Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality - Softcover

Über die Autorinnen und Autoren

Gokare A. Ravishankar is an Adjunct Professor, and Vice-President in Research and Development in Life Science and Biotechnology Disciplines, Dayananda Sagar College of Engineering & Dayananda Sagar University, Bengaluru India. . He served as a Director Grade- Chief Scientist & Head of Plant Cell Biotechnology Department at Central Food Technological Research Institute, Mysore, India. He is a world-renowned scientist recognized as Fellow of a number of Science Academies including the Institute of Food Technologists (USA), International Academy of Food Science and Technology (Canada), National Academy of Sciences (India) and several more. He has authored over 370 publications, 50 patents and 7 books.

Ambati Ranga Rao is an Associate Professor and Senior Scientist in Biotechnology at Vignan’s Foundation for Science, Technology and Research University, Andhra Pradesh, India. He was a postdoctoral researcher at Arizona State University, USA; visiting senior research fellow at University of Malaya, Malaysia; and visiting assistant professor at Beijing Normal University-Hong Kong Baptist University United International College, China. His research interests are algal biotechnology, food science and technology, plant secondary metabolites, functional foods, nutraceuticals, and biological sciences. He has authored over 100 publications including research articles, reviews, edited books, and book chapters.

Reza Tahergorabi received his Ph.D. from West Virginia University and was a postdoctoral researcher at Oregon State University and Purdue University. He is currently an associate professor of food science in the Department of Family and Consumer Sciences at NC A&T State University, USA. His main research interests are food processing and packaging.

Anand Mohan is an Associate Professor in Food Science and Technology at University of Georgia, Athens, GA, USA. He is actively involved in research activities including new food product development, food ingredient technology, value-addition to food waste, physicochemical properties and characterization of food ingredients, muscle biochemistry and characterization of oxidized lipids and proteins, enzyme-catalyzed functions, quality and safety of meat and poultry products.

Von der hinteren Coverseite

Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, the book provides a comprehensive starting point for those seeking to explore sustainable meat alternative products.

To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts.

This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications.