Engineering Plant-Based Food Systems
Language: English
Published by Elsevier Inc Nov 2022, 2022
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Condition: New
US$ 283.79
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Add to basketItem description from seller
Neuware - 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).…
Seller Inventory # 9780323898423
- Title
- Engineering Plant-Based Food Systems
- Author
- Bhesh Bhandari
- Publisher
- Elsevier Inc Nov 2022
- Publication year
- 2022
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 0323898424
- ISBN 13
- 9780323898423
- Item weight
- 994 grams
- Dimensions
- 273x211x20 mm
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).
- Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins
- Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats
- Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
"Synopsis" may belong to another edition of this title.
About the Author
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.
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).
"About the title" may belong to another edition of this title.
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