04641nam a22005295i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050001000172072001700182072002300199072001600222245015400238250001800392264006900410300006300479336002600542337002600568338003600594347002400630505110100654520155601755650003703311650002503348650003103373650003003404650003103434650002903465650003003494650003003524650002503554700008803579700009403667700009103761710003403852773002603886776003603912776003603948776003603984856004604020912001404066912001404080999001704094978-3-031-69872-9DE-He21320251030114556.0cr nn 008mamaa241201s2024    sz |    s    |||| 0|eng d  a97830316987299978-3-031-69872-97 a10.1007/978-3-031-69872-92doi 4aTX546 7aTDCT2bicssc 7aTEC0120102bisacsh 7aTDCT2thema10aFood Analogues: Emerging Methods and Challengesh[electronic resource] /cedited by Özlem Pelin CAN, Meryem GÖKSEL SARAÇ, Duygu ASLAN TÜRKER.  a1st ed. 2024. 1aCham :bSpringer Nature Switzerland :bImprint: Springer,c2024.  aX, 569 p. 49 illus., 45 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aMeat 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.  aAs 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. 0aFoodxSensory evaluation.968405 0aFood science.965012 0aFoodxMicrobiology.965137 0aConsumer behavior.95739114aSensory Evaluation.96840724aFood Engineering.96961624aFood Microbiology.96943624aConsumer Behavior.95739124aFood Science.9650121 aCAN, Özlem Pelin.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9883581 aGÖKSEL SARAÇ, Meryem.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9883591 aASLAN TÜRKER, Duygu.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9883602 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303169871208iPrinted edition:z978303169873608iPrinted edition:z978303169874340uhttps://doi.org/10.1007/978-3-031-69872-9  aZDB-2-SBL  aZDB-2-SXB  c65375d65375