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Elsevier

Handbook of Plant-Based Food and Drinks Design

  • 1st Edition - May 29, 2024
  • Latest edition
  • Editors: Fatma Boukid, Cristina M. Rosell, Nicola Gasparre
  • Language: English

Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functiona… Read more

Description

Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more.

Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.

Key features

  • Brings a critical overview about the health-beneficial compounds of plant-based sources
  • Offers guidelines on how to formulate plant-based food or a food alternative
  • Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability

Readership

Food industry, academia, policy makers working on all aspects of food science and technology related to plant-based foods such food designers, process experts such process engineers and designers, safety and quality management experts, regulation and legislation Food personnel, students and researchers working with plant-based ingredients/ foods from different aspect such as formulation, ingredient characterization, safety, social impact, climate change, market landscaping, life cycle assessment

Table of contents

1. Plant Sources for Functional Ingredients – Proteins

2. Plants as a valuable source of bioactive peptides

3. Bioactive compounds: uses of plant extracts in plant-based foods

4. An overview about lipids from plant sources

5. Plant polysaccharides

6. Physical processing: dry fractionation and texturization of plant proteins

7. Biological processing for improved plant-based ingredients

8. Plant-based meat alternatives: innovation through advanced processes and ingredients

9. Plant-based milk alternatives

10. Fermentation: an old/ new tool for improved alternative proteins and plant-based foods

11. Plant-based seafoods: A Sustainable and Nutritious Alternative

12. Scientific Insights into the Vegan Egg: Composition, Characteristics and Practical Applications

13. New generation of cereal-based products

14. Plant-based smoothies on the rise

15. Plant-based ingredients in infant food formulations: intolerance management and gut health enhancement

16. Cereal-based foods for people with special needs: focus on celiac disease and metabolomic syndrome

17. Plant-based sports drinks for fueling athletic performance.

18. Flavoring solutions

19. Texture enhancement strategies of plant-based meat and drinks alternatives.

20. Plant-based foods and drinks: Solutions to improve human nutrition

21. Color solutions in plant-based foods

22. Plant-Based Market: current landscape and future investment trends

23. Regulatory framework of plant-based foods with focus on novel sources

24. Health concerns related to plant-based foods

25. Consumer perceptions and market analysis of plant-based foods: a global perspective

26. Climate change and plant-based sources

27. Valorisation of by products from plant ingredients production chain

28. Socioeconomic aspects of the plant-based food system

29. Sustainability of plant-based ingredients and foods

30. Future direction of plant-based food

Product details

  • Edition: 1
  • Latest edition
  • Published: May 29, 2024
  • Language: English

About the editors

FB

Fatma Boukid

Fatma Boukid is currently a senior project manager and food scientist at Clonbio engineering group Ltd. Previously, she was a researcher and manager of "ProFuture" project at the Institute of Agrifood Research and Technology IRTA-Monells (Spain). She holds PhD, M.Sc. and engineering degrees in food science and technologies. She has more than 70 publications among them 63 peer-reviewed papers in international journals, 5 book chapters and has more than 10 communications in national and international congresses. She also edited a book titled "Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine". She is involved with Cereals & Grains Association since 2016 having different roles (student representative of Cereals & Europe, vice chair of pulses division and communication officer of pulses division).
Affiliations and expertise
ClonBio Group Limited, Ireland

CR

Cristina M. Rosell

Cristina M Rosell is also Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). She has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US), Associated Professor of the University of Valencia (UV) and Distinguished Professor at Tec Monterrey (Mexico). She has more than three hundred international peer reviewed scientific publications, and books and book chapters on the cereals topic.
Affiliations and expertise
Full Professor and Head, Department of Food and Human Nutritional Sciences, University of Manitoba, Canada

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Nicola Gasparre

He received the M.Sc. in Food Science and Human Nutrition from University of Milan and the Ph.D. in Food Science from University of Valencia. During his pre-doctoral stage, he has been working at the IATA-CISC and the United States Department of Agriculture (USDA) (Albany, California, U.S.A.). Through the internship at Royal DSM (Delft, Netherlands), he focused on the high-moisture shear processes involved in the protein texturization
Affiliations and expertise
Post-Doctoral Fellow, Department of Food and Human Nutritional Sciences, University of Manitoba, Canada

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