Nutritional Comparison of Plant-based Meat Alternatives and Traditional Meats
Delve Publishing (Verlag)
978-1-77956-439-9 (ISBN)
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The rising popularity of plant-based meat alternatives has sparked debates about their nutritional benefits and environmental impacts. This book provides a comparative analysis of the nutrient profiles, health implications, and sustainability aspects of plant-based and traditional meats. Students will critically examine the role of processing, ingredient composition, and consumer perceptions in shaping dietary choices. The book offers evidence-based insights into the evolving food landscape, making it a valuable resource for researchers and professionals in nutrition and food science.
Dr Noopur Gautam is having twenty three years of experience in food technology sector and presently working as Associate Professor in Institute of Food Technology, Bundelkhand University, Jhansi UP. She has done her graduation degree from Kurukshetra University, and post graduation degree from Guru Jambeshwar University, Hisar. Her doctorate is from Bundelkhand University in Food Science and Technology. Under her supervision many students are doing their PhDs. She has also worked in Multinational Companies for five years and is a trained auditor for HACCP and ISO 9000 with wide experience in Quality Management System. She is in the panel of expert referee in Elsevier with an outstanding contribution in reviewing research papers and articles. She has authored three books and number of research papers. There is a amalgam of research and application in her approach which reflects in her work.
Chapter 1 Introduction to Plant-Based Meat Alternatives
Chapter 2 Nutritional Composition of Traditional Meats
Chapter 3 Nutritional Composition of Plant-Based Meat Alternatives
Chapter 4 Protein Quality and Digestibility
Chapter 5 Fat Content and Composition
Chapter 6 Vitamins and Minerals
Chapter 7 Safety and Nutritional Risks with Plant-Based Meat Alternatives
Chapter 8 Environmental and Ethical Considerations
Chapter 9 Accelerate Consumer Adoption of Plant-Based Meat
Chapter 10 Practical Applications and Dietary Recommendations
Chapter 11 Current Research and Innovations
| Erscheinungsdatum | 04.03.2025 |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-77956-439-2 / 1779564392 |
| ISBN-13 | 978-1-77956-439-9 / 9781779564399 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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