Plant Based Foods Ingredients Technology And Health Aspects

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Plant-Based Foods: Ingredients, Technology and Health Aspects

Author : Alev Yüksel Aydar
Publisher : Springer Nature
ISBN 13 : 3031274431
Total Pages : 188 pages
Book Rating : 4.0/5 (312 download)

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Book Synopsis Plant-Based Foods: Ingredients, Technology and Health Aspects by : Alev Yüksel Aydar

Download or read book Plant-Based Foods: Ingredients, Technology and Health Aspects written by Alev Yüksel Aydar and published by Springer Nature. This book was released on 2023-04-26 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.

Plant-Based Bioactive Compounds and Food Ingredients

Author : Junaid Ahmad Malik
Publisher : CRC Press
ISBN 13 : 100084515X
Total Pages : 406 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Plant-Based Bioactive Compounds and Food Ingredients by : Junaid Ahmad Malik

Download or read book Plant-Based Bioactive Compounds and Food Ingredients written by Junaid Ahmad Malik and published by CRC Press. This book was released on 2023-10-13 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.

Handbook of Plant-Based Meat Analogs

Author : Gokare A. Ravishankar
Publisher : Elsevier
ISBN 13 : 0443218471
Total Pages : 539 pages
Book Rating : 4.4/5 (432 download)

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Book Synopsis Handbook of Plant-Based Meat Analogs by : Gokare A. Ravishankar

Download or read book Handbook of Plant-Based Meat Analogs written by Gokare A. Ravishankar and published by Elsevier. This book was released on 2024-05-24 with total page 539 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs Includes methods and protocols for producing, storing, and evaluating meat analogs Covers meat analogs from plants, grains, nuts, microbes, and more Provides case studies to illustrate concepts and practices

Next-Generation Plant-based Foods

Author : David Julian McClements
Publisher : Springer Nature
ISBN 13 : 3030967646
Total Pages : 582 pages
Book Rating : 4.0/5 (39 download)

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Book Synopsis Next-Generation Plant-based Foods by : David Julian McClements

Download or read book Next-Generation Plant-based Foods written by David Julian McClements and published by Springer Nature. This book was released on 2022-05-07 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.

Novel Processing Methods for Plant-Based Health Foods

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000577708
Total Pages : 358 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Novel Processing Methods for Plant-Based Health Foods by : Megh R. Goyal

Download or read book Novel Processing Methods for Plant-Based Health Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2023-03-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.

Engineering Plant-Based Food Systems

Author : Sangeeta Prakash
Publisher : Academic Press
ISBN 13 : 0323885608
Total Pages : 354 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Engineering Plant-Based Food Systems by : Sangeeta Prakash

Download or read book Engineering Plant-Based Food Systems written by Sangeeta Prakash and published by Academic Press. This book was released on 2022-11-16 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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). Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.

Vegan Before 6

Author : Mark Bittman
Publisher : Sphere
ISBN 13 : 9780751579338
Total Pages : 0 pages
Book Rating : 4.5/5 (793 download)

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Book Synopsis Vegan Before 6 by : Mark Bittman

Download or read book Vegan Before 6 written by Mark Bittman and published by Sphere. This book was released on 2019-12-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every day we learn new benefits of the vegan diet, and discover how cutting meat and animal products out can still mean a world of delicious meals. Now Mark Bittman brings his expertise to vegan cooking, giving you an easy-to-follow diet plan plus 50 simple everyday recipes - exclusively vegan meals for breakfast and lunch, and as flexible as you need to be for dinner. Bittman outlines in six principles the reasons that a partially vegan diet can dramatically improve your health. When you eat lots of fruits and veggies while cutting back on meat and dairy, and cook as much as possible at home, you automatically find yourself eating more sensible portions and almost no junk food. You can live healthier, not just eat healthier, when you eat with eyes wide open. This is Bittman's flexible, ethical way of eating better and losing weight, using common sense in the kitchen. More and more people are finding out what it means to cut down their meat consumption; adopting Meatless Mondays and going 'flexitarian' are great options for those not ready to go full-vegan. This diet is an easy way to take meat out of your diet as much as you feel comfortable, with all the health benefits and none of the suffering. The best-selling author and popular New York Times columnist gives us his innovative and easy diet plan, complete with recipes - by eating vegan every day before 6:00pm, you can lose weight and dramatically improve your health.

Tea as a Food Ingredient

Author : Junfeng Yin
Publisher : CRC Press
ISBN 13 : 1000600556
Total Pages : 397 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Tea as a Food Ingredient by : Junfeng Yin

Download or read book Tea as a Food Ingredient written by Junfeng Yin and published by CRC Press. This book was released on 2022-07-29 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea, and the latter chapters focus on introducing tea products into foods, which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties, bioactive components, and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products, and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide.

Alternative Proteins

Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
ISBN 13 : 1000510743
Total Pages : 408 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Alternative Proteins by : Alaa El-Din A. Bekhit

Download or read book Alternative Proteins written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2022-01-20 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Plant-Based Functional Foods and Phytochemicals

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 100009023X
Total Pages : 348 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Plant-Based Functional Foods and Phytochemicals by : Megh R. Goyal

Download or read book Plant-Based Functional Foods and Phytochemicals written by Megh R. Goyal and published by CRC Press. This book was released on 2021-03-30 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities.

Reformulation as a Strategy for Developing Healthier Food Products

Author : Vassilios Raikos
Publisher : Springer Nature
ISBN 13 : 3030236218
Total Pages : 318 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Reformulation as a Strategy for Developing Healthier Food Products by : Vassilios Raikos

Download or read book Reformulation as a Strategy for Developing Healthier Food Products written by Vassilios Raikos and published by Springer Nature. This book was released on 2019-10-09 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

Functional Food Ingredients from Plants

Author :
Publisher : Academic Press
ISBN 13 : 0128165685
Total Pages : 465 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Functional Food Ingredients from Plants by :

Download or read book Functional Food Ingredients from Plants written by and published by Academic Press. This book was released on 2019-08-22 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Impossible(tm) the Cookbook

Author : Impossible Foods Inc
Publisher :
ISBN 13 : 9781797203041
Total Pages : 0 pages
Book Rating : 4.2/5 (3 download)

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Book Synopsis Impossible(tm) the Cookbook by : Impossible Foods Inc

Download or read book Impossible(tm) the Cookbook written by Impossible Foods Inc and published by . This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Title includes superscript TM indicating trademark.

Foods of Plant Origin

Author : Michael E. Netzel
Publisher : MDPI
ISBN 13 : 3039285661
Total Pages : 204 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Foods of Plant Origin by : Michael E. Netzel

Download or read book Foods of Plant Origin written by Michael E. Netzel and published by MDPI. This book was released on 2020-04-02 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

Alternative and Replacement Foods

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114983
Total Pages : 500 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Alternative and Replacement Foods by : Alexandru Mihai Grumezescu

Download or read book Alternative and Replacement Foods written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-03-17 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. Discusses how specialty food products improve diet and heath Summarizes advances in dietary supplements, probiotics and nutraceuticals Includes research advances on snacks, vegan diets, gluten-free foods and more Provides identification and research studies on anti-obesity foods Presents information on alternative protein sources

Bioactive Compounds from Multifarious Natural Foods for Human Health

Author : Hafiz Ansar Rasul Suleria
Publisher : CRC Press
ISBN 13 : 1000410110
Total Pages : 353 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Bioactive Compounds from Multifarious Natural Foods for Human Health by : Hafiz Ansar Rasul Suleria

Download or read book Bioactive Compounds from Multifarious Natural Foods for Human Health written by Hafiz Ansar Rasul Suleria and published by CRC Press. This book was released on 2022-08-01 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Divided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extra-nutritional constituents that typically occur in small quantities in foods. This section lays out the concepts of extraction of food-based bioactive molecules, along with both conventional and modernized extraction techniques. The book goes to present new research on health claims of bioactive compounds from medicinal plants, their importance, and health perspectives. Both sections cover the various pharmacological and therapeutic aspects of bioactive compounds, along with their methods of extraction, their phytochemistry, their pharmacological and biological activities, their medicinal properties, and their applications for disease management and prevention. This volume sheds new light on the potential of natural and plant-based foods for human health from different technological aspects, contributing to the ocean of knowledge on food science and technology.

On Eating Meat

Author : Matthew Evans
Publisher : Allen & Unwin
ISBN 13 : 1760871613
Total Pages : 344 pages
Book Rating : 4.7/5 (68 download)

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Book Synopsis On Eating Meat by : Matthew Evans

Download or read book On Eating Meat written by Matthew Evans and published by Allen & Unwin. This book was released on 2019-07-01 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer. 'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore.' Hugh Mackay 'Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices.' Richard Glover How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.