|
|
|
|
| LEADER |
00000cam a2200000 i 4500 |
| 001 |
on1315754322 |
| 003 |
OCoLC |
| 005 |
20241006213017.0 |
| 006 |
m o d |
| 007 |
cr un|---aucuu |
| 008 |
220511s2022 sz a ob 001 0 eng d |
| 040 |
|
|
|a GW5XE
|b eng
|e rda
|e pn
|c GW5XE
|d YDX
|d EBLCP
|d N$T
|d OCLCF
|d UKAHL
|d OCLCQ
|d VTU
|d OCLCO
|d OCLCQ
|
| 019 |
|
|
|a 1314892458
|a 1315537477
|a 1315652153
|
| 020 |
|
|
|a 9783030967642
|q (electronic bk.)
|
| 020 |
|
|
|a 3030967646
|q (electronic bk.)
|
| 020 |
|
|
|z 9783030967635
|q (print)
|
| 020 |
|
|
|z 3030967638
|
| 024 |
7 |
|
|a 10.1007/978-3-030-96764-2
|2 doi
|
| 035 |
|
|
|a (OCoLC)1315754322
|z (OCoLC)1314892458
|z (OCoLC)1315537477
|z (OCoLC)1315652153
|
| 050 |
|
4 |
|a TX391
|b .M33 2022
|
| 072 |
|
7 |
|a TDCT
|2 bicssc
|
| 072 |
|
7 |
|a TEC012000
|2 bisacsh
|
| 072 |
|
7 |
|a TDCT
|2 thema
|
| 049 |
|
|
|a HCDD
|
| 100 |
1 |
|
|a McClements, David Julian,
|e author.
|
| 245 |
1 |
0 |
|a Next-generation plant-based foods :
|b design, production, and properties /
|c David Julian McClements, Lutz Grossmann.
|
| 264 |
|
1 |
|a Cham, Switzerland :
|b Springer,
|c 2022.
|
| 300 |
|
|
|a 1 online resource (xvii, 573 pages) :
|b illustrations (some color)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 505 |
0 |
|
|a 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.
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 520 |
|
|
|a 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.
|
| 588 |
0 |
|
|a Online resource; title from PDF title page (SpringerLink, viewed May 11, 2022).
|
| 650 |
|
0 |
|a Plant products industry.
|
| 650 |
|
0 |
|a Vegetarian foods.
|
| 650 |
|
7 |
|a Plant products industry
|2 fast
|
| 650 |
|
7 |
|a Vegetarian foods
|2 fast
|
| 700 |
1 |
|
|a Grossmann, Lutz,
|e author.
|
| 776 |
0 |
8 |
|i Print version:
|a McClements, David Julian.
|d Cham, Switzerland : Springer, [2022]
|t Next-generation plant-based foods.
|z 3030967638
|z 9783030967635
|w (OCoLC)1294284517
|
| 856 |
4 |
0 |
|u https://holycross.idm.oclc.org/login?auth=cas&url=https://link.springer.com/10.1007/978-3-030-96764-2
|y Click for online access
|
| 903 |
|
|
|a SPRING-BIOMED2022
|
| 994 |
|
|
|a 92
|b HCD
|