Fortification of Plant-Based Food Analogs

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Fortification of Plant-Based Food Analogs

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Fortification of Plant-Based Food Analogs

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Plant-Based Foods: Ingredients, Technology and Health Aspects

ISBN

978-3-031-27442-8

Počet stran výsledku

38

Strana od-do

35-72

Počet stran knihy

180

Název nakladatele

Springer Cham

Místo vydání

Neuvedeno

Kód UT WoS kapitoly

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