Alternative and Replacement Foods, Volume 17, a volume in the
Handbook of Food Bioengineering series, presents the most
up-to-date research on synthetic and replacement food components
for scientists and researchers. The book helps them understand the
significant impact of these foods on the length and quality of life
of consumers. It presents a solid resource that brings together
multidisciplinary research and its relationship to various
disciplines. Readers will find a broad range of potential outcomes
discussed, such as food safety, human and animal health benefits,
and the development of new and novel foods through the
bio-fortification of nutrients in foods.
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