Harsh B. Jadhav - Böcker
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2 produkter
2 produkter
1 446 kr
Kommande
Novel Approaches to Saturated Fat Replacement in Processed Foods covers strategies to reduce and replace saturated fat without altering the physicochemical, textural, and full-fat sensory attributes of a final product. Beginning by introducing novel replacement fats such as oleogles, designed lipids, and other plant-based fat mimics, the book demonstrate how these tailor-made oils and fats with improved physical and organoleptic properties can enhance the role of fats and oils in food and nutrition. The book highlights the value of healthier replacement fats in bakery, diary, meat, and frying applications while addressing the nutritional profile and health benefits. It concludes with safety aspects around the use of replacement fats, future trends and developments in the category, the impact ingredients high in saturated fats can have on the environment, and insights into the acceptance of plant-based fat alternatives.Addresses the nutritional profile of alternative fats, along with the benefits to health and diseaseIntroduces plant-based alternatives as healthier lipid molecules that mimic characteristics of saturated fatsDiscusses textural, physicochemical, and sensory attributes of alternative fats on processed foodsHighlights the positive effects of 100% replacement of saturated fats with plant-based alternatives in the context of vegetarian dietsAcknowledges the environmental and sustainable impact of different fat replacement strategies
Plant Powered Probiotics
Exploring Science and Health Behind Non-Dairy Fermented Beverages
Häftad, Engelska, 2026
1 489 kr
Kommande
Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation, including detailing microbial roles, health benefits, and quality control. The book compares health advantages to other sources while emphasizing gut health and the importance of pro-and prebiotics for a healthy microbiome. Precision fermentation, strain selection, and optimized production processes are addressed, along with the safety of agro-waste of some common plant-based ingredients. The book concludes with the next generation and emerging trends in non-dairy probiotic beverage formulations.As the demand for foods containing probiotics coupled with an increased desire for dairy alternatives has opened the door for the creation of functional non-dairy beverages that have proven track records for gut and immune health, this book highlights fermentation origins, processes, and novel plant-based ingredients while also exploring health effects and digestive benefits.Highlights probiotics from plant-based sources and benefits to digestive healthExplores origins, processes, and health benefits of fermentation for creating novel, non-dairy beveragesDetails microbial roles, health benefits, and safety considerationsDiscusses consumer acceptance and marketing potential of fermented non-dairy beveragesEvaluates sustainability and the environmental impact of plant-based fermentation