Meat Analogs Book

Meat Analogs


  • Author : Christophe Terrien
  • Publisher : Elsevier
  • Release Date : 2017-11-16
  • Genre: Technology & Engineering
  • Pages : 216
  • ISBN 10 : 9780081023563

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Meat Analogs Excerpt :

Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs. It explores the severe demographic, ecological, and economic and sociological constraints and uncertainties that exist in the allocation of food production resources. Alternative solutions, in particular meat substitutes, aka, meat analogs or mock-meats are discussed, as are dietary patterns and the control of markets. Provides an overview on the subject Proposes an inventory of research perspectives Highlights the importance of the issues and identifies avenues of research

Fungi in Sustainable Food Production Book

Fungi in Sustainable Food Production


  • Author : Xiaofeng Dai
  • Publisher : Springer Nature
  • Release Date : 2021-04-06
  • Genre: Science
  • Pages : 234
  • ISBN 10 : 9783030644062

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Fungi in Sustainable Food Production Excerpt :

This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of natureā€²s best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.

Future Foods Book

Future Foods


  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release Date : 2021-12-04
  • Genre: Technology & Engineering
  • Pages : 786
  • ISBN 10 : 9780323910026

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Future Foods Excerpt :

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

History of Meat Alternatives  965 CE to 2014  Book

History of Meat Alternatives 965 CE to 2014


  • Author : William Shurtleff
  • Publisher : Soyinfo Center
  • Release Date : 2014-12-18
  • Genre: Meat substitutes
  • Pages : 1437
  • ISBN 10 : 9781928914716

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History of Meat Alternatives 965 CE to 2014 Excerpt :

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.

Plant Protein Foods Book

Plant Protein Foods


  • Author : Annamalai Manickavasagan
  • Publisher : Springer Nature
  • Release Date : 2022-03-28
  • Genre: Technology & Engineering
  • Pages : 519
  • ISBN 10 : 9783030912062

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Plant Protein Foods Excerpt :

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Food Processing Operations and Scale up Book

Food Processing Operations and Scale up


  • Author : Kenneth J. Valentas
  • Publisher : CRC Press
  • Release Date : 2020-08-12
  • Genre: Technology & Engineering
  • Pages : 408
  • ISBN 10 : 9781000147568

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Food Processing Operations and Scale up Excerpt :

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

History of Soybeans and Soyfoods in Missouri  1855 2022  Book

History of Soybeans and Soyfoods in Missouri 1855 2022


  • Author : William Shurtleff; Akiko Aoyagi
  • Publisher : Soyinfo Center
  • Release Date : 2022-01-29
  • Genre: Reference
  • Pages : 1329
  • ISBN 10 : 9781948436687

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History of Soybeans and Soyfoods in Missouri 1855 2022 Excerpt :

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 221 photographs and illustrations - mostly color. Free of charge in digital PDF format.

Sustainable Protein Sources Book

Sustainable Protein Sources


  • Author : Sudarshan Nadathur
  • Publisher : Academic Press
  • Release Date : 2016-10-02
  • Genre: Science
  • Pages : 456
  • ISBN 10 : 9780128027769

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Sustainable Protein Sources Excerpt :

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuse

Family Economics Review Book

Family Economics Review


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1973
  • Genre: Home economics
  • Pages : null
  • ISBN 10 : MSU:31293000294789

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Family Economics Review Excerpt :

Nutrition and Diseases  1973   1974  Book

Nutrition and Diseases 1973 1974


  • Author : United States. Congress. Senate. Select Committee on Nutrition and Human Needs
  • Publisher : Unknown
  • Release Date : 1973
  • Genre: Nutrition
  • Pages : null
  • ISBN 10 : MINN:31951D03258158K

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Nutrition and Diseases 1973 1974 Excerpt :

Snack Foods Book

Snack Foods


  • Author : Suvendu Bhattacharya
  • Publisher : Academic Press
  • Release Date : 2022-09-06
  • Genre: Technology & Engineering
  • Pages : 570
  • ISBN 10 : 9780128197608

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Snack Foods Excerpt :

Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries. Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency Explores the use of innovative methods for the development of healthy snacks Includes indications for the wide commercialization of traditional foods in the near future