Food Analogues: Emerging Methods and Challenges
portes grátis
Food Analogues: Emerging Methods and Challenges
GOEKSEL SARAC, Meryem; ASLAN TUERKER, Duygu; CAN, OEzlem Pelin
Springer International Publishing AG
01/2025
569
Dura
9783031698712
Pré-lançamento - envio 15 a 20 dias após a sua edição
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Meat 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.
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Plant-Based Meats;Edible Insects in Food Analogues;3D Food Printing;Egg and Dairy Subtitutes;Sensory Analysis of Food Analogues;Consumer Preferences for Food Analogues;Sensory Analysis
Meat 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.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
