Engineering Plant-Based Food Systems

Erscheinungsjahr 2022
ISBN: 978-0-323-89842-3
Verlag: Elsevier Science & Technology

Buch, Englisch, 232 Seiten, Format (B × H): 211 mm x 273 mm, Gewicht: 994 g

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).

Autoren/Hrsg.

Bhandari, Bhesh

Prakash, Sangeeta

Gaiani, Claire

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Prakash, Sangeeta
Dr Prakash is an academic at UQ with over a decade of experience focused on research related to food processing and the oral and gastrointestinal dynamics of complex food systems. Coordinate and teach - Food Sensory and Structures and Functional Food. Her experimental approaches span from the use of processing devices (3D food printers, ultra-high-temperature processing plants, homogenisers), mechanical measurements (tribology, rheology), imaging (confocal laser scanning microscopy), electrophoresis, in vitro oral-gastrointestinal model with extension to in vivo human trials (sensory) to understand the changes during food processing from a nano-to-human scale. Dr Prakash has commenced several projects in food 3D printing. She is also a guest editor of Journal of Food Engineering managing the special issue on the recent development on food 3D printing technology.

Gaiani, Claire
Claire Gaiani is Professor at Université de Lorraine - Laboratoire d'Ingénierie des Biomolécules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble).

Bhandari, Bhesh
Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.