Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available.
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Table of Contents
Section 1: A Gastronomic Food System1. Mindful Eating: Making Conscious Food Choices
2. Embracing Culinary Diversity: Celebrating Cultural Cuisines
3. Novel Agricultural Techniques
Section 2: Non-Traditional Solutions for Innovation
4. 3D Printed Food: The Intersection of Technology and Culinary Innovation
5. Alternative Thickeners and Stabilizers: Enhancing Texture without Traditional Ingredients
6. Flavor Enhancers: Exploring Non-Traditional Options for Taste Enhancement
7. Natural Colorants: Vibrant Hues from Alternative Sources
8. Preservatives and Antioxidants: Innovative Solutions for Shelf-Life Extension
Section 3: Enhancing Sensory Appeal
9. Novel Texturizers: Creative Approaches to Enhance Mouthfeel and Structure
10. Emulsifiers and Surfactants: Novel Approaches to Achieve Stability and Texture
11. Acidulants and pH Regulators: Unconventional Ingredients for Tartness and Balance
12. Unconventional Ingredients for Flavors and Textures
13. Algae and Seaweeds: Oceanic Treasures for Umami and Salinity
14. Earthy Delights for Complexity and Depth Palatability
Section 4: Meeting Dietary Needs
15. Alternative Sources of Fiber: Meeting Dietary Needs with Diverse Options
16. Non-Allergenic Alternatives: Catering to Food Allergies and Intolerances
17. Non-GMO and Organic Ingredients: Sourcing Sustainable and Clean Alternatives
18. Plant based alternative source for dairy products
19. Gluten free sources for baking industry
Section 5: Exploring Microbial Characteristics
20. Microbial Pigments: Vibrant Colors from Microorganism Sources
21. Microbial Fiber and Prebiotics: Nourishing the Gut Microbiome
22. Microbial Antioxidants: Natural Protection for Shelf-Life Extension
23. Microbes in Alternative Dairy: Cultured and Fermented Delights
24. Microbial Enzymes: Enabling Food Processing and Texture Modification
25. Microbial Fats and Oils: Innovative Lipids for Culinary Applications
26. Microbial and Natural Sweeteners: Exploring Low-Calorie Alternatives Beyond Sugar
27. Fungi and Fermentation: Unlocking New Flavors
28. The Future of Microbes as Alternative Sources: Advancements, Challenges, and Opportunities
Section 6: Ingredient Exploration for Enhanced Product Development and Packaging
29. Pseudo-cereals in gastronomy
30. Alternative sources of additive replacer for food industry
31. Functional and designer lipids in food industry
32. Plant metabolite as functional food ingredient
33. Edible Packaging: Sustainable Solutions for Food Packaging
34. Alternative Parts and Offcuts: Discovering Flavor in Overlooked Portions
35. Gastronomic Exploration: Recipes and Culinary Applications
36. Safety and Regulatory Frameworks for Unconventional Food Sources
37. Culinary Innovation: Navigating Challenges and Embracing Opportunities
Authors
Tanmay Sarkar Lecturer, Government of West Bengal, India.Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
Slim Smaoui University of Sfax, Tunisia.Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.
He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.
Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.
