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• W4309376598 abstract "There is a continued increase in the global population, which has resulted in a concomitant increase in the demand for nutritious foods such as foods that are high in protein for human consumption. Animal-based proteins have been used in the food industry due to their functional properties such as gelation, foaming, and emulsification. Animal-based proteins however contribute to an increased carbon footprint and the resultant impact on the environment. In view of sustainability, there has been a gradual move from the consumption of animal-based foods to plant-based foods. Plant-based foods are associated with a myriad of health and nutritional benefits that include a reduction in obesity and several cancers in addition to the reduction in the risk for cardiovascular diseases. Some of these beneficial effects of plant-based foods are attributed to the presence of phytochemicals and phytonutrients in these foods. Plant-based foods can however contain several antinutritional factors that can impair the absorption of the health-promoting phytonutrients that are present in these foods. A number of factors such as attitudes and sensory perception do influence consumers' attitudes toward plant-based foods. This book chapter discusses the general consumer expectations, sensory perception, and attitude toward plant-based foods. The general health and nutrition of plant-based foods and ingredients are discussed, the antinutritional aspect of plant-based foods elucidated, and the impact of antinutrients on human health outlined." @default.
• W4309376598 created "2022-11-26" @default.
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• W4309376598 date "2023-01-01" @default.
• W4309376598 modified "2023-10-17" @default.
• W4309376598 title "General health benefits and sensory perception of plant-based foods" @default.
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• W4309376598 doi "https://doi.org/10.1016/b978-0-323-89842-3.00017-8" @default.
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