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Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds).

Food supply. --- Natural foods. --- Veganism. --- Vegetarianism --- Food, Natural --- Health foods --- Natural food --- Organic food --- Organic foods --- Organically grown foods --- Whole foods --- Wholefood --- Food --- Food control --- Produce trade --- Agriculture --- Food security --- Single cell proteins --- Aliments --- Aliments naturals. --- Veganisme. --- Abastament --- Vegetarianisme --- Aliments biològics --- Aliments saludables --- Productes naturals --- Abastament d'aliments --- Abastaments --- Recursos alimentaris --- Subministrament d'aliments --- Agricultura --- Productes agrícoles --- Racionament del consum --- Seguretat alimentària --- Subministrament --- Indústria i comerç --- Comerç --- Diet, Plant-Based --- Diet, Vegetarian

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This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Organic chemistry --- Nutritionary hygiene. Diet --- Food science and technology --- organische chemie --- voedingstechnologie