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

Section 1: Meat analogs from different sources: Plant, algae, seaweeds, microorganisms, and other sources
1. Importance of Plant-based meat analogs, emerging trends, and business opportunities
2. Trends and sustainability challenges in the global production of meat analogs
3. Impact of Pulses in Meat analog products
4. Algal-based meat analogs: An Overview
5. Legumes-based meat analogs and its health benefits
6. Soy proteins based meat analogs
7. Development of vegetable proteins-based meat analogs
8. Wheat gluten-based meat analogs
9. Quinoa and amaranth proteins based meat analogs
10. Peanut-based meat analogs
11. Chia based meat analogs
12. Microbial-based meat analogs
13. Mushroom based meat analogs
14. Seaweed-based meat analogs
15. Hemp protein-based meat analogs
16. Plant-based texturized protein alternatives as meat extenders Section 2: Emerging technologies and processing meat analogs for commercialization
17. Production strategies and processing of meat analogs: A Global Perspective
18. Technologies in meat analogs processing
19. Emerging Production technologies for meat analogs
20. Production methodologies of meat analogs: An Overview
21. Development of sustainable 3D-printed meat analogs
22. Large scale production of textured soy-based meat analogs by couette cell technology
23. Manufacture of new meat analogs through various extrusion techniques
24. Commercialization plant-based meat alternatives
25. Functional ingredients and additives in plant-based meat analogs
26. Utilization of natural compounds in processed meat analogs
27. Fermented foods-based meat analogs
28. Enhance functional properties of meat analogs by various proteins
29. Meat alternatives: Life cycle assessment of meat substitutes
30. Plant-based tissue engineering scaffolds for meat analog production Section 3: Plant-based meat analogs on food, health benefits, diseases and environmental implications
31. Impact of plant-based meat analogs on human health and climate change
32. Role of lipid and protein oxidation in plant-based meat analogs on human health and wellness
33. Design of healthy and sustainable plant-based meat analogs
34. Current trends and prospects of meat analogs as future food
35. Health implications of plant-based meat analogs
36. Nutritional composition of plant based meat analogues
37. The benefits and barriers of plant-based analogs
38. Impact of plant-based meat analogs diet on various diseases
39. Formulation and nutrition composition of meat analog products
40. Plant protein-based meat analogs and its challenges
41. Plant-based meat substitutes in the Flexitarian population Section 4: Physico-chemical composition and sensory evaluation of plant-based meat analogs;
42. Chemical composition of plant-based meat analogs
43. Sensory evaluation of extrusion meat alternatives derived from algae
44. Soy protein and wheat gluten on physicochemical properties of meat analogs
45. Role of sensory evaluation in plant-based meat analogs
46. Physico-chemical and nutritional properties of meat-based analogs
47. Evaluation of texture methods for meat analogs vis a vis meat products
48. Packaging and shelf life studies of plant based meat analogs
49. Challenges in using natural colorants and flavorants in meat analogs Section 5: Regulatory, safety, and quality aspects of Plant-based meat analogs and products
50. Consumer perception on plant-based meat products in global aspects
51. Processing, quality, and safety of meat analog products
52. Plant-based meat substitutes and products for consumer acceptance
53. Regulatory aspects of plant-based meat analogs
54. Meat alternatives and their potential role in the future meat market
55. Evaluation of plant based alternatives using SWOT analyses
56. Culinary Science and Skill of Plant-based meat alternatives
57. Regulatory aspects of plant based ingredients in meat analogs in USA
58. Recipes of Plant-based meat alternatives