Organic compound; Particle size; Personalisednutrition; Phenolic compounds; Phytosterols; Plant extracts; Plant gels; Plant protein; Plant proteins; Plant-based food market; Plant-based foods; Plant-based meat; Plant-based spread; Plant-based; Polyphenols; Processing technique; Processing; Protein functionality; Pulse protein; Radiation; Rancidity; Reverse micelles; Rheology; Seafood; Sensory characteristics; Sensory perception; Space mission food; Spreadability; Structure; Structuring techniques; Subcritical water extraction; Sustainability; Sustainable food innovation; Sustained release; Tea; Textural properties; Texture; Thermal processing; Tree nuts; Veganism; Vegetable oil; Vitamins
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
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
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
3D printed food; 3D printing; 4D printing; Additives; Agricultural products; Air classification; Alkaline extraction-isoelectric precipitation; Allergenicity; Allergens; Animal proteins; Animal-based foods; Antidiabetic; Antinutrients; Aqueous two-phase extraction; Aromatic compounds; Bioaccessibility; Bioactive compounds; Bioactives; Bioavailability; Biomolecules; Carotenoids; Cereal protein; Colloidal stability; Color; Consumer sensory; Consumersacceptability; Customized nutrition; Dairy alternatives; Decentralized production; Electrostatic separation; Emulsion; Environment; Essential oils; Fermentation; Fish analogue; Flavor; Foaming properties; Food processing; Food products; Food technology; Functional beverages; Functionality; Gel fabrication; Green extraction techniques; Greenhouse gas; Health benefit; Health; Human health; Hybrid protein extraction; Hydration; Imitation meat; Immunomodulator; Ingredients; Kombucha; Maillard reaction; Minerals; Natural colors; Natural flavors; Natural resources; Nonthermal processing; Nutraceutical; Nutrition; Oil-in-water emulsion; Organic compound; Particle size; Personalisednutrition; Phenolic compounds; Phytosterols; Plant extracts; Plant gels; Plant protein; Plant proteins; Plant-based food market; Plant-based foods; Plant-based meat; Plant-based spread; Plant-based; Polyphenols; Processing technique; Processing; Protein functionality; Pulse protein; Radiation; Rancidity; Reverse micelles; Rheology; Seafood; Sensory characteristics; Sensory perception; Space mission food; Spreadability; Structure; Structuring techniques; Subcritical water extraction; Sustainability; Sustainable food innovation; Sustained release; Tea; Textural properties; Texture; Thermal processing; Tree nuts; Veganism; Vegetable oil; Vitamins
