Handbook of Plant-Based Meat Analogs

Innovation, Technology and Quality

Gokare A. Ravishankar, Ambati Ranga Rao, Reza Tahergorabi, Anand Mohan, Gokare A. Ravishankar, Ambati Ranga Rao, Reza Tahergorabi, Anand Mohan

• Publisher: Academic Press
• Year: 2024
• Print ISBN:
  9780443218460
• eBook ISBN:
  9780443218477
• Topic: Technology & Engineering
• Subtopic: Agribusiness
• Index: Technology & Engineering

Handbook of Plant-Based Meat Analogs : Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, the book provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications. - Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs - Includes methods and protocols for producing, storing, and evaluating meat analogs - Covers meat analogs from plants, grains, nuts, microbes, and more - Provides case studies to illustrate concepts and practices

Table of contents

• Handbook of Plant-Based Meat Analogs
• Cover
• Title Page
• Copyright
• Contents
• List of contributors
• About the editors
• Foreword
• Preface
• Acknowledgments
• Chapter 1 The potential of Mexican plant–based ingredients in meat analogs formulation: opportunities and gaps in reformulated Mexican dishes
• Chapter 2 Processing of plant proteins in the development of plant-based meat analogs
• Chapter 3 Soybean-based proteins as functional and nutritional ingredients of plant-based meat analogs
• Chapter 4 Pea as a key ingredient in plant-based meat analogs: a comprehensive treatise
• Chapter 5 Mycoproteins for use in meat analogs: a scientific description and potential utilities
• Chapter 6 Fungi-based meat analogs
• Chapter 7 Suitability of microalgae and fungi in meat analogs: an overview
• Chapter 8 Seaweed protein-based meat analogs: current trends and future prospects
• Chapter 9 Plant-based fermented foods and microbial ingredients in meat analogs
• Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog products
• Chapter 11 Health implications of plant-based meat analogs
• Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs
• Chapter 13 Meat analogs: some insights into the production techniques and their applications
• Chapter 14 3D printing of plant based meat analogs
• Chapter 15 Flavor challenges in designing plant-based meat analogs: an overview
• Chapter 16 The textural and sensory properties of plant-based meat
• Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins
• Chapter 18 Packaging and shelf life studies of plant-based meat analogs
• Chapter 19 Culinary science and skills of plant-based meat alternatives
• Chapter 20 Flexitarian foods: do plant-based meat analogs facilitate flexitarian diets?
• Chapter 21 Plant ingredients in meat analogs addressing religious requirements
• Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs in line with the UN Sustainable Development Goals (SDGs)
• Chapter 23 Projected future trends of plant-based meat analogs
• Index