Next-Generation Plant-based Foods | Design, Production, and Properties
Language: English
Published by Springer, 2022
- Hardcover
- New
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Next-Generation Plant-based Foods | Design, Production, and Properties | David Julian Mcclements (u. a.) | Buch | xvii | Englisch | 2022 | Springer | EAN 9783030967635 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Seller Inventory # 121145306
- Title
- Next-Generation Plant-based Foods | Design, Production, and Properties
- Author
- David Julian Mcclements (u. a.)
- Publisher
- Springer
- Publication year
- 2022
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 3030967638
- ISBN 13
- 9783030967635
- Item weight
- 1,045 grams
- Dimensions
- 241 x 160 x 38 mm
- Seller catalogs
- Bücher
The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods.
Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives."Synopsis" may belong to another edition of this title.
About the Author
Lutz Grossmann is currently an Assistant Professor in the Food Science Department at the University of Massachusetts Amherst. He grew up in Baden-Württemberg (Germany) and graduated in Food Science and Engineering from the University of Hohenheim in Stuttgart. His research focuses on facilitating a sustainable food system transition by designing holistic approaches to increase the consumption of plant- and microbial protein-rich foods. He is especially interested in combining up- and downstream processing technology with physicochemical, technofunctionality, and engineering concepts to create food textures that are nutritious, sustainable, and tasty. His research has been funded by the United States Department of Agriculture and The Good Food Institute.
"About the title" may belong to another edition of this title.
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