{"product_id":"9783031274428","title":"Plant-Based Foods: Ingredients, Technology and Health Aspects (1st ed. 2023. 2023. xv, 180 S. XV, 180 p. 32 illus., 30 illus. in colo)","description":"\u003cp\u003eThe 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.\u003c\/p\u003eSeveral 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. \u003ci\u003eFuture Food: Plant-Based Products\u003c\/i\u003e 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.\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePlant-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. \u003c\/p\u003e\u003cp\u003eFor 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. \u003c\/p\u003e\n An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics.- Production of Meat Analogs and Consumer Preferences.- Fortification of Plant-based Food Analogs.- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods.- Plant-based Food Printing at a Glance.- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods.- Health Effects of Plant-based Foods and Their Components.\n Dr. Alev Yüksel AYDAR\u003ci\u003e \u003c\/i\u003eis a Professor in the Department of Food Engineering at Manisa Celal Bayar University in Manisa, Turkiye","brand":"SPRINGER, BERLIN; SPRINGER INTERNATIONAL PUBLISHING;","offers":[{"title":"Default Title","offer_id":48848182509803,"sku":"00000_00000_00000_00000","price":329.59,"currency_code":"SGD","in_stock":true}],"url":"https:\/\/kinokuniya.com.sg\/products\/9783031274428","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}