Vegan Food Products

Nyhet

Sources, Production Methods, Challenges and Improvement Strategies

Häftad, Engelska, 2026

Av Tuba Esatbeyoglu, Esra Capanoglu guven, Esra Capanoglu Guven

1 909 kr

Kommande

Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies serves as an authoritative resource that brings together the latest scientific insights on vegan foods. Spanning eleven chapters, the book provides an in-depth look at vegan alternatives to traditional animal-based products, including meat, fish, eggs, and dairy. It thoroughly examines a wide array of vegan protein sources, such as plant-based proteins, macro- and microalgae, as well as single-cell proteins. The text covers advanced production technologies-including extrusion, dry-fractionation, 3D printing, and in vitro methods-showcasing how innovation shapes the field of vegan food development.

The book also delves into health-related topics, featuring a dedicated chapter on fortification studies that address nutritional concerns. It also explores consumer perception, market trends, and the sensory and nutritional quality of vegan products, painting a comprehensive picture of the vegan food landscape. Edited by recognized global experts, this volume offers a balanced review of current research, highlighting both the opportunities and challenges facing vegan ingredients and foods today.

Covers vegan alternatives of different food groups including meat, fish, egg, and dairy
Presents vegan protein sources of plant-based and microbial origins
Explores health aspects of vegan foods, consumer perception, and legislation aspects
Discusses production methods and technology of vegan foods

Produktinformation

Utgivningsdatum2026-04-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor440
FörlagElsevier Science
ISBN9780443335501

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Tuba Esatbeyoglu, since 2023, Full Professor (W3) for Molecular Food Chemistry and Food Development, Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health. She published more than 150 international/national scientific papers and chapters and has authored/edited books. She is and has been a guest Editor of Journals special issues (e.g. Dietary change strategies for sustainable diets and their impact on human health, Vol. II), Editorial Board member of international Journals. She is a Member of the Scientific Advisory Board of the Research Circle of the Food Industry (FEI) for the term of office 2023-2025. Award of the Association for the Promotion of Food Chemistry in Braunschweig e.v. for outstanding academic achievements in the subject of food chemistry. Esra Çapanoğlu Güven, a full professor at the Department of Food Engineering, and leading international food chemist, is known for her expertise in processing and food matrix effects on the content and bioavailability of bioactives. She has also made important contributions to investigating methods to improve the bioavailability of bioactive compounds, as well as waste valorization. She has published three books, 30 chapters and more than 300 international/national scientific papers. She was selected as a Highly Cited Researcher in 2019, 2022, and 2023 by Clarivate, Web of Science Group. She has also been indicated as the top 2% of scientists of the main subfield discipline according to the list created by Stanford University for the last 4 years (2020-2023). She also received Georg Forster Prize from Alexander von Humboldt Foundation in July 2022. She has been selected as an Associate Member for the Turkish Academy of Sciences starting from 2023. She is an Assoc. Editor in ACS Omega and Editorial Advisory Board Member of Journal of Agricultural and Food Chemistry (JAFC), Food Frontiers, Journal of Berry Research, Turkish Journal of Agriculture and Forestry, and several others.

1. Veganism concept overview, definitions and descriptions2. Production methods and technology of vegan foods (extrusion, dry-fractionation method for enriching proteins, 3D printing, in vitro methods)3. Meat and Seafood alternatives (red meat, chicken, pork, seafood, etc.)4. Egg alternatives5. Dairy product alternatives (mil, cheese, yoghurt, kefir, etc.)6. Vegan protein sources: Plant-based proteins (Legumes, cereals, aquafaba, nuts, novel plant-based proteins i.e. Moringa)7. Vegan protein sources: Microbial proteins (single cells, macro- and microalgae)8. Vegan food fortification (vitamins, minerals, etc.) and Health aspects9.Vegan food market and Consumer Perception10. Strategies for the Improvement of Vegan Product Quality (Sensory and Nutritional Quality)