Nutritional Comparison of Plant-based Meat Alternatives and Traditional Meats

Dr Noopur Gautam is having twenty three years of experience in food technology sector and presently working as Associate Professor in Institute of Food Technology, Bundelkhand University, Jhansi UP. She has done her graduation degree from Kurukshetra University, and post graduation degree from Guru Jambeshwar University, Hisar. Her doctorate is from Bundelkhand University in Food Science and Technology. Under her supervision many students are doing their PhDs. She has also worked in Multinational Companies for five years and is a trained auditor for HACCP and ISO 9000 with wide experience in Quality Management System. She is in the panel of expert referee in Elsevier with an outstanding contribution in reviewing research papers and articles. She has authored three books and number of research papers. There is a amalgam of research and application in her approach which reflects in her work.

• Chapter 1 Introduction to Plant-Based Meat Alternatives Chapter 2 Nutritional Composition of Traditional Meats Chapter 3 Nutritional Composition of Plant-Based Meat Alternatives Chapter 4 Protein Quality and Digestibility Chapter 5 Fat Content and Composition Chapter 6 Vitamins and Minerals Chapter 7 Safety and Nutritional Risks with Plant-Based Meat Alternatives Chapter 8 Environmental and Ethical Considerations Chapter 9 Accelerate Consumer Adoption of Plant-Based Meat Chapter 10 Practical Applications and Dietary Recommendations Chapter 11 Current Research and Innovations