000			03318nam a22003255i 4500
999			_c399539 _d399539
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003			ES-MaUEC
005			20240518112412.0
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007			cr nn 008mamaa
008			230426s2023 sz | o |||| 0|eng d
020			_a9783031274435
024	7		_a10.1007/978-3-031-27443-5 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQK98.5 .A1 _b2023 EB
245	0	0	_aPlant-Based Foods : _bIngredients, Technology and Health Aspects _cedited by Alev Yüksel Aydar
250			_a1st ed. 2023.
264		1	_aCham _bSpringer International Publishing _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_aAn Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.
520			_aThe 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.
988			_aSpringer_BiomedLife_2023
650		7	_2embne _9139643 _aPlantas comestibles
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-27443-5 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b05/2024 _dz _ean _zSI