Plant-Based Proteins
Sources, Extraction, Applications, Value-chain and Sustainability
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73 867 Ft
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Product details:
- Publisher Elsevier Science
- Date of Publication 22 October 2024
- ISBN 9780443133701
- Binding Paperback
- No. of pages446 pages
- Size 235x191 mm
- Weight 910 g
- Language English 614
Categories
Long description:
Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided into six sections, including Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant- and animal-based proteins and their potential industrial applications.
A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.
Table of Contents:
1. Plant-based proteins: Origin, history and impact on sustainable nutrition access
Section I - Cereal-based proteins
2. Cereal protein- Characterization, extraction and properties
3. Processing and storage of cereal proteins
4. Cereal protein- Potential health benefits as functional foods
Section II - Pseudocereal-based proteins
5. Pseudocereal protein- Characterization, extraction, and properties
6. Processing and storage of pseudocereal proteins
7. Pseudocereal protein- Applications and health benefits
Section III Protein from pulses
8. Pulse protein- Characterization, extraction and functionalities
9. Processing and storage of pulse proteins
10. Pulse protein- Bioactivities and applications as food and feed
Section IV - Protein from seeds and nuts
11. Seed and nut protein- Characterization, extraction and properties
12. Processing and storage of seeds and nuts protein
13. Seed and nut protein- Applications and health benefits
Section V Protein from fruits and vegetables
14. Fruit and vegetable protein- Characterization, extraction and functionality
15. Processing and storage of fruit and vegetable proteins
16. Fruit and vegetable protein- Functions and potential health benefits
Section VI - Plant-based proteins: Value-chain and sustainability
17. Plant-protein extraction side streams: Upcycling strategies and applications
18. LCA/LCC assessment for the different types of plant-based proteins
19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance
20. Clean label proteins: Overview and challenges
