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Food analogues = emerging methods and challenges /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food analogues/ edited by cÖzlem Pelin Can, Meryem Göksel Saraç, Duygu Aslan Türker.
Reminder of title:	emerging methods and challenges /
other author:	Aslan Türker, Duygu.
Published:	Cham :Springer Nature Switzerland : : 2024.,
Description:	x, 569 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	Meat analogs: Prospects and challenges -- Milk and Dairy Products Analogues -- Egg Analogues -- The production, ingredients and resulting sensory properties of plant-based chicken analogues -- Proteins for Analogue Foods -- Vegetable Oils for Analogue Food Production -- Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue -- Edible marine biological materials in food analogues -- Edible insects in Food analogues -- Hybrid meat products: using plant, fungi, and insect sources for flexitarian diets - technological, nutritional and sensory insights -- Rheological and textural properties of food analogues -- Microbiology aspects of food analogues -- Application of Multi-Criteria Decision Making Techniques in Sensory Evaluation of Food Analogue -- 3D Printing for The Production of Food Analogues -- Packaging aspects of food analogues -- Regulatory aspects of food analogues in food sciences Food analogues in the European Union: a legal perspective -- Environmental Impacts/Benefits/Risk Of Food Analogues -- The future of meat analogues.
Contained By:	Springer Nature eBook
Subject:	Food substitutes. -
Online resource:	https://doi.org/10.1007/978-3-031-69872-9
ISBN:	9783031698729

Food analogues = emerging methods and challenges /
Food analoguesemerging methods and challenges /[electronic resource] :edited by cÖzlem Pelin Can, Meryem Göksel Saraç, Duygu Aslan Türker. - Cham :Springer Nature Switzerland :2024. - x, 569 p. :ill. (some col.), digital ;24 cm.

Meat analogs: Prospects and challenges -- Milk and Dairy Products Analogues -- Egg Analogues -- The production, ingredients and resulting sensory properties of plant-based chicken analogues -- Proteins for Analogue Foods -- Vegetable Oils for Analogue Food Production -- Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue -- Edible marine biological materials in food analogues -- Edible insects in Food analogues -- Hybrid meat products: using plant, fungi, and insect sources for flexitarian diets - technological, nutritional and sensory insights -- Rheological and textural properties of food analogues -- Microbiology aspects of food analogues -- Application of Multi-Criteria Decision Making Techniques in Sensory Evaluation of Food Analogue -- 3D Printing for The Production of Food Analogues -- Packaging aspects of food analogues -- Regulatory aspects of food analogues in food sciences Food analogues in the European Union: a legal perspective -- Environmental Impacts/Benefits/Risk Of Food Analogues -- The future of meat analogues.

As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that aligns with their values, meets their nutritional needs, and also delivers on its promise of simulating the qualities of its target food item, be that beef, chicken, egg or dairy. Researchers are thus continually working to more closely approximate not only the taste but also the aesthetic, textural and rheological properties of the food item they are imitating. Meanwhile, questions about the nutritional content and environmental impact of food analogues are also of major interest for conscious consumers. While existing volumes have covered specific analogues such as meat or dairy, Food Analogues: Emerging Methods and Challenges will be the first to offer an authoritative overview of all food analogues and comprehensively assess the current and future state of the industry. This text covers both the fundamental processes of textural manipulation and sensory evaluation as well as the microbiological and regulatory aspects of these plant-based substitutes. Looking towards the future of food analogue technology, it will also discuss promising new approaches such as the use of 3D printing and edible insects in analogue production. This book will be of value to researchers, manufacturers, regulators, nutritionists, and even consumers themselves, seeking to make more informed decisions about their diets.

ISBN: 9783031698729

Standard No.: 10.1007/978-3-031-69872-9doiSubjects--Topical Terms:

3734372
Food substitutes.

LC Class. No.: TP446

Dewey Class. No.: 664.6

Food analogues = emerging methods and challenges /
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505 0 $a Meat analogs: Prospects and challenges -- Milk and Dairy Products Analogues -- Egg Analogues -- The production, ingredients and resulting sensory properties of plant-based chicken analogues -- Proteins for Analogue Foods -- Vegetable Oils for Analogue Food Production -- Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue -- Edible marine biological materials in food analogues -- Edible insects in Food analogues -- Hybrid meat products: using plant, fungi, and insect sources for flexitarian diets - technological, nutritional and sensory insights -- Rheological and textural properties of food analogues -- Microbiology aspects of food analogues -- Application of Multi-Criteria Decision Making Techniques in Sensory Evaluation of Food Analogue -- 3D Printing for The Production of Food Analogues -- Packaging aspects of food analogues -- Regulatory aspects of food analogues in food sciences Food analogues in the European Union: a legal perspective -- Environmental Impacts/Benefits/Risk Of Food Analogues -- The future of meat analogues.
520 $a As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that aligns with their values, meets their nutritional needs, and also delivers on its promise of simulating the qualities of its target food item, be that beef, chicken, egg or dairy. Researchers are thus continually working to more closely approximate not only the taste but also the aesthetic, textural and rheological properties of the food item they are imitating. Meanwhile, questions about the nutritional content and environmental impact of food analogues are also of major interest for conscious consumers. While existing volumes have covered specific analogues such as meat or dairy, Food Analogues: Emerging Methods and Challenges will be the first to offer an authoritative overview of all food analogues and comprehensively assess the current and future state of the industry. This text covers both the fundamental processes of textural manipulation and sensory evaluation as well as the microbiological and regulatory aspects of these plant-based substitutes. Looking towards the future of food analogue technology, it will also discuss promising new approaches such as the use of 3D printing and edible insects in analogue production. This book will be of value to researchers, manufacturers, regulators, nutritionists, and even consumers themselves, seeking to make more informed decisions about their diets.
650 0 $a Food substitutes. $3 3734372
650 0 $a Artificial foods. $3 2189127
650 1 4 $a Sensory Evaluation. $3 3664342
650 2 4 $a Food Engineering. $3 3591606
650 2 4 $a Food Microbiology. $3 794709
650 2 4 $a Consumer Behavior. $3 3220217
650 2 4 $a Food Science. $3 890841
700 1 $a Aslan Türker, Duygu. $3 3734371
700 1 $a Can, Özlem Pelin. $3 3734369
700 1 $a Göksel Saraç, Meryem. $3 3734370
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950 $a Biomedical and Life Sciences (SpringerNature-11642)