PLANT PROTEINS
Nutritional Aspects and Processing Applications
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54 680 Ft (52 076 Ft + 5% VAT)
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54 680 Ft
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Product details:
- Publisher Elsevier Science
- Date of Publication 26 March 2026
- ISBN 9780443329760
- Binding Paperback
- No. of pages516 pages
- Size 235x191 mm
- Weight 450 g
- Language English 698
Categories
Long description:
Plant Proteins: Nutritional Aspects and Processing Applications covers various methods used to extract and purify plant proteins for nutrition, health, and new product development. The book identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture, and/or shelf-life. A special focus on plant-based meat is discussed, along with insights on how plant-based proteins effect digestive wellness and the microbiome. Additional sections address the nano-reduction of plant-based proteins and their role in the delivery of different bioactive compounds and health benefits.
MoreTable of Contents:
1. Novel plant-based proteins: Extraction and nutritional, functional, and structural characteristics.
2. Protein modification: Physical methods for protein modification and their impact on protein characteristics
3. Biological (Fermentation and Enzymatic) modification of plant-based proteins and their effect on protein characteristics
4. Chemical methods for protein modification and their impact on protein characteristics
5. Ball milling-based modification of plant protein and its impact on protein characteristics
6. Radiation-induced modification of plant proteins and their impact on protein characteristics
7. Nanoreduction of plant-based proteins and their role for delivery of different bioactive compounds
8. Bioactive peptides from plant- based proteins: Preparation, characterization and health benefits
9. Harnessing the versatility of plant proteins in food applications: A special focus on plant-based meat
10. Role of plant proteins as emulsifiers: Mechanism and potential applications
11. Plant-based antifreeze proteins: Mechanism of action and applications
12. Plant proteins and gut health: Understanding the impact on microbiota and human health
13. Bioactive films and coatings from plant proteins for vegetables, extending the shelf life of fresh-cut fruits and vegetables
14. Impact of processing on different properties and biological activities of plant-based proteins
15. Plant proteins and their role in enhancing nutritional quality and human health
16. Sustainability of novel plant proteins in terms of their cost and other functional properties
