Handbook of Plant-Based Meat Analogs

<p>Section-I Meat analogs from different sources: Plant, microalgae, seaweeds, microorganisms and other sources<br>Chapter 1 The potential of Mexican Plant Based Ingredients in Meat Analogues Formulation: Opportunities and Gaps in Reformulated Mexican Dishes<br>Chapter 2 Processing of plant proteins in the development of plant-based meat analogs<br>Chapter 3 Soybean and pea proteins as functional and nutritional ingredients of plant-based meat analogs.<br>Chapter 4 Pea as a key ingredient in plant based meat analogues: a comprehensive treatise<br>Chapter 5 Mycoproteins for use in meat analogs: A scientific description and potential utilities<br>Chapter 6 Fungi based meat analogues<br>Chapter 7 Suitability of microalgae based meat analogues: an overview<br>Chapter 8 Seaweed protein-based meat analogs: Current trends and future prospects<br>Chapter 9 Plant based fermented foods and microbial ingredients in meat analogs<br>Chapter 10 Utilization of fruits and vegetable processing wastes for meat analog- products<br>Chapter 11 Health implications of plant-based meat analogs;<br>Section-II Emerging technologies for the production of meat analogs for commercialization <br>Chapter 12 Application of sustainable processes for treatment of ingredients for meat analogs<br>Chapter 13 Meat analogs: Some insights into the production techniques and their applications<br>Chapter 14 3D printing of plant-based meat analogs for designer products as sustainable future food<br>Section-III Physico-chemical composition and sensory evaluation<br>Chapter 15 Flavor challenges in designing plant-based meat analogs: An overview<br>Chapter 16 The textural and sensorial properties of plant-based meat<br>Chapter 17 Functional properties of meat analog products consisting of plant-derived proteins<br>Section-IV: Regulatory, safety, quality and consumer acceptance<br>Chapter 18 Packaging and shelf life studies of plant-based meat analogs<br>Chapter 19 Culinary Science and Skills of Plant-based meat alternatives:<br>Chapter 20 Flexitarian foods: Do plant-based meat analogues facilitate flexitarian diets?<br>Chapter 21 Plant ingredients in meat analogs addressing religious requirements<br>Chapter 22 Facilitating flexitarian approaches with plant-based meat analogs aligning with the UN Sustainable Development Goals (SDGs)<br>Chapter 23 Projected future trends of plant-based meat analogs</p>