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020 _a9783031698729
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024 7 _a10.1007/978-3-031-69872-9
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072 7 _aTDCT
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072 7 _aTEC012010
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245 1 0 _aFood Analogues: Emerging Methods and Challenges
_h[electronic resource] /
_cedited by Özlem Pelin CAN, Meryem GÖKSEL SARAÇ, Duygu ASLAN TÜRKER.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer Nature Switzerland :
_bImprint: Springer,
_c2024.
300 _aX, 569 p. 49 illus., 45 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
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347 _atext file
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505 0 _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.
520 _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.
650 0 _aFood
_xSensory evaluation.
_968405
650 0 _aFood science.
_965012
650 0 _aFood
_xMicrobiology.
_965137
650 0 _aConsumer behavior.
_957391
650 1 4 _aSensory Evaluation.
_968407
650 2 4 _aFood Engineering.
_969616
650 2 4 _aFood Microbiology.
_969436
650 2 4 _aConsumer Behavior.
_957391
650 2 4 _aFood Science.
_965012
700 1 _aCAN, Özlem Pelin.
_eeditor.
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_4http://id.loc.gov/vocabulary/relators/edt
_988358
700 1 _aGÖKSEL SARAÇ, Meryem.
_eeditor.
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_4http://id.loc.gov/vocabulary/relators/edt
_988359
700 1 _aASLAN TÜRKER, Duygu.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_988360
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031698712
776 0 8 _iPrinted edition:
_z9783031698736
776 0 8 _iPrinted edition:
_z9783031698743
856 4 0 _uhttps://doi.org/10.1007/978-3-031-69872-9
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