Meat Analogs

Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs. It explores the severe demographic, ecological, and economic and sociological constraints and uncertainties that exist in the allocation of food production resources. Alternative solutions, in particular meat substitutes, aka, meat analogs or mock-meats are discussed, as are dietary patterns and the control of markets. Provides an overview on the subject Proposes an inventory of research perspectives Highlights the importance of the issues and identifies avenues of research

Produk Detail:

  • Author : Christophe Terrien
  • Publisher : Elsevier
  • Pages : 216 pages
  • ISBN : 0081023561
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKMeat Analogs

Meat Analogs

Meat Analogs
  • Author : Christophe Terrien
  • Publisher : Elsevier
  • Release : 16 November 2017
GET THIS BOOKMeat Analogs

Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs. It explores the severe demographic, ecological, and economic and sociological constraints and uncertainties that exist in the allocation of food production resources. Alternative solutions, in particular meat substitutes, aka, meat analogs or mock-meats are discussed, as are dietary patterns and the control of markets. Provides an overview on

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 22 November 2018
GET THIS BOOKEncyclopedia of Food Chemistry

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

Flavor of Foods and Beverages

Flavor of Foods and Beverages
  • Author : George Charalambous
  • Publisher : Elsevier
  • Release : 02 December 2012
GET THIS BOOKFlavor of Foods and Beverages

Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages. This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines

The Complete Technology Book on Flavours, Fragrances and Perfumes

The Complete Technology Book on Flavours, Fragrances and Perfumes
  • Author : NPCS Board of Consultants & Engineers
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release : 01 October 2007
GET THIS BOOKThe Complete Technology Book on Flavours, Fragrances and Perfumes

Many studies have been carried out on fragrances, flavors and perfumes worldwide. These products have important commercial value not only in India but in all over the world. Perhaps the most interesting results of the last few years in the fragrance and flavour fields are the many compounds described in this book. They may be used to engender or augment flavours in foodstuffs, chewing gums and medicinal products like mouthwash and toothpaste. The same compounds or closely related ones serve

Future Foods

Future Foods
  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release : 04 December 2021
GET THIS BOOKFuture Foods

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and

Intensification of Biobased Processes

Intensification of Biobased Processes
  • Author : Andrzej Górak,Andrzej Stankiewicz
  • Publisher : Royal Society of Chemistry
  • Release : 18 June 2018
GET THIS BOOKIntensification of Biobased Processes

In recent years bioprocessing has increased in popularity and importance, however, bioprocessing still poses various important techno-economic and environmental challenges, such as product yields, excessive energy consumption for separations in highly watery systems, batch operation or the downstream processing bottlenecks in the production of biopharmaceutical products. Many of those challenges can be addressed by application of different process intensification technologies discussed in the present book. The first book dedicated entirely to this area, Intensification of Biobased Processes provides a comprehensive

World Oilseeds

World Oilseeds
  • Author : D.K. Salunkhe,R.N. Adsule,J.K. Chavan,S.S. Kadam
  • Publisher : Springer Science & Business Media
  • Release : 29 February 1992
GET THIS BOOKWorld Oilseeds

This is a single-volume source of information on the world's oilseeds including major, minor, unexploited and non-edible oilseeds. The book discusses composition, processing technologies and utilization, including current developments, in the processing of oilseeds into oil, protein products and other by-products. The authors present tabular data on nutritional composition and oil characteristics and discuss technologies for removing anti-nutritional and toxic compounds. Oil extraction processes are discussed, and novel uses of major crops are presented.

New Protein Foods

New Protein Foods
  • Author : Aaron M. Altschul,Harold L. Wilcke
  • Publisher : Academic Press
  • Release : 17 September 2013
GET THIS BOOKNew Protein Foods

New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemistry and biology of seed storage proteins as well as the structure of soy proteins. The text also includes articles on the relationships of genetic engineering to conventional genetic technology and plant breeding, and the potentials for

Sensory-Directed Flavor Analysis

Sensory-Directed Flavor Analysis
  • Author : Ray Marsili
  • Publisher : CRC Press
  • Release : 11 September 2006
GET THIS BOOKSensory-Directed Flavor Analysis

Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extr

Handbook of Nutritional Supplements

Handbook of Nutritional Supplements
  • Author : Miloslav Rechcigl
  • Publisher : CRC Press
  • Release : 18 January 2018
GET THIS BOOKHandbook of Nutritional Supplements

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to food supplements for human use, is organized on the basis of raw materials utilized in their production, as well as on the basis of target groups for which they are intended.

Food Processing Operations and Scale-up

Food Processing Operations and Scale-up
  • Author : Kenneth J. Valentas,J. Peter Clark,Leon Levin
  • Publisher : CRC Press
  • Release : 12 August 2020
GET THIS BOOKFood Processing Operations and Scale-up

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,