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  • Books  (106)
  • Cham :Springer International Publishing :  (106)
  • München : Beck
  • 641.3  (54)
  • 363.73  (52)
  • 1
    Online Resource
    Online Resource
    Engineering Principles for Food Process and Product Realization (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Description / Table of Contents: Mass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass transfer -- Reaction kinetics -- Phase and Reaction Equilibrium, and phase transitions -- Thermal processing of foods -- Environmental issues in food engineering -- An engineering view of the fate of food in the Gastrointestinal tract (GIT) -- A selection of engineering methodologies for food product realization -- Index.
    Abstract: As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.
    Type of Medium: Online Resource
    Pages: XI, 249 p. 90 illus., 12 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031075704
    Series Statement: Food Engineering Series,
    URL: https://doi.org/10.1007/978-3-031-07570-4
    DOI: 10.1007/978-3-031-07570-4
    DDC: 641.3
    Language: English
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  • 2
    Online Resource
    Online Resource
    Baking Business Sustainability Through Life Cycle Management (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Sustainability. ; Family-owned business enterprises. ; Economics. ; Food Science. ; Sustainability. ; Family Business. ; Economics.
    Description / Table of Contents: Chapter 1 Bread Industry Sustainability Life Cycle Assessment -- Chapter 2 Product Environmental Footprint and Bread Industry -- Chapter 3 Life Cycle Assessment and Product Environmental Footprint - recommendations for integral optimization of economic and environmental performance -- Chapter 4 Ensuring sustainability of baking industry in North Macedonia -- Chapter 5 Sustainability approach of the baking industry along the food supply chain -- Chapter 6 Sustainability assessment of the baking industry complying with standards requirements: a case of Romania -- Chapter 7 Across American overview on sustainability approach throughout baking industry: An analytical-descriptive approach -- Chapter 8 Asian Overview on Sustainability Approach in Baking Industry -- Chapter 9 African Experience in Ensuring Sustainability in Baking -- Chapter 10 Indian experience in ensuring sustainability in baking industry -- Chapter 11 Measuring Baking Business Performance -- Chapter 12 Forming the efficient business model for bakery -- Chapter 13 Assessment of the sustainable competitiveness of agricultural enterprises on the grain market: case of Ukraine -- Chapter 14 Economic viability and sustainability in baking industry/ Simeuna - bread producer with own grain production -- Chapter 15 Impact of Bakery Innovation on Business Resilience Growth -- Chapter 16 Innovation in the commercial system of the small bakery industry -- New business models in food systems for farmers and companies, based on multi-actor approach -- Chapter 18 The role of rural women in bread industry – Job creation and retention in rural areas.
    Abstract: This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and Asia. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses. .
    Type of Medium: Online Resource
    Pages: VIII, 313 p. 74 illus., 59 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031250279
    URL: https://doi.org/10.1007/978-3-031-25027-9
    DOI: 10.1007/978-3-031-25027-9
    DDC: 641.3
    Language: English
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  • 3
    Online Resource
    Online Resource
    Coconut Water : A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Nutrition   . ; Food Safety measures. ; Food Science. ; Food Chemistry. ; Nutrition. ; Food Safety.
    Description / Table of Contents: Chapter 1 Introduction -- Chapter 2.Global Scenario of Coconut and Coconut Water -- Chapter 3 Tender Coconut Varieties -- 4 Composition, Properties and Reactions of Coconut Water -- Chapter 5 Processing of Coconut Water -- Chapter 6 Packing, Storage and Transport of Coconut Water -- Chapter 7 Standards of Coconut Water -- Chapter 8 Value addition in Coconut Water -- Chapter 9 Health Benefits of Coconut Water -- Chapter 10 Contamination and Adulteration of Coconut Water -- Chapter 11 Patents Granted on Coconut Water -- Chapter 12 Coconut Water- The Way Forward.
    Abstract: Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. .
    Type of Medium: Online Resource
    Pages: XXXV, 507 p. 57 illus., 56 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031107139
    URL: https://doi.org/10.1007/978-3-031-10713-9
    DOI: 10.1007/978-3-031-10713-9
    DDC: 641.3
    Language: English
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  • 4
    Online Resource
    Online Resource
    Careers in Food Science: From Undergraduate to Professional (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry. ; Food Science. ; Chemistry.
    Description / Table of Contents: Section 1: Introduction -- 1. Introduction: Career Preparation for the Food & Beverage Industry -- 2. The Equilibrium of Life-Career Planning -- 3. First Jobs for Food Science -- Section 2: The undergraduate student experience -- 4. Making the Most of Your Undergraduate Experience -- 5. Campus Career Services and Centers -- 6. Professionalism and Leadership -- 7. Is Food Science Right For Me? The Transfer Experience -- 8. The Decision to Pursue an Internship -- 9. IFT Student Association -- Section 3: A successful industry career -- 10. Finding and negotiating a job -- 11. Employer expectations/Managing corporate life -- 12. Could a small company be for you? -- 13. A successful industry career or Making your way in a company -- Section 4: Careers with a degree in food science -- 14. Quality -- 15. Production management -- 16. Product development -- 17. Technical sales -- 18. R&D -- 19. Regulatory and food law -- 20. Careers in Traceability -- 21. Using food science in special interest groups -- 22. Food for Good: Leveraging Food Science to Feed the World -- 23. Careers that combine Culinary and Food Science -- 24. Entrepreneurship and Consulting: Taking a Different Path -- 25. Careers in Sensory Science -- 26. Food Science in Community-Based Food Systems -- 27. Working for a Startup Company -- 28. Careers in Sustainability -- 29. A Career in Management -- Section 5: The graduate student experience -- 30. Is grad school right for me? -- 31. Finding and getting into the right grad program -- 32. The transition from undergraduate to graduate student -- 33. Faculty expectations of graduate students.
    Abstract: Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management. Several new authors offer fresh perspectives. Provides detailed guidelines for students as well as new employees in food industry; Includes perspectives from school years through how to succeed at new job; Written by individuals who have just gone through that experience or who are working in that particular sector.
    Type of Medium: Online Resource
    Pages: XII, 411 p. 5 illus., 1 illus. in color. , online resource.
    Edition: 2nd ed. 2023.
    ISBN: 9783031143533
    URL: https://doi.org/10.1007/978-3-031-14353-3
    DOI: 10.1007/978-3-031-14353-3
    DDC: 641.3
    Language: English
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  • 5
    Online Resource
    Online Resource
    Pectin: Technological and Physiological Properties (2020)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Description / Table of Contents: Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants -- Chapter 2 Pectin Structure -- Chapter 3 Pectin Degrading Enzymes -- Chapter 4 Isolation and Characterisation of Pectin -- Chapter 5 Emulsification Properties of Pectin -- Chapter 6 Edible Films and Coatings with Pectin -- Chapter 7 Pectin Gelation and its Assembly into Functional Materials -- Chapter 8 Digestion and Metabolism of Pectin -- Chapter 9 Pectin Bioactivity -- Chapter 10 Pectin as Drug-Release Vehicle.
    Abstract: This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods. .
    Type of Medium: Online Resource
    Pages: XI, 207 p. 23 illus., 20 illus. in color. , online resource.
    Edition: 1st ed. 2020.
    ISBN: 9783030534219
    URL: https://doi.org/10.1007/978-3-030-53421-9
    DOI: 10.1007/978-3-030-53421-9
    DDC: 641.3
    Language: English
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  • 6
    Online Resource
    Online Resource
    Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Plant biotechnology. ; Consumer behavior. ; Food Science. ; Plant Biotechnology. ; Consumer Behavior .
    Description / Table of Contents: 1. Cereals in the Mediterranean: breeding history -- 2. The evolution of milling processing -- 3. Wheat bread in the Mediterranean area: from past to the future -- 4. Italian pasta: conventional and innovative ingredients and processing -- 5. From tradition to innovation in cereal-derived foodstuffs -- 6. Blending pulses with cereals for healthier foods -- 7. Snacking: ingredients, processing and safety -- 8. Rice: a versatile food at the heart of the Mediterranean diet -- 9. The Bright and Dark Sides of Wheat -- 10. Gluten-free breadmaking: facts, issues and future -- 11. The holy grail of ancient cereals -- 12. Safety of traditional cereals foodstuff. .
    Abstract: Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.
    Type of Medium: Online Resource
    Pages: VIII, 339 p. 100 illus., 38 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030692285
    URL: https://doi.org/10.1007/978-3-030-69228-5
    DOI: 10.1007/978-3-030-69228-5
    DDC: 641.3
    Language: English
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  • 7
    Online Resource
    Online Resource
    Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis (2021)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Description / Table of Contents: SECTION 1: CHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 1: Concept of Antioxidant -- Introduction to Antioxidant -- Types of antioxidants -- Mechanism of Antioxidant Reaction -- Estimation of Antioxidant Activity -- Phenolic Antioxidants -- Nomenclature of phenolic compounds -- Ch 2: Chemistry of Phenolic Antioxidants -- Classification -- Phenolic acids -- Phenolic aldehydes and alcohols -- Phenolic esters -- Cinnamic acid amides -- Lignans and lignin -- Tannins -- Coumarins -- Flavonoids -- Glycosides -- Ch 3: Phenolic Antioxidants in Foods -- Phenolic antioxidants in fruits -- Phenolic antioxidants in Vegetables -- Phenolic antioxidants in Cereals and legumes -- Phenolic antioxidants in Beverages -- Phenolic antioxidants in Edible Oil -- SECTION 2: BIOCHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 4: Biosynthesis of Phenolic Antioxidants -- Biosynthesis of Phenolic acids -- Biosynthesis of Phenolic aldehydes and alcohols -- Biosynthesis of Phenolic esters -- Biosynthesis of Cinnamic acid amides -- Biosynthesis of Lignans and lignin -- Biosynthesis of Tannins -- Biosynthesis of Coumarins -- Biosynthesis of Flavonoids -- Biosynthesis of Glycosides -- Ch 5: Metabolism of Phenolic Antioxidants. -- Ingestion of phenolic antioxidants -- Digestion and absorption -- Phenolic antioxidants in Bloodstream -- Interactions with Proteins -- Interactions with Carbohydrates -- Ch 6: Pharmacological Effects of Phenolic Antioxidants -- Pharmacological significance -- Oxidative stress & Phenolic antioxidants -- Aging & Phenolic antioxidants -- Health & Diseases -- Ch 7: Molecular Mechanism of Phenolic Antioxidants -- Basic Mechanism -- In-vitro studies -- In-vivo studies -- SECTION 3: ANALYSIS OF PHENOLIC ANTIOXIDANTS -- Ch 8: Basics in Analysis of Phenolic Antioxidants -- Extraction of phenolic compounds -- Spectrophotometric analysis -- Titrimetric methods -- Electrochemical methods -- Ch 9: Chromatography of Phenolic Antioxidants -- Thin layer chromatography -- Liquid chromatography -- Gas chromatography -- Ch 10: Spectroscopy of Phenolic Antioxidants -- Mass spectrometry -- Nuclear Magnetic resonance spectroscopy -- Near-infrared spectroscopy. .
    Abstract: Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products. .
    Type of Medium: Online Resource
    Pages: XIX, 556 p. 165 illus. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030747688
    URL: https://doi.org/10.1007/978-3-030-74768-8
    DOI: 10.1007/978-3-030-74768-8
    DDC: 641.3
    Language: English
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  • 8
    Online Resource
    Online Resource
    10th Central European Congress on Food : Proceedings of CE-Food 2020 (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Introduction -- Plenary Lectures -- Food Analysis -- Food Energy Systems -- Food Trends and Competitiveness -- Food and Feed Chain Management -- Modern Challenges.
    Abstract: This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.
    Type of Medium: Online Resource
    Pages: XI, 537 p. 133 illus., 87 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031047978
    URL: https://doi.org/10.1007/978-3-031-04797-8
    DOI: 10.1007/978-3-031-04797-8
    DDC: 641.3
    Language: English
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  • 9
    Online Resource
    Online Resource
    3D Printing of Sustainable Insect Materials (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Security. ; Food Engineering. ; Food Studies. ; Food Chemistry.
    Description / Table of Contents: Entomophagy in 3D Food Printing -- Entomophagy and its Application through 3D Printing for Sustainable Food Development -- Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective -- Insects Nutrition And 3D Printing -- Entomophagy: Application of Edible Insects in 3D Printed Foods -- Edible Insects as Materials for Food Printing: Printability and Nutritional value -- Drosophila as a Potential Functional Food: An Edge over other Edible Insects -- 3D printing, insects and food: a bibliometric analysis -- Inkjet-based 3D food printing for sustainable insect materials: A state-of-the-art review and prospective materials -- Extrusion-based 3D printing concept in customized nutritional products -- A Review on Binder jetting and Selective Laser Sintering: a novel assessment of the processes for 3D Insect food printing materials -- Social, Economic, Scientific and Environment Aspects of Entomophagy in 3D Food Printing.
    Abstract: This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing. 3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. This ground-breaking book will serve knowledge to researchers and industry professionals across the food industry with broad coverage of emerging technologies, materials developed through Entomophagy, functional characterization and the technical details required to produce sustainable insect-based materials through 3D food printing. .
    Type of Medium: Online Resource
    Pages: VIII, 206 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031259944
    URL: https://doi.org/10.1007/978-3-031-25994-4
    DOI: 10.1007/978-3-031-25994-4
    DDC: 641.3
    Language: English
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  • 10
    Online Resource
    Online Resource
    Next-Generation Plant-based Foods : Design, Production, and Properties (2022)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion.
    Abstract: The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
    Type of Medium: Online Resource
    Pages: XVII, 573 p. 170 illus., 154 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030967642
    URL: https://doi.org/10.1007/978-3-030-96764-2
    DOI: 10.1007/978-3-030-96764-2
    DDC: 641.3
    Language: English
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