Vegan Food Products
Sources, Production Methods, Challenges and Improvement Strategies
Herausgeber: Esatbeyoglu, Tuba; Guven, Esra Capanoglu
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Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies serves as an authoritative resource that brings together the latest scientific insights on vegan foods. Spanning eleven chapters, the book provides an in-depth look at vegan alternatives to traditional animal-based products, including meat, fish, eggs, and dairy. It thoroughly examines a wide array of vegan protein sources, such as plant-based proteins, macro- and microalgae, as well as single-cell proteins. The text covers advanced production technologies-including extrusion, dry-fractionation, 3D printing...
Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies serves as an authoritative resource that brings together the latest scientific insights on vegan foods. Spanning eleven chapters, the book provides an in-depth look at vegan alternatives to traditional animal-based products, including meat, fish, eggs, and dairy. It thoroughly examines a wide array of vegan protein sources, such as plant-based proteins, macro- and microalgae, as well as single-cell proteins. The text covers advanced production technologies-including extrusion, dry-fractionation, 3D printing, and in vitro methods-showcasing how innovation shapes the field of vegan food development. The book also delves into health-related topics, featuring a dedicated chapter on fortification studies that address nutritional concerns. It also explores consumer perception, market trends, and the sensory and nutritional quality of vegan products, painting a comprehensive picture of the vegan food landscape. Edited by recognized global experts, this volume offers a balanced review of current research, highlighting both the opportunities and challenges facing vegan ingredients and foods today.
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