Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality

ISBN-13: 9780443218460 / Angielski

Gokare A. Ravishankar; Ambati Ranga Rao; Reza Tahergorabi

Spis treści

Section 1: Meat analogs from different sources: Plant, algae, seaweeds, microorganisms, and other sources 1. Importance of Plant-based meat analogs, emerging trends, and business opportunities 2. Trends and sustainability challenges in the global production of meat analogs 3. Impact of Pulses in Meat analog products 4. Algal-based meat analogs: An Overview 5. Legumes-based meat analogs and its health benefits 6. Soy proteins based meat analogs 7. Development of vegetable proteins-based meat analogs 8. Wheat gluten-based meat analogs 9. Quinoa and amaranth proteins based meat analogs 10. Peanut-based meat analogs 11. Chia based meat analogs 12. Microbial-based meat analogs 13. Mushroom based meat analogs 14. Seaweed-based meat analogs 15. Hemp protein-based meat analogs 16. Plant-based texturized protein alternatives as meat extenders Section 2: Emerging technologies and processing meat analogs for commercialization 17. Production strategies and processing of meat analogs: A Global Perspective 18. Technologies in meat analogs processing 19. Emerging Production technologies for meat analogs 20. Production methodologies of meat analogs: An Overview 21. Development of sustainable 3D-printed meat analogs 22. Large scale production of textured soy-based meat analogs by couette cell technology 23. Manufacture of new meat analogs through various extrusion techniques 24. Commercialization plant-based meat alternatives 25. Functional ingredients and additives in plant-based meat analogs 26. Utilization of natural compounds in processed meat analogs 27. Fermented foods-based meat analogs 28. Enhance functional properties of meat analogs by various proteins 29. Meat alternatives: Life cycle assessment of meat substitutes 30. Plant-based tissue engineering scaffolds for meat analog production Section 3: Plant-based meat analogs on food, health benefits, diseases and environmental implications 31. Impact of plant-based meat analogs on human health and climate change 32. Role of lipid and protein oxidation in plant-based meat analogs on human health and wellness 33. Design of healthy and sustainable plant-based meat analogs 34. Current trends and prospects of meat analogs as future food 35. Health implications of plant-based meat analogs 36. Nutritional composition of plant based meat analogues 37. The benefits and barriers of plant-based analogs 38. Impact of plant-based meat analogs diet on various diseases 39. Formulation and nutrition composition of meat analog products 40. Plant protein-based meat analogs and its challenges 41. Plant-based meat substitutes in the Flexitarian population Section 4: Physico-chemical composition and sensory evaluation of plant-based meat analogs; 42. Chemical composition of plant-based meat analogs 43. Sensory evaluation of extrusion meat alternatives derived from algae 44. Soy protein and wheat gluten on physicochemical properties of meat analogs 45. Role of sensory evaluation in plant-based meat analogs 46. Physico-chemical and nutritional properties of meat-based analogs 47. Evaluation of texture methods for meat analogs vis a vis meat products 48. Packaging and shelf life studies of plant based meat analogs 49. Challenges in using natural colorants and flavorants in meat analogs Section 5: Regulatory, safety, and quality aspects of Plant-based meat analogs and products 50. Consumer perception on plant-based meat products in global aspects 51. Processing, quality, and safety of meat analog products 52. Plant-based meat substitutes and products for consumer acceptance 53. Regulatory aspects of plant-based meat analogs 54. Meat alternatives and their potential role in the future meat market 55. Evaluation of plant based alternatives using SWOT analyses 56. Culinary Science and Skill of Plant-based meat alternatives 57. Regulatory aspects of plant based ingredients in meat analogs in USA 58. Recipes of Plant-based meat alternatives