Plant-based foods : ingredients, technology and health aspects / Alev Yüksel Aydar, editor.

Intro
Preface
Acknowledgment
Contents
About the Editor
Contributors
Chapter 1: An Overview of Plant-Based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics
1.1 Classification of Plant-Based Food Alternatives (PBFAs)
1.2 Textural Properties of Plant-Based Food Alternatives (PBFAs)
1.2.1 Textural Properties of Plant-Based Meat Alternatives (PBMAs)
1.2.2 Textural Properties of Plant-Based Dairy Alternatives (PBDAs)
1.3 Sensory Profiles of Plant-Based Food Alternatives (PBFAs)

1.3.1 Sensory Profiles of Plant-Based Meat Alternatives (PBMAs)
1.3.2 Sensory Profiles of Plant-Based Dairy Alternatives (PBDAs)
1.4 Summary
References
Chapter 2: Production of Meat Analogs and Consumer Preferences
2.1 Extrusion Method
2.2 Ingredients
2.2.1 Protein
2.2.2 Lipids
2.2.3 Carbohydrate
2.2.4 Minerals, Vitamin, and Antinutrients
2.3 Consumer Preference
2.4 Summary
References
Chapter 3: Fortification of Plant-Based Food Analogs
3.1 Motivation of Consumers to Switch to a Plant-Based Diet
3.2 Pros and Cons of a Plant-Based Diet

3.3 Fortification of Plant-Based Substitutes
3.4 Plant-Based Dairy Analogs
3.5 Plant-Based Meat Analogs
3.6 Summary
References
Chapter 4: Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods
4.1 Plant-Based Milk
4.2 Fermentation and Plant-Based Products
4.3 Utilization of Fermentation for Improvement of Nutritional, Flavor and Textural Characteristics of Plant-Based Foods
4.3.1 Effects of Fermentation on Anti-Nutrient Compounds, Micronutrient Bioavailability and Bioactive Compounds
4.3.2 Effect of Fermentation on Plant-Based Proteins

4.3.3 Effect of Fermentation on Taste and Texture
4.4 Fermented Foods from Plant-Based Milk
4.5 Summary
References
Chapter 5: Plant-Based Food Printing at a Glance
5.1 Food Printing Technology
5.1.1 Extrusion
5.1.2 Laser Sintering
5.1.3 Inkjet
5.2 3D Printing Devices
5.2.1 3D Printing Technology
5.2.2 FDM Printers
5.2.2.1 Cartesian Printers
5.2.2.2 Delta Printers
5.2.2.3 Polar Printers
5.2.2.4 Robot Arm Printers
5.2.2.5 Essential Components of a 3D Printer
5.3 3D Printing Software
5.3.1 Marlin Firmware
5.3.2 Slicing Software

5.4 Food Printing Applications
5.4.1 Chocolate and Confectionary
5.4.2 Cereal Based Foods and Snacks
5.4.3 Meat Products and Meat Analog
5.4.4 Dairy Products and Dairy Analog
5.4.5 Low Calorie and Low Salt Food
5.4.6 Personalized and Special Food
5.5 4D, 5D and 6D Printing
5.6 Final Remarks and Future of Food Printing
5.7 Summary
References
Chapter 6: Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-Based Foods
6.1 Bioaccessibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds