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Author: Alev Yüksel Aydar Publisher: Springer Nature ISBN: 3031274431 Category : Technology & Engineering Languages : en Pages : 188
Book Description
The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
Author: Alev Yüksel Aydar Publisher: Springer Nature ISBN: 3031274431 Category : Technology & Engineering Languages : en Pages : 188
Book Description
The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
Author: Alaa El-Din A. Bekhit Publisher: CRC Press ISBN: 1000510743 Category : Health & Fitness Languages : en Pages : 408
Book Description
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.
Author: Matthew Evans Publisher: Allen & Unwin ISBN: 1760871613 Category : Social Science Languages : en Pages : 319
Book Description
A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer. 'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.' Hugh Mackay 'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.' Richard Glover How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.
Author: François Mariotti Publisher: Academic Press ISBN: 0128039698 Category : Health & Fitness Languages : en Pages : 924
Book Description
Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets. Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet. - Discusses the links between health and certain important characteristics of plant-based diets at the level of food groups - Analyzes the relation between plant-based diet and health at the different nutritional levels, i.e. from dietary patterns to specific nutrients and substances - Provides a balanced evidence-based approach to analyze the positive and negative aspects of vegetarianism - Addresses the different aspects of diets predominantly based on plants, including geographical and cultural variations of vegetarianism
Author: Junaid Ahmad Malik Publisher: CRC Press ISBN: 100084515X Category : Medical Languages : en Pages : 406
Book Description
This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.
Author: Charis M. Galanakis Publisher: Academic Press ISBN: 0128175176 Category : Technology & Engineering Languages : en Pages : 366
Book Description
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. - Connects integrally new and reconsidered food ingredients with innovative food products - Addresses consumer wellness as it relates to food ingredients and functional foods - Analyzes food products and processes with the highest market potential
Author: Alexandru Mihai Grumezescu Publisher: Academic Press ISBN: 0128114983 Category : Technology & Engineering Languages : en Pages : 500
Book Description
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. - Discusses how specialty food products improve diet and heath - Summarizes advances in dietary supplements, probiotics and nutraceuticals - Includes research advances on snacks, vegan diets, gluten-free foods and more - Provides identification and research studies on anti-obesity foods - Presents information on alternative protein sources
Author: Winston J. Craig Publisher: CRC Press ISBN: 1351971786 Category : Medical Languages : en Pages : 367
Book Description
A large amount of research effort goes into assessing the health benefits of a plant-based diet, resulting from human desire to consume a more sustainable diet that is less destructive of the earth’s natural resources. In addition, a growing number of people are choosing the vegan or total vegetarian diet because of the potential to greatly reduce the risk of chronic diseases and mortality rates. Although this interest in plant-based eating is popular, there exist concerns on the safety of some vegetarian diets, especially a vegan diet. This book describes issues of the vegetarian diet and outlines ways to prevent nutrient deficiencies. Vegetarian Nutrition and Wellness focuses on synthesizing research around vegetarian diets and human health. A major section of the book deals with how a vegetarian diet protects population groups from the major chronic diseases, such as cardiovascular diseases, obesity, and various cancers. Based upon ecological and clinical studies, chapter authors explain the health-promoting properties of plant-based diets, and compare/contrast health outcomes obtained from consuming omnivorous diets with a vegetarian or vegan diet. Fruits and vegetables figure prominently in vegetarian diets and provide a substantial effect in disease reduction and health-promoting properties of a plant-based diet. Vegetarian Nutrition and Wellness is written for the academic community, registered dietitians, health professionals, and graduate students in nutrition and public health. Each chapter provides a comprehensive review of the scientific literature and includes a concise summary at the beginning of each chapter. The time is ripe for this book to update the scientific community with a collage of well-documented topics on vegetarian nutrition.
Author: Tetiana Golikova Publisher: Academic Press ISBN: 0128117354 Category : Technology & Engineering Languages : en Pages : 300
Book Description
Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. - Analyzes nutritional and health claims relating to Eastern European foods - Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements and how to remedy non-compliance - Reviews the influence of historical eating habits on today's diets
Author: Alev Yüksel Aydar
Author: Alev Yüksel Aydar
Author: Alaa El-Din A. Bekhit
Author: Matthew Evans
Author: François Mariotti
Author: Junaid Ahmad Malik
Author: Charis M. Galanakis
Author: Alexandru Mihai Grumezescu
Author: Winston J. Craig
Author: Tetiana Golikova
Author: William Shurtleff