Description

Book Synopsis


Table of Contents
1. 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

Engineering PlantBased Food Systems

    Product form

    A Paperback by Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani

    £999.99

    Includes FREE delivery

    Out of stock

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Engineering PlantBased Food Systems by Sangeeta Prakash

      Book details

      Publisher Academic Press Inc
      Published 11/18/2022 12:00:00 AM
      ISBN-13 9780323898423
      978-0323898423
      ISBN-10 0323898424
      Also in:
      Technology, Engineering & Agriculture Food and beverage technology

      Description

      Book Synopsis


      Table of Contents
      1. 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

      Recently viewed products

      © 2026 Book Curl

        • American Express
        • Apple Pay
        • Diners Club
        • Discover
        • Google Pay
        • Maestro
        • Mastercard
        • PayPal
        • Shop Pay
        • Union Pay
        • Visa

        Login

        Forgot your password?

        Don't have an account yet?
        Create account