- 454 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Plant-Based Dairy Alternatives: Nutrition and Texture
About this book
As consumer demand for sustainable and ethical food grows, plant-based dairy alternatives have gained prominence for their nutritional and sensory appeal. Developing these products requires balancing texture, flavor, and nutrient composition to mimic traditional dairy. Plant-Based Dairy Alternatives: Nutrition and Texture explores the formulation principles, functional ingredients, and processing challenges involved in producing plant-derived milk, yogurt, and cheese. The book discusses protein sources, emulsification techniques, and texture-modifying agents. It also evaluates the nutritional equivalence and consumer acceptance of plant-based alternatives. Integrating food technology with sensory science, it serves as a comprehensive resource for professionals in the plant-based food sector.
Information
Subtopic
Food ScienceTable of contents
- Cover
- Title Page
- Copyright
- About the Author
- Table of Contents
- List of Figures
- Preface
- Chapter 1: Introduction to Nanomaterials
- Chapter 2: Fundamentals of Nanoscience and Nanotechnology
- Chapter 3: Types of Nanomaterials
- Chapter 4: Synthesis and Fabrication Techniques of Nanomaterials
- Chapter 5: Nanomaterials in Cement and Concrete
- Chapter 6: Nanomaterials in Steel and Alloys
- Chapter 7: Nanomaterials in Polymers and Composites
- Chapter 8: Durability and Sustainability of Nanomaterials
- Chapter 9: Smart Nanomaterials in Structural Engineering
- Chapter 10: Future Trends and Applications of Nanomaterials
- Index
- Back Cover
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Yes, you can access Plant-Based Dairy Alternatives: Nutrition and Texture by Shaikh Adil in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.