Intro -- Acknowledgments -- Contents -- About the Authors -- Chapter 1: The Rise of Plant-Based Foods -- 1.1 Introduction -- 1.2 Environmental and Sustainability Reasons for Consuming Plant-Based Foods -- 1.2.1 The Inefficiency of Animals as Foods -- 1.2.2 Impact of Animal Foods on the Environment -- 1.2.3 Improving the Efficiency of Food Production -- 1.2.4 Establishment of Planetary Boundaries -- 1.2.5 Ensuring Biodiversity -- 1.3 Ethical Reasons for Consuming Plant-Based Foods -- 1.4 Health Reasons for Consuming Plant-Based Foods -- 1.5 The Importance of Taste -- 1.6 Opportunities for the Food Industry -- 1.7 Other Sources of Alternative Proteins -- 1.8 Conclusions -- References -- Chapter 2: Properties and Functionality of Plant-Based Ingredients -- 2.1 Introduction -- 2.2 Proteins -- 2.2.1 Protein Structure -- 2.2.2 Protein Extraction and Refinement -- 2.2.3 Protein Ingredients -- 2.2.4 Protein Characterization -- 2.3 Carbohydrates -- 2.3.1 Carbohydrate Structure -- 2.3.2 Carbohydrate Isolation -- 2.3.3 Carbohydrate Ingredient Properties -- 2.3.4 Carbohydrate Characterization -- 2.4 Lipids -- 2.4.1 Lipid Structure -- 2.4.2 Lipid Isolation -- 2.4.3 Lipid Ingredients -- 2.4.4 Lipid Characterization -- 2.5 Other Additives -- 2.5.1 Salts -- 2.5.2 Colors and Flavors -- 2.5.3 pH Controllers -- 2.5.4 Crosslinking Agents -- 2.5.5 Preservatives -- 2.5.6 Micronutrients and Nutraceuticals -- 2.6 Ingredient Functionality -- 2.6.1 Solubility -- 2.6.2 Molecular Binding Interactions -- 2.6.3 Fluid-Holding Capacity -- 2.6.4 Thickening -- 2.6.5 Gelling -- 2.6.6 Binders and Extenders -- 2.6.7 Emulsification -- 2.6.8 Foaming -- 2.6.9 Melting and Crystallization -- 2.6.10 Nutrition -- 2.6.11 Gastrointestinal Fate -- 2.6.12 Miscellaneous Functions -- 2.7 Ingredient Utilization -- 2.8 Minimally-Processed Ingredients -- 2.9 Conclusions and Future Directions.

References -- Chapter 3: Processes and Equipment to Create Plant-Based Foods -- 3.1 Introduction -- 3.2 Molecular Approaches to Structuring Plant-Based Ingredients -- 3.2.1 Biopolymer Phase Separation -- 3.2.1.1 Segregative Phase Separation -- 3.2.1.2 Associative Phase Separation -- 3.2.2 Gelation -- 3.2.3 Phase Transitions -- 3.3 Advanced Particle Technologies -- 3.3.1 Types of Advanced Particles -- 3.3.1.1 Emulsions -- 3.3.1.2 Solid Fat Particles -- 3.3.1.3 Liposomes -- 3.3.1.4 Biopolymer Particles -- 3.3.1.5 Biopolymer Microgels -- 3.3.2 Applications of Advanced Particle Technologies -- 3.3.2.1 Water Dispersibility -- 3.3.2.2 Chemical Stability -- 3.3.2.3 Controlled Release -- 3.3.2.4 Flavor Masking -- 3.3.2.5 Control of Macronutrient Digestion -- 3.3.2.6 Texture Modification -- 3.3.2.7 Modification of Optical Properties -- 3.3.2.8 Macronutrient Replacement -- 3.4 Mechanical Processing Methods -- 3.4.1 Size Reduction -- 3.4.1.1 Milling -- 3.4.1.2 Grinding -- 3.4.1.3 Homogenization -- 3.4.2 Separation and Fractionation Methods -- 3.4.2.1 Decanter Centrifuge -- 3.4.2.2 Hydrocyclones -- 3.4.2.3 Filtration -- 3.5 Structure Formation Methods -- 3.5.1 Extrusion -- 3.5.2 Shear Cell -- 3.5.3 Additive Manufacturing -- 3.6 Thermal Processing Methods -- 3.6.1 Blanching -- 3.6.2 Inactivation of Antinutrients -- 3.6.3 Pasteurization and Ultra-High Temperature (UHT) Treatments -- 3.7 Fermentation Methods -- 3.7.1 Enzymatic Fermentation -- 3.7.2 Microbial Fermentation -- 3.8 Process Design Examples: Soy, Oat, and Nut Milk -- 3.9 Conclusions and Future Directions -- References -- Chapter 4: Physicochemical and Sensory Properties of Plant-Based Foods -- 4.1 Introduction -- 4.2 Appearance -- 4.2.1 Factors Affecting Appearance -- 4.2.1.1 Spatial Uniformity -- 4.2.1.2 Transmission and Reflection -- 4.2.1.3 Surface Gloss -- 4.2.1.4 Selective Absorption.

4.2.1.5 Scattering -- 4.2.2 Modeling and Prediction of Appearance -- 4.2.2.1 Calculation of Scattering Characteristics of Particles -- 4.2.2.2 Determination of Absorption Spectra of Chromophores -- 4.2.2.3 Calculation of Spectral Reflectance of Colloidal Dispersion -- 4.2.2.4 Calculation of Tristimulus Color Coordinates from Reflectance Spectra -- 4.2.3 Major Factors Impacting the Appearance of Plant-Based Foods -- 4.2.3.1 Chromophore Type and Concentration -- 4.2.3.2 Particle Size and Concentration -- 4.2.3.3 Refractive Index Contrast -- 4.2.4 Measurement of the Appearance of Plant-Based Foods -- 4.2.5 Color Attributes of Plant-Based Foods -- 4.3 Texture -- 4.3.1 Fluids -- 4.3.1.1 Definition and Description of Shear Viscosity -- 4.3.1.2 Major Factors Impacting Viscosity -- 4.3.1.3 Rheological Characterization of Fluids -- 4.3.2 Solids -- 4.3.2.1 Ideal Solids -- 4.3.2.2 Non-ideal Solids -- 4.3.2.3 Rheological Characterization of Solids -- 4.3.3 Practical Considerations -- 4.4 Stability -- 4.4.1 Gravitational Separation -- 4.4.2 Particle Aggregation -- 4.4.3 Phase Separation -- 4.4.4 Chemical Degradation -- 4.4.5 Microbial Contamination -- 4.4.6 Quantification of Stability -- 4.5 Fluid Holding and Cookability Properties -- 4.6 Partitioning, Retention and Release Properties -- 4.6.1 Partitioning Phenomena -- 4.6.1.1 Equilibrium Partitioning Coefficients -- 4.6.1.2 Partitioning of Substances in Multiphase Systems -- 4.6.1.3 Partitioning of Flavors into the Headspace -- 4.6.2 Retention and Release Processes -- 4.7 Oral Processing and Sensory Attributes -- 4.7.1 Oral Processing -- 4.7.2 Sensory Evaluation -- 4.8 Conclusions -- References -- Chapter 5: Nutritional and Health Aspects -- 5.1 Introduction -- 5.2 Macronutrients -- 5.2.1 Proteins -- 5.2.1.1 Introduction -- 5.2.1.2 Amino Acid Profiles -- 5.2.1.3 Digestibility -- 5.2.1.4 Protein Quality.

5.2.1.5 Bioactivity -- 5.2.1.6 Allergenicity -- 5.2.2 Lipids -- 5.2.2.1 Introduction -- 5.2.2.2 Saturated Fatty Acids -- 5.2.2.3 Unsaturated Fatty Acids -- 5.2.2.4 Cholesterol -- 5.2.3 Carbohydrates -- 5.2.3.1 Introduction -- 5.2.3.2 Starches -- 5.2.3.3 Sugars and Oligosaccharides -- 5.2.3.4 Dietary Fibers -- 5.3 Micronutrients -- 5.3.1 Vitamins -- 5.3.1.1 Vitamin B12 -- 5.3.1.2 Vitamin D -- 5.3.2 Minerals -- 5.3.2.1 Iron -- 5.3.2.2 Zinc -- 5.3.2.3 Calcium -- 5.4 Nutraceuticals -- 5.5 Gastrointestinal Fate: Digestibility, Bioavailability, and Fermentability -- 5.6 Impact of Diet on the Gut Microbiome -- 5.7 Nutritional Studies Comparing Plant- and Animal-Based Diets -- 5.8 Evolution, Genetics and Meat Consumption -- 5.9 The Agricultural Revolution and Meat Consumption -- 5.10 Improving Healthiness of Plant-Based Foods -- 5.10.1 Fortification -- 5.10.2 Reformulation: Reduced Fat, Salt, Sugar, and Digestibility -- 5.10.3 Agricultural and Processing Approaches -- 5.11 Microbiological and Chemical Toxins -- 5.12 Conclusions -- References -- Chapter 6: Meat and Fish Alternatives -- 6.1 Introduction -- 6.2 Properties of Meat and Fish -- 6.2.1 Muscle Structure and Composition -- 6.2.2 Appearance -- 6.2.3 Textural Attributes -- 6.2.4 Cooking Loss and Heat-induced Changes -- 6.2.5 Flavor Profile and Oral Processing -- 6.3 Ingredients for Formulating Plant-based Meat Analogs -- 6.3.1 Plant Proteins -- 6.3.2 Lipids -- 6.3.3 Binders -- 6.3.4 Coloring Agents -- 6.3.5 Flavoring Agents -- 6.4 Processing Methods -- 6.4.1 Protein Texturization -- 6.4.2 Plant-based Meat Preparations -- 6.4.3 Plant-based Meat Products -- 6.5 Key Properties -- 6.5.1 Color -- 6.5.2 Texture -- 6.5.3 Fluid Holding -- 6.5.4 Flavor -- 6.5.5 Nutritional Value -- 6.5.6 Environmental Sustainability -- 6.6 Future Directions -- References -- Chapter 7: Eggs and Egg Products -- 7.1 Introduction.

7.2 Properties of Hen's Eggs -- 7.2.1 Composition and Structure -- 7.2.2 Processing -- 7.2.3 Physicochemical Properties -- 7.2.3.1 Appearance -- 7.2.3.2 Rheology -- 7.2.3.3 Stability -- 7.2.4 Functional Properties -- 7.2.4.1 Thickening, Gelling, and Binding -- 7.2.4.2 Emulsifying and Foaming -- 7.2.5 Flavor -- 7.3 Plant-Based Egg Analogs -- 7.3.1 Composition and Structure -- 7.3.2 Processing -- 7.3.3 Physicochemical Properties -- 7.3.3.1 Appearance -- 7.3.3.2 Rheology -- 7.3.3.3 Stability -- 7.3.4 Functional Properties -- 7.3.4.1 Thickening, Gelling, and Binding -- 7.3.4.2 Emulsifying and Foaming -- 7.3.5 Characterization of Egg Analogs -- 7.3.6 Commercial Egg Analogs -- 7.4 Comparative Nutrition, Sustainability, and Ethics of Eggs and Egg Analogs -- 7.5 Egg Products -- 7.5.1 Emulsified Products: Mayonnaise and Salad Dressings -- 7.5.1.1 Composition and Structure -- 7.5.1.2 Physicochemical Properties -- 7.5.1.3 Flavor Profile and Sensory Properties -- 7.5.1.4 Commercial Products -- 7.5.2 Thickened and Gelled Products: Custards, Flans, and Quiches -- 7.5.3 Foamed Products: Meringues, Mousses, and Soufflé -- 7.5.4 Baked Products: Cakes, Cookies, and Pastries -- 7.5.5 Advantages of Egg Analogs to Food Manufacturer -- 7.6 Conclusions and Future Directions -- References -- Chapter 8: Plant-Based Milk and Cream Analogs -- 8.1 Introduction -- 8.2 Attributes of Cow's Milk -- 8.2.1 Composition and Microstructure -- 8.2.2 Processing -- 8.2.3 Physicochemical and Sensory Properties -- 8.2.4 Functional Versatility -- 8.2.5 Nutritional Profile -- 8.3 Production of Plant-Based Milk Analogs -- 8.3.1 Plant Tissue Disruption Approaches -- 8.3.2 Emulsification Approaches -- 8.3.2.1 Ingredients -- 8.3.2.2 Processing Operations -- 8.4 Physicochemical Attributes -- 8.4.1 Appearance -- 8.4.1.1 Physical Basis of Appearance -- 8.4.1.2 Measurement of Appearance.

8.4.1.3 Comparison to Cow's Milk.