Description
Book SynopsisTable of Contents1. Plant-based food as a sustainable source of food for the future 2. General health benefits and sensory perception of plant-based foods SECTION 1 Plant-based proteins 3. Sustainable plant-based protein sources and their extraction 4. Reducing allergenicity in plant-based proteins 5. Functionality of plant-based proteins SECTION 2 Plant-based dairy alternatives 6. Plant-based beverages 7. Plant Based Gels 8. Plant-based butter like spreads SECTION 3 Plant-based meat alternatives 9. Plant-based meat analogue 10. Plant-based imitated fish 11. Plant-based imitated seafood SECTION 4 Fermented plant-based beverages and foods 12. Fermented plant-based beverage: Kombucha 13. Fermented plant-based foods (e.g. tofu, sauerkraut, sourdough) SECTION 5 Plant-based functional components 14. Polyphenols, phytosterols, aromatics and essential oils 15. Food processing interventions to improve the bioaccessibility and bioavailability of plant food nutrients SECTION 6 Plant-based food – future outlook 16. 3D printing of plant-based foods 17. Plant-based foods – future outlook
