Handbook of Plant-Based Food and Drinks Design
- 1st Edition - May 29, 2024
- Imprint: Academic Press
- Editors: Fatma Boukid, Cristina M. Rosell, Nicola Gasparre
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 6 0 1 7 - 2
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 6 0 1 8 - 9
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functiona… Read more
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Request a sales quoteHandbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more.
Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.
- Brings a critical overview about the health-beneficial compounds of plant-based sources
- Offers guidelines on how to formulate plant-based food or a food alternative
- Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability
Food industry, academia, policy makers working on all aspects of food science and technology related to plant-based foods such food designers, process experts such process engineers and designers, safety and quality management experts, regulation and legislation Food personnel, students and researchers working with plant-based ingredients/ foods from different aspect such as formulation, ingredient characterization, safety, social impact, climate change, market landscaping, life cycle assessment
1. Plant Sources for Functional Ingredients – Proteins
2. Plants as a valuable source of bioactive peptides
3. Bioactive compounds: uses of plant extracts in plant-based foods
4. An overview about lipids from plant sources
5. Plant polysaccharides
6. Physical processing: dry fractionation and texturization of plant proteins
7. Biological processing for improved plant-based ingredients
8. Plant-based meat alternatives: innovation through advanced processes and ingredients
9. Plant-based milk alternatives
10. Fermentation: an old/ new tool for improved alternative proteins and plant-based foods
12. Scientific Insights into the Vegan Egg: Composition, Characteristics and Practical Applications
13. New generation of cereal-based products
14. Plant-based smoothies on the rise
15. Plant-based ingredients in infant food formulations: intolerance management and gut health enhancement
16. Cereal-based foods for people with special needs: focus on celiac disease and metabolomic syndrome
17. Plant-based sports drinks for fueling athletic performance.
18. Flavoring solutions
19. Texture enhancement strategies of plant-based meat and drinks alternatives.
20. Plant-based foods and drinks: Solutions to improve human nutrition
21. Color solutions in plant-based foods
22. Plant-Based Market: current landscape and future investment trends
23. Regulatory framework of plant-based foods with focus on novel sources
24. Health concerns related to plant-based foods
25. Consumer perceptions and market analysis of plant-based foods: a global perspective
26. Climate change and plant-based sources
27. Valorisation of by products from plant ingredients production chain
28. Socioeconomic aspects of the plant-based food system
29. Sustainability of plant-based ingredients and foods
30. Future direction of plant-based food
- Edition: 1
- Published: May 29, 2024
- No. of pages (Paperback): 576
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780443160172
- eBook ISBN: 9780443160189
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Fatma Boukid
Fatma Boukid is currently a senior project manager and food scientist at Clonbio engineering group Ltd. Previously, she was a researcher and manager of "ProFuture" project at the Institute of Agrifood Research and Technology IRTA-Monells (Spain). She holds PhD, M.Sc. and engineering degrees in food science and technologies. She has more than 70 publications among them 63 peer-reviewed papers in international journals, 5 book chapters and has more than 10 communications in national and international congresses. She also edited a book titled "Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine". She is involved with Cereals & Grains Association since 2016 having different roles (student representative of Cereals & Europe, vice chair of pulses division and communication officer of pulses division).
Affiliations and expertise
ClonBio Group Limited, IrelandCR
Cristina M. Rosell
Cristina M Rosell is also Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). She has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US), Associated Professor of the University of Valencia (UV) and Distinguished Professor at Tec Monterrey (Mexico). She has more than three hundred international peer reviewed scientific publications, and books and book chapters on the cereals topic.
Affiliations and expertise
Full Professor and Head, Department of Food and Human Nutritional Sciences, University of Manitoba, CanadaNG
Nicola Gasparre
He received the M.Sc. in Food Science and Human Nutrition from University of Milan and the Ph.D. in Food Science from University of Valencia. During his pre-doctoral stage, he has been working at the IATA-CISC and the United States Department of Agriculture (USDA) (Albany, California, U.S.A.). Through the internship at Royal DSM (Delft, Netherlands), he focused on the high-moisture shear processes involved in the protein texturization
Affiliations and expertise
Post-Doctoral Fellow, Department of Food and Human Nutritional Sciences, University of Manitoba, CanadaRead Handbook of Plant-Based Food and Drinks Design on ScienceDirect