Handbook of Plant-Based Meat Analogs
Innovation, Technology and Quality
- 1st Edition - May 20, 2024
- Latest edition
- Editors: Gokare A. Ravishankar, Ambati Ranga Rao, Reza Tahergorabi, Anand Mohan
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 1 8 4 6 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 1 8 4 7 - 7
Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressin… Read more
Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, it provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented.
This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes, large-scale production, and health benefits, including safety and regulatory aspects and environmental implications.
- Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs
- Includes methods and protocols for producing, storing, and evaluating meat analogs
- Covers meat analogs from plants, grains, nuts, microbes, and more
- Provides case studies to illustrate concepts and practices
Researchers, academics and advanced level students in agriculture, food security, and food chemistry. Researchers, academics and advanced level students in nutrition, food policy, law, regulation
Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sources
Chapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican Dishes
Chapter 2 Processing of plant proteins in the development of plant-based meat analogs
Chapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs.
Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatise
Chapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilities
Chapter 6 Fungi based meat analogues
Chapter 7 Suitability of microalgae based meat analogues: an overview
Chapter 8 Seaweed protein-based meat analogs: Current trends and future prospects
Chapter 9 Plant based fermented foods and microbial ingredients in meat analogs
Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog- products
Chapter 11 Health implications of plant-based meat analogs;
Section-II Emerging technologies for the production of meat analogs for commercialization
Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs
Chapter 13 Meat analogs: Some insights into the production techniques and their applications
Chapter 14 3D printing of plant-based meat analogs for designer products as sustainable future food
Section-III Physico-chemical composition and sensory evaluation
Chapter 15 Flavor challenges in designing plant-based meat analogs: An overview
Chapter 16 The textural and sensorial properties of plant-based meat
Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins
Section-IV: Regulatory, safety, quality and consumer acceptance
Chapter 18 Packaging and shelf life studies of plant-based meat analogs
Chapter 19 Culinary Science and Skills of Plant-based meat alternatives:
Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets?
Chapter 21 Plant ingredients in meat analogs addressing religious requirements
Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs)
Chapter 23 Projected future trends of plant-based meat analogs
Chapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican Dishes
Chapter 2 Processing of plant proteins in the development of plant-based meat analogs
Chapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs.
Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatise
Chapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilities
Chapter 6 Fungi based meat analogues
Chapter 7 Suitability of microalgae based meat analogues: an overview
Chapter 8 Seaweed protein-based meat analogs: Current trends and future prospects
Chapter 9 Plant based fermented foods and microbial ingredients in meat analogs
Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog- products
Chapter 11 Health implications of plant-based meat analogs;
Section-II Emerging technologies for the production of meat analogs for commercialization
Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs
Chapter 13 Meat analogs: Some insights into the production techniques and their applications
Chapter 14 3D printing of plant-based meat analogs for designer products as sustainable future food
Section-III Physico-chemical composition and sensory evaluation
Chapter 15 Flavor challenges in designing plant-based meat analogs: An overview
Chapter 16 The textural and sensorial properties of plant-based meat
Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins
Section-IV: Regulatory, safety, quality and consumer acceptance
Chapter 18 Packaging and shelf life studies of plant-based meat analogs
Chapter 19 Culinary Science and Skills of Plant-based meat alternatives:
Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets?
Chapter 21 Plant ingredients in meat analogs addressing religious requirements
Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs)
Chapter 23 Projected future trends of plant-based meat analogs
- Edition: 1
- Latest edition
- Published: May 20, 2024
- Language: English
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Gokare A. Ravishankar
Gokare A. Ravishankar is an Adjunct Professor, and Vice-President in Research and Development in Life Science and Biotechnology Disciplines, Dayananda Sagar College of Engineering & Dayananda Sagar University, Bengaluru India. . He served as a Director Grade- Chief Scientist & Head of Plant Cell Biotechnology Department at Central Food Technological Research Institute, Mysore, India. He is a world-renowned scientist recognized as Fellow of a number of Science Academies including the Institute of Food Technologists (USA), International Academy of Food Science and Technology (Canada), National Academy of Sciences (India) and several more. He has authored over 370 publications, 50 patents and 7 books.
Affiliations and expertise
Professor of Biotechnology, serving as Adjunct- Vice-President in Research and Development, Life Science Division, Dayananda Sagar Institutions, India.AR
Ambati Ranga Rao
Ambati Ranga Rao is an Associate Professor and Senior Scientist in Biotechnology at Vignan’s Foundation for Science, Technology and Research University, Andhra Pradesh, India. He was a postdoctoral researcher at Arizona State University, USA; visiting senior research fellow at University of Malaya, Malaysia; and visiting assistant professor at Beijing Normal University-Hong Kong Baptist University United International College, China. His research interests are algal biotechnology, food science and technology, plant secondary metabolites, functional foods, nutraceuticals, and biological sciences. He has authored over 100 publications including research articles, reviews, edited books, and book chapters.
Affiliations and expertise
Associate Professor and Senior Scientist in the Department of Biotechnology, Vignan’s Foundation Science, Technology and Research University University, Andhra Pradesh, IndiaRT
Reza Tahergorabi
Reza Tahergorabi received his Ph.D. from West Virginia University and was a postdoctoral researcher at Oregon State University and Purdue University. He is currently an associate professor of food science in the Department of Family and Consumer Sciences at NC A&T State University, USA. His main research interests are food processing and packaging.
Affiliations and expertise
Associate Professor of Food Science, Department of Family and Consumer Sciences, NC A&T State University, USAAM
Anand Mohan
Anand Mohan is an Associate Professor in Food Science and Technology at University of Georgia, Athens, GA, USA. He is actively involved in research activities including new food product development, food ingredient technology, value-addition to food waste, physicochemical properties and characterization of food ingredients, muscle biochemistry and characterization of oxidized lipids and proteins, enzyme-catalyzed functions, quality and safety of meat and poultry products.
Affiliations and expertise
Associate Professor in Food Science and Technology, University of Georgia, Athens, GA , USARead Handbook of Plant-Based Meat Analogs on ScienceDirect