Fortification of Plant-Based Food Analogs

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A94795" target="_blank" >RIV/60460709:41210/23:94795 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/chapter/10.1007/978-3-031-27443-5_3" target="_blank" >https://link.springer.com/chapter/10.1007/978-3-031-27443-5_3</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/978-3-031-27443-5_3" target="_blank" >10.1007/978-3-031-27443-5_3</a>

Result language
angličtina
Original language name
Fortification of Plant-Based Food Analogs
Original language description
Plant-based food analogs are becoming more common for numerous reasons. However, agricultural practices have raised environmental concerns, forcing planet-friendly food choices to nourish growing populations. Plant-based foods are believed to be healthy and nutrient-rich, however, their compositions substantially vary from meat, seafood, and dairy products. Plant-based foods are rich in phenolics, flavonoids, and other bioactives that improve health, while animal-based foods provide high protein with balanced amino acid distributions and a range of minerals and vitamins. Analog foods should fulfill the nutritional needs of customers who mostly consume these products. This can be accomplished via direct inclusion of target compounds, bio-enrichment via fermentation, or incorporation of various botanicals or fruits into formulations. On the other hand, the bioavailability of these macro- and micronutrients should be examined to assure comparable nutrition. Therefore, comprehensive fortification strategies must be developed with multiple parameters in mind in order to effectively meet the dietary requirements of individuals who consume plant-based foods for daily nutrition. This chapter discussed the pros and cons of a plant-based diet and well-known strategies used for fortification of plant-based foods.
Czech name
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Czech description
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Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name
Plant-Based Foods: Ingredients, Technology and Health Aspects
ISBN
978-3-031-27442-8
Number of pages of the result
38
Pages from-to
35-72
Number of pages of the book
180
Publisher name
Springer Cham
Place of publication
Neuvedeno
UT code for WoS chapter
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