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OverviewHandbook 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. Full Product DetailsAuthor: Gokare A. Ravishankar (Professor of Biotechnology, serving as Adjunct- Vice-President in Research and Development, Life Science Division, Dayananda Sagar Institutions, India.) , Ambati Ranga Rao (Associate Professor and Senior Scientist in the Department of Biotechnology, Vignan’s Foundation Science, Technology and Research University University, Andhra Pradesh, India) , Reza Tahergorabi (Associate Professor of Food Science, Department of Family and Consumer Sciences, NC A&T State University, USA) , Anand Mohan (Associate Professor in Food Science and Technology, University of Georgia, Athens, GA , USA)Publisher: Elsevier Science Publishing Co Inc Imprint: Academic Press Inc Weight: 0.450kg ISBN: 9780443218460ISBN 10: 0443218463 Pages: 600 Publication Date: 01 May 2024 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Forthcoming Availability: Not yet available  This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Table of ContentsSection-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 analogsReviewsAuthor InformationGokare 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. 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. 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. 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. Tab Content 6Author Website:Countries AvailableAll regions |
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