Nutritional Comparison of Plant-Based Meat Alternatives and Traditional Meats - Gautam, Noopur
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Examine the surge in plant-based meat alternatives and their influence on nutrition and sustainability. Analyze nutrient profiles, processing effects, ingredient roles, and consumer perceptions, revealing the health implications and environmental dimensions that are redefining modern dietary choices.

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Produktbeschreibung
Examine the surge in plant-based meat alternatives and their influence on nutrition and sustainability. Analyze nutrient profiles, processing effects, ingredient roles, and consumer perceptions, revealing the health implications and environmental dimensions that are redefining modern dietary choices.
Autorenporträt
Dr Noopur Gautam is having twenty three years of experience in food technology sector and presently working as Associate Professor in Institute of Food Technology, Bundelkhand University, Jhansi UP. She has done her graduation degree from Kurukshetra University, and post graduation degree from Guru Jambeshwar University, Hisar. Her doctorate is from Bundelkhand University in Food Science and Technology. Under her supervision many students are doing their PhDs. She has also worked in Multinational Companies for five years and is a trained auditor for HACCP and ISO 9000 with wide experience in Quality Management System. She is in the panel of expert referee in Elsevier with an outstanding contribution in reviewing research papers and articles. She has authored three books and number of research papers. There is a amalgam of research and application in her approach which reflects in her work.