000			03292nam a2200469 i 4500
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003			ES-MaUEC
005			20230102122024.0
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007			cr nn 008mamaa
008			220506s2022 sz | o |||| 0|eng d
020			_a9783030967642
024	7		_a10.1007/978-3-030-96764-2 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTX357 _b2022 EB
100	1		_aMcClements, David Julian _eautor _9684886
245	1	0	_aNext-Generation Plant-based Foods : _bDesign, Production, and Properties _cby David Julian McClements, Lutz Grossmann
250			_a1st edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XVII, 573 páginas) _b170 ilustraciones, 154 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aIntroduction -- 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.
520			_aThe 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.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9138371 _aNutrición
650		7	_2embne _9158661 _aAlimentos funcionales
700	1		_aGrossmann, Lutz _eautor _9684887
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9783030967635
776	0	8	_iPrinted edition: _z9783030967659
776	0	8	_iPrinted edition: _z9783030967666
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-96764-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b09/2022 _dz _eb _zSI