Nutrition, Dietetics & Health

Vegan Gastronomy and Sustainable Health
Physiological Relationships and Nutritional Benefits

Editors: Megh R. Goyal, PhD, PE
Arijit Nath, PhD
Arup Kumar Mitra, PhD
Mukesh Singh, PhD

Vegan Gastronomy and Sustainable Health

In Production
Pub Date: Forthcoming September 2025
Hardback Price: $240 US | £180 UK
Hard ISBN: 9781998511884
Pages: Est. 434pp w/index
Binding Type: Hardback / ebook
Notes: 41 color and 3 b/w illustrations

Veganism has become a worldwide movement, transforming the food industry by reshaping the mainstream gastronomic culture. In the light of this current scenario, this new book, Vegan Gastronomy and Sustainable Health: Physiological Relationships and Nutritional Benefits, discusses the different aspects of this movement, providing a comprehensive idea about what veganism is, the impact of major food items on a vegan diet, and lastly the sustainable health benefits of vegan diets.

The book has been divided into five parts. The volume first expands on the definition of veganism, the phylogenetic history of a vegan diet, and its integration in human health. It goes on to discusses the impact of legumes in a vegan diet as a means of alternative protein source for animals. Chapters also the explore the “superfood” mushroom and its pivotal role in a vegan diet. The impact of veganism on sustainable health benefit, both as a part of a regular diet and as a recovery diet from critical ailments like COVID, cancer, etc., is discussed. The last part of the book discusses the critical role of different prebiotics and probiotics, nutraceuticals, and phyto-metabolites in a vegan diet while highlighting the dynamics of gut microbiome in a vegan diet.

This book will be an academically enriching and versatile experience for the global vegan community, professionals, students, researchers and industry experts of nutrition, food technology and home sciences, along with nursing and dietary professionals. Providing a plethora of information, it will help readers gain an in-depth knowledge of veganism and its sustainable health benefits. The volume will serve a pivotal reference for scientists, professors, researchers, growers, students, traders, and industry experts from the food industry, agriculture sectors, health and wellness industry, and academic sectors.

CONTENTS:
Preface

PART I: VEGANISM
1. Veganism in Different Human Races

Aratrika Samajdar, Moubani Dutta, Saptamita Biswas, Samriddhi Golder, and Krittika Saha

2. Phylogenetic History of Vegan Homo sapiens to Omnivores
Sanjana Ghosh, Soumyadip Biswas, Stootee Baruah, Shreenanda De, Arup Kumar Mitra, Sudeshna Shyam Choudhury, and Ayan Chandra

3. Veganism and Integral Health
Ayush Bhattacharya, Swayambhik Mukherjee, and Surya Sarathi Das

PART II: LEGUMES IN VEGAN DIETS
4. Legumes: A Sustainable Source of Protein for Human Diets in Asian Countries

Srijita Paul, Archit Bhattacharya, Meenakshi Mukhopadhyay, and Arup Kumar Mitra

5. Legumes as an Alternative to Animal-Based Protein
Moumita Maity, Arpita Tripathy Panda, and Ranjay Kumar Thakur

6. Consideration of Leguminous Proteins: From the Traditional to the Unusual
Lívia Hajas, Réka Juhász, and Csilla Benedek

PART III: EDIBLE MUSHROOMS AND HEALTH BENEFITS
7. Role of Mushroom in Diet Toward Healthy Life

Rishav Kundu, Debjeet Chakraborty, Oushnik Sengupta, Subhrodeep Paul, Pratyasha Majumder, Bikram Dhara, and Arup Kumar Mitra

8. Edible Mushrooms: An Alternative Source of Nutritious Food and Their Health Benefits
Ranjay Kumar Thakur, Ankita Das, and Garima Soni

9. Indigenous Mushroom Varieties and Their Nutritional Value in Rural West Bengal, India
Atreyee Banerjee, Shewantika Das, Sudeshna Shyam Choudhury, and Arup Kumar Mitra

PART IV: VEGANISM AND SUSTAINABLE HEALTH
10. Vegan Diet as a Comprehensive Management Strategy for Cancer

Debapriya Maitra, Ronit Dey, Sylvia Denis, Zubia Zain, Talaha Nishat Ahmed, Sudeshna Shyam Choudhury, and Arup Kumar Mitra

11. Vegan to Vigor: Role of Plant-Based Diet in Post-Covid Recovery
Aniket Mookerjee, Debalina Saha, Atasi Hazra, Pritam Kanjilal, and Arup Kumar Mitra

12. Vegan Diet as a Tool to Combat Obesity
Bidisha Chatterjee, Adrija Banerjee, Deepsikha Chatterjee, Doyel Chatterjee, Sharadia Dey, and Arup Kumar Mitra

PART IV: PREBIOTICS AND PROBIOTICS IN VEGAN DIET
13. Plant-Based Essential Fatty-Acids and Ketogenic Vegan Diets

Blanka Vékony, Réka Juhász, Lívia Hajas, Csilla Benedek, and Zsanett Bodor

14. Health Benefits of Prebiotics in Vegan Diets
Swati Ray

15. Vegan Diet Practice and Its Influence on Human Gut Microbiome: A Review
Bedaprana Roy, Shewantika Das, Saranya Trivedi, Stootee Baruah, Hena Khamaru, Shubhangi Dutta, Rithik Wilson, Jaydip Ghosh, and Arup Kumar Mitra

Index


About the Authors / Editors:
Editors: Megh R. Goyal, PhD, PE
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc.

Megh R. Goyal, PhD, PE, is a retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.

Arijit Nath, PhD
Senior Research Associate, Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary

Arijit Nath, PhD, is currently a Senior Research Associate in the Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary. He has received habilitation in food science from the Hungarian University of Agriculture and Life Sciences (MATE), Hungary. He received a doctorate of Philosophy in Chemical Engineering. He has published 35 research and review articles in international journals, 13 book chapters, and two books. Dr. Nath has also presented his research outcomes at more than 90 international conferences and 15 conferences within India, where he has received several best presenter awards. He has also delivered lectures at several scientific communities and acted as a resource person for international conferences. Due to his strong proficiency in the field of biochemical and food engineering, Dr. Nath has served as an editor in various SCI books and journals and has served as a reviewer for several SCI journals. Dr. Nath is a member of several scientific communities. His research topics are fermentation technology, enzymatic reaction, probiotics and prebiotics, allergy-free food products, valorization of food waste, membrane-based bioprocess, environmental benign processes, and mathematical modeling of bioprocesses. During his PhD tenure, Dr. Nath was a senior research fellow, supported by Council of Scientific and Industrial Research (CSIR), India and project research fellow, supported by University Grants Commission (UGC), India.

Arup Kumar Mitra, PhD
Associate Professor, Department of Microbiology; Head of Department of Environmental studies, St. Xaviers College (Autonomous), West Bengal, India

Arup Kumar Mitra, PhD, is an Associate Professor in the Department of Microbiology and also the Head of the Department of Environmental Studies at St. Xaviers College (Autonomous), Kolkata, India, where he has also been serving as the Controller of Examinations since 2021. Dr. Mitra has two patents and has submitted 68 genetic sequences to the National Center for Biotechnology Information (NCBI). He has written and edited over 70 books and book chapters. He has published books in various fields, including biology, botany, environmental science, and microbiology. In addition, Dr. Mitra has published more than 50 research and review articles in peer-reviewed journals under Science Citation Index (SCI). He has also worked as a resource person for many seminars and webinars and has been honored with various awards for his work. Dr. Mitra has successfully undertaken 15 major and minor projects funded by the University Grants Commission (UGC), Department of Biotechnology under Ministry of Science and Technology (DBT), Department of Science and Technology (DST) and Council of Scientific and Industrial Research (CSIR), India. Several students have been awarded their PhD degrees under his supervision. His fields of research interests include air, water, and soil microbiology. He has been a life member of various Indian scientific communities. He earned his PhD in Science from the University of Calcutta, India. He also holds a diploma in environmental monitoring and assessment from South Bank University, London.

Mukesh Singh, PhD
Principal, Kabi Nazrul College, Birbhum, West Bengal, India

Mukesh Singh, PhD, has been working as a Principal and faculty member of the Department of Botany, Kabi Nazrul College in Birbhum, West Bengal, India, since September 2023. Previously, Dr. Singh was an Associate Professor in the Department of Biotechnology, Haldia Institute of Technology, West Bengal, India. He has more than 18 years of teaching experience in biotechnology. He has supervised over 100 undergraduate and postgraduate dissertations and three PhD students, which several now students continuing their PhD research work under his supervision. Dr. Singh has published research activities in nearly 40 SCI-indexed international repute journals, 12 book chapters and three books. Furthermore, he presented his research outcomes at more than 70 international and national conferences. Due to his research excellence, Dr. Singh has received best presenter awards at several conferences in India. In addition, he participated in workshops, professional training programs, and delivered lectures in a wide range of fields, including tissue culture, genetics, bioinformatics, food science, and biotechnology. He is a member of various Indian scientific communities. His research topics include metagenomics, nanobiotechnology, enzymology, bioactive compounds from plant, food waste valorization, environmental toxicology and bioremediation. After completing his postgraduate in genetics and plant breeding from the University of Calcutta in 2001, he received PhD in science in the field of Biochemistry and Genetics from Jadavpur University, India, in 2006.




Follow us for the latest from Apple Academic Press:
Copyright © 2025 Apple Academic Press Inc. All Rights Reserved.