Sustainable Plant Foods

Nyhet

A Scientific Approach to Alternative Food Sources

Häftad, Engelska, 2025

Av Sajad Ahmad Wani, Sajad Ahmad Wani, Haroon Rashid Naik, Salam A. Ibrahim, India) Wani, Sajad Ahmad, PhD (Sher-e-Kashmir University of Agricultural Science and Technology-Kashmir, India) Naik, Haroon Rashid, PhD (Sher-e-Kashmir University of Agricultural Science and Technology-Kashmir, Jammu and Kashmir, USA) Ibrahim, Salam A. (North Carolina Agricultural and Technical State University, NC, Salam A Ibrahim

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Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources delves into plant-based nutrition and its transformative potential for human health and the environment. By addressing the detrimental effects of animal agriculture on well-being and ecological balance, the book advocates for a shift towards plant-based alternatives. It emphasizes the importance of sustainable diets for improving human health and nutrition while contributing to a more sustainable planet. The book explores new developments and challenges in plant-based alternatives. It covers the nutritional benefits, sensory appeal of underutilized fruits, vegetables, legumes, and strategies for developing clean-label alternatives to eggs, meat, cheese, and milk.

Addresses the nutritional value and health benefits of plant-based foods
Delivers remedies to address frequent sustainability issues along a plant-based food supply chain
Promotes extrusion, muscle fiber simulation, fermentation, and scaffolding to develop clean label, plant-based alternatives to meat and dairy proteins
Highlights underutilized fruits, vegetables, legumes, cereals, and novel trends in nutrition and sensory acceptance
Discusses sustainable and innovative strategies for the utilization of plant-based food waste

Produktinformation

Utgivningsdatum2025-09-17
Mått216 x 276 x 19 mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor306
FörlagElsevier Science
ISBN9780443316524

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Dr. Wani is currently working as DR. D.S. Kothari post-doctoral fellow in the department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science and Technology, Kashmir, J&K, India. He completed his Master’s Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. His areas of interest include extrusion technology, food formulation, and innovative food product development. Prof. Haroon Rashid Naik is the Director planning and monitoring at Sher-e-Kashmir University of Agricultural Science and Technology, Kashmir, J&K, India. He established the department of Food technology at IUST Awantipura and created the food tech programs in SKUAST. He has supervised more than 20 MSc. Students and 18 Ph.D students. His areas of interest include design and development of food processing machinery, new innovations in food processing and management of research activities. Dr. Salam A. Ibrahim is a Professor of Food Science in the Food and Nutritional Science Program at North Carolina Agricultural and Technical State University, USA. He has established a research program around dairy technology, yogurt starter cultures, probiotics, and bioconversion processes, in addition to food safety and the use of natural compounds to inhibit the growth of foodborne illnesses. His program is well-funded by the National Institute of Food and Agriculture-United States Department of Agriculture (NIFA-USDA), the Department of Homeland Security (DHS), and other funding agencies. In addition, the food microbiology laboratory has strong connections with the food industry and often receives funds to support students around fermentation and the production of stable and functional probiotics products.

1. Sustainable plant Foods2. Plant food productivity and supply3. New developments and sustainable challenges of plant-based foods4. Future based sustainable grain crops5. Utilization of underutilized fruits6. Utilization of underutilized Vegetables: Novel Trend in Nutritious and Healthy Food7. Utilization of underutilized legumes for delivering nutritional and health benefits8. Plant-based Dairy Alternatives: A World of Nutritious Options9. Utilization of Plant Food Waste: Sustainable Approaches and Innovations10. Utilization of edible plant oils for delivering nutritional and health benefits11. Environmental effects and future of plant-food production12. Designer foods from sustainable plant sources13. Alternative proteins from plant based foods14. Future Foods15. Ultra processed foods and sustainable plant diets16. Mycoprotein