Plant-Based Foods: Ingredients, Technology and Health Aspects

Description

The 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. Several 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. Future Food: Plant-Based Products 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. Plant-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.  For 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.  Preface Acknowledgment Contents About the Editor Contributors Chapter 1: An Overview of Plant-Based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics 1.1 Classification of Plant-Based Food Alternatives (PBFAs) 1.2 Textural Properties of Plant-Based Food Alternatives (PBFAs) 1.2.1 Textural Properties of Plant-Based Meat Alternatives (PBMAs) 1.2.2 Textural Properties of Plant-Based Dairy Alternatives (PBDAs) 1.3 Sensory Profiles of Plant-Based Food Alternatives (PBFAs) 1.3.1 Sensory Profiles of Plant-Based Meat Alternatives (PBMAs) 1.3.2 Sensory Profiles of Plant-Based Dairy Alternatives (PBDAs) 1.4 Summary References Chapter 2: Production of Meat Analogs and Consumer Preferences 2.1 Extrusion Method 2.2 Ingredients 2.2.1 Protein 2.2.2 Lipids 2.2.3 Carbohydrate 2.2.4 Minerals, Vitamin, and Antinutrients 2.3 Consumer Preference 2.4 Summary References Chapter 3: Fortification of Plant-Based Food Analogs 3.1 Motivation of Consumers to Switch to a Plant-Based Diet 3.2 Pros and Cons of a Plant-Based Diet 3.3 Fortification of Plant-Based Substitutes 3.4 Plant-Based Dairy Analogs 3.5 Plant-Based Meat Analogs 3.6 Summary References Chapter 4: Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods 4.1 Plant-Based Milk 4.2 Fermentation and Plant-Based Products 4.3 Utilization of Fermentation for Improvement of Nutritional, Flavor and Textural Characteristics of Plant-Based Foods 4.3.1 Effects of Fermentation on Anti-Nutrient Compounds, Micronutrient Bioavailability and Bioactive Compounds 4.3.2 Effect of Fermentation on Plant-Based Proteins 4.3.3 Effect of Fermentation on Taste and Texture 4.4 Fermented Foods from Plant-Based Milk 4.5 Summary References Chapter 5: Plant-Based Food Printing at a Glance 5.1 Food Printing Technology 5.1.1 Extrusion 5.1.2 Laser Sintering 5.1.3 Inkjet 5.2 3D Printing Devices 5.2.1 3D Printing Technology 5.2.2 FDM Printers 5.2.2.1 Cartesian Printers 5.2.2.2 Delta Printers 5.2.2.3 Polar Printers 5.2.2.4 Robot Arm Printers 5.2.2.5 Essential Components of a 3D Printer 5.3 3D Printing Software 5.3.1 Marlin Firmware 5.3.2 Slicing Software 5.4 Food Printing Applications 5.4.1 Chocolate and Confectionary 5.4.2 Cereal Based Foods and Snacks 5.4.3 Meat Products and Meat Analog 5.4.4 Dairy Products and Dairy Analog 5.4.5 Low Calorie and Low Salt Food 5.4.6 Personalized and Special Food 5.5 4D, 5D and 6D Printing 5.6 Final Remarks and Future of Food Printing 5.7 Summary References Chapter 6: Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-Based Foods 6.1 Bioaccessibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds 6.2 Plant-Based Milks 6.2.1 Soy Milk 6.2.2 Oat Milk 6.2.3 Almond Milk 6.2.4 Other Plant-Based Milks 6.3 Plant-Based Yoghurts, Cheeses, and Infant Formulas 6.4 Summary References Chapter 7: Health Effects of Plant-Based Foods and Their Components 7.1 Plant-Based Milk Substitutes 7.1.1 Components and Health Effects of Plant-Based Milk Substitutes 7.1.1.1 Oat Milk 7.1.1.2 Soy Milk 7.1.1.3 Almond Milk 7.1.1.4 Rice Milk 7.1.1.5 Cocoa Milk 7.1.1.6 Coconut Milk 7.1.1.7 Sesame Milk 7.1.1.8 Other Plant-Based Milk Substitutes 7.2 The Plant-Based Meat Substitutes 7.2.1 Plant Proteins 7.2.2 Lipid and Carbohydrate Ingredients 7.2.3 Flavors and Coloring Agents 7.2.4 Common Meat Substitutes 7.2.5 Health Aspects of Plant-Based Meat Substitutes 7.3 Summary References Index