rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Next-generation plant-based foods
    sub title: design, production, and properties
  name:
    name part: McClements, David Julian
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Grossmann, Lutz
    role:
      role term: author.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: sz
    date issued: 2022
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xvii, 573 pages) : illustrations (some color)
  abstract: The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
  table of contents: Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion.
  note: David Julian McClements, Lutz Grossmann.
  note: Includes bibliographical references and index.
  subject:
    topic: Plant products industry
  subject:
    topic: Vegetarian foods
  subject:
    topic: Produits végétaux
    topic: Industrie
  subject:
    topic: Aliments végétariens
  subject:
    topic: Plant products industry
  subject:
    topic: Vegetarian foods
  classification: TX391 .M33 2022
  classification: 664/.6
  related item:
    title info:
      title: Next-generation plant-based foods
    name:
      name part: McClements, David Julian.
    origin info:
      publisher: Cham, Switzerland : Springer, [2022]
    identifier: (OCoLC)1294284517
  identifier: 9783030967642
  identifier: 3030967646
  identifier: 9783030967635
  identifier: 3030967638
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: GW5XE
    record creation date: 220511
    record change date: 20240812172849.9
    record identifier: in00004829491
    language of cataloging:
      language term: eng