| 書目名稱 | Plant-Based Foods: Ingredients, Technology and Health Aspects | | 編輯 | Alev Yüksel Aydar | | 視頻video | http://file.papertrans.cn/749/748918/748918.mp4 | | 概述 | Examines plant-based meat replacement products, their ingredients and production.Comprehensively examines a wide variety of dairy replacement plant-based products.Explores the health-related aspects o | | 圖書封面 |  | | 描述 | .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...Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy | | 出版日期 | Book 2023 | | 關(guān)鍵詞 | Plant-based foods; Non-dairy foods; Meat replacers; Functional foods; Plant-based raw materials | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-27443-5 | | isbn_softcover | 978-3-031-27445-9 | | isbn_ebook | 978-3-031-27443-5 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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