Häftad, Engelska, 2024
Handbook of Plant-Based Food and Drinks Design
Av Fatma Boukid, Cristina M. Rosell, Nicola Gasparre
2579 kr
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Beskrivning
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more.
Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.
- Brings a critical overview about the health-beneficial compounds of plant-based sources
- Offers guidelines on how to formulate plant-based food or a food alternative
- Discusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability
Produktinformation
- Utgivningsdatum: 2024-05-30
- Mått: 216 x 276 x undefined mm
- Vikt: 1 400 g
- Format: Häftad
- Språk: Engelska
- Antal sidor: 576
- Förlag: Elsevier Science
- ISBN: 9780443160172
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Mer information
Fatma Boukid is currently a senior project manager and food scientist at Clonbio engineering group Ltd. Previously, she was a researcher and manager of "ProFuture" project at the Institute of Agrifood Research and Technology IRTA-Monells (Spain). She holds PhD, M.Sc. and engineering degrees in food science and technologies. She has more than 70 publications among them 63 peer-reviewed papers in international journals, 5 book chapters and has more than 10 communications in national and international congresses. She also edited a book titled "Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine". She is involved with Cereals & Grains Association since 2016 having different roles (student representative of Cereals & Europe, vice chair of pulses division and communication officer of pulses division). Cristina M Rosell is also Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). She has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US), Associated Professor of the University of Valencia (UV) and Distinguished Professor at Tec Monterrey (Mexico). She has more than three hundred international peer reviewed scientific publications, and books and book chapters on the cereals topic. He received the M.Sc. in Food Science and Human Nutrition from University of Milan and the Ph.D. in Food Science from University of Valencia. During his pre-doctoral stage, he has been working at the IATA-CISC and the United States Department of Agriculture (USDA) (Albany, California, U.S.A.). Through the internship at Royal DSM (Delft, Netherlands), he focused on the high-moisture shear processes involved in the protein texturization
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