Handbook of plant-based food and drinks design /

The 'Handbook of Plant-Based Food and Drinks Design' provides a comprehensive exploration of plant-based food design, focusing on functional ingredients sourced from plants such as proteins, bioactive peptides, and lipids. Edited by Fatma Boukid, Cristina M. Rosell, and Nicola Gasparre, th...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Boukid, Fatma, Rosell, Cristina M., Gasparre, Nicola
Format:	eBook
Language:	English
Published:	London : Academic Press, 2024.
Subjects:	Vegetarian foods. Aliments végétariens. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Handbook of Plant-Based Food and Drinks Design
Copyright Page
Contents
List of contributors
1 Plant sources for functional ingredients
1 Plant sources for functional ingredients-proteins
1.1 Introduction
1.2 An overview of the realm of plant proteins
1.2.1 Oilseed proteins
1.2.2 Legumes proteins
1.2.3 Cereals proteins
1.2.4 Minor cereal proteins
1.2.5 Nuts proteins
1.2.6 Pseudocereals proteins
1.2.7 Leafy greens and vegetables proteins
1.2.8 Other emerging plant proteins
1.3 Plant protein limitations
1.3.1 Amino acid profiles and protein quality
1.3.2 Allergenicity and intolerance
1.3.3 Antinutritional factors
1.3.4 Organoleptic properties
1.4 Conclusions and future perspectives
References
2 Plants as a valuable source of bioactive peptides
2.1 Classification of biopeptides
2.1.1 Angiotensin-converting enzyme inhibitory peptides
2.1.2 Chitin-binding peptides
2.1.3 Cyclic peptides
2.1.4 Defensins
2.1.5 Hevein peptides
2.1.6 Knottins
2.1.7 Orbitides
2.1.8 Opioid peptides
2.2 Properties of biopeptides
2.2.1 Antimicrobial activities
2.2.2 Antiviral activity
2.2.3 Antiinflammatory activities
2.2.4 Antihypertensive
2.2.5 Cholesterol-lowering
2.2.6 Antioxidant activity
2.2.7 Cytomodulatory and anticancer activity
2.2.8 Immunomodulatory
2.2.9 Antiobesity
2.2.10 Antidiabetic activities
2.3 Production of biopeptides
2.3.1 Enzymatic hydrolysis
2.3.2 Microbial fermentation
2.3.3 Chemical hydrolysis
2.3.4 Chemical synthesis
2.3.4.1 Solid-phase peptide synthesis
2.3.4.2 Liquid-phase synthesis
2.3.5 Other methods
2.4 Fractionation and enrichment of bioactive peptides
2.4.1 High-performance liquid chromatography
2.4.1.1 Size-exclusion chromatography
2.4.1.2 Ion-exchange chromatography.
2.4.1.3 Reversed-phase high-performance liquid chromatography
2.4.1.4 Strategy for the design of fractionation of peptides
2.4.2 Membrane separation techniques
2.4.2.1 Microfiltration
2.4.2.2 Ultrafiltration for recovery of bioactive peptides
2.4.2.3 Nanofiltration for recovery of bioactive peptides
2.4.2.4 Electrodialysis with porous membrane
2.4.3 Supercritical fluid extraction
2.4.4 Subcritical water extraction
2.4.5 Bipolar membrane electrodialysis
2.4.6 Electrophores
2.5 Application of plant-based biopeptides
2.5.1 Application in the food industry
2.5.1.1 Soy peptide
2.5.1.2 Sesame peptide
2.5.2 Application in the pharmaceutical industry
2.5.2.1 Antitumor biopeptides
2.5.2.2 Analgesic biopeptides
2.5.2.3 Glucagon-like peptide-1 agonists
2.5.2.4 Allium sativum L.
2.5.2.5 Chenopodium quinoa L.
2.5.3 Application in the cosmetic industry
2.5.3.1 Biological effect of biopeptide
2.5.3.2 Skin-related bioactive peptides
2.5.3.3 Application of biopeptides from broccoli stems in skin care
2.6 Conclusion
References
3 Bioactive compounds: uses of plant extracts in plant-based foods
3.1 Introduction
3.2 Extracts rich in bioactive compounds
3.3 Addition of bioactive compound-rich extracts to foods
3.4 Codigestion of a rich extract and foods
3.5 Effect of processing in food matrix production
3.6 Final considerations
References
4 An overview of lipids from plant sources
4.1 Introduction
4.2 Fatty acids and their nomenclature
4.3 Plant-based lipids
4.4 Changes in plant lipids during food processing
4.5 Applications of plant-based lipids and fats
4.6 Conclusion
References
5 Plant polysaccharides
5.1 Introduction
5.2 Sources and classification of plant polysaccharides
5.3 Structural aspects of common plant polysaccharides.
7.3.3 Benefits of enzymatic processing
7.4 Conclusion and future challenges
References
3 Plant-based food design to replace/mimic animal food
8 Plant-based meat alternatives: innovation through advanced processes and ingredients
8.1 Introduction
8.2 Types of plant-based meat alternatives
8.2.1 First-generation meat alternatives
8.2.2 Second-generation meat alternatives
8.2.2.1 Extruded products
8.2.2.2 Shear-structured products
8.2.2.3 3D-printed products
8.3 Manufacture of plant-based meat alternatives
8.3.1 Extrusion cooking
8.3.2 Shear structuring
8.3.3 Other techniques
8.4 Nutritional profile of plant-based meat alternatives
8.4.1 Proteins
8.4.2 Carbohydrates
8.4.3 Lipids
8.4.4 Other components
8.5 Market trends and consumer behavior
8.5.1 Global trends and consumer preferences
8.5.2 Challenges
8.6 Conclusion
References
9 Plant-based milk alternatives
9.1 Plant-based diets
9.2 Definition of plant-based milk alternatives, consumption habits, and the current trends in product development
9.3 Processing of plant-based drinks
9.4 Nutritional evaluation and sensory properties of plant-based drinks
9.4.1 Macronutrients of the plant-based drinks
9.4.1.1 Carbohydrates
9.4.1.2 Proteins
9.4.1.3 Fats
9.4.2 Micronutrients of the plant-based drinks
9.4.2.1 Vitamins
9.4.2.2 Minerals
9.4.3 Sensory properties
9.5 Health effects, allergens, and intolerances associated with the consumption of plant-based drinks
9.6 Sustainability impact of the consumption of plant-based drinks
9.7 Conclusion
References
10 Fermentation: an old and new tool for improved alternative proteins and plant-based foods
10.1 Introduction
10.2 Method and search criteria
10.3 Current challenges of plant-based food production.
10.4 Plant-based food fermentation
10.4.1 Traditional fermentation
10.4.2 Biomass fermentation
10.4.3 Precision fermentation
10.5 Regulatory framework and safety concerns
10.6 Conclusion
References
11 Plant-based seafoods: a sustainable and nutritious alternative
11.1 Introduction
11.2 Current market landscape of plant-based seafood
11.3 Main ingredients used in formulating plant-based seafood
11.3.1 Proteins
11.3.1.1 Plant proteins
11.3.1.2 Seaweeds
11.3.1.3 Microalgae
11.3.2 Lipids
11.3.3 Carbohydrates
11.3.4 Vitamins and minerals
11.3.5 Flavoring agents
11.3.6 Coloring agents
11.4 Nutritional quality of seafood alternatives
11.5 Processing
11.5.1 Extrusion
11.5.2 Shear cell technology
11.5.3 Electrospinning
11.5.4 3D and 4D printing
11.6 Conclusion
References
12 Scientific insights into the vegan egg: composition, characteristics, and practical applications
12.1 Importance of plant-based egg analogs
12.2 Overview of egg composition, structure, and features
12.3 Plant-based ingredients in egg analogs
12.4 Nutritional profile of plant-based egg analogs
12.5 Applications of plant-based egg analogs in food products
12.6 Challenges and opportunities for plant-based egg analogs
12.7 Market trends and future prospects
12.8 Conclusions
References
4 Innovation in plant-based food
13 New generation of cereal-based products
13.1 Introduction
13.2 Cereal-derived foodstuffs: history, sociocultural and technofunctional importance
13.3 Examples of resurging/new technologies in cereal and cereal-based products
13.3.1 Thermal treatment
13.3.2 Ultrasonic technique
13.3.3 Sourdough technology
13.3.4 3D printing technology
13.4 Innovative cereal-based products from alternative grains: manufacturing, nutrition, health.