PLANT PROTEINS by Mir, Nisar Ahmad; Gul, Mohd Khalid;

Nutritional Aspects and Processing Applications

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54 680 Ft (52 076 Ft + 5% áfa)
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54 680 Ft

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A termék adatai:

Kiadó Elsevier Science
Megjelenés dátuma 2026. március 26.

ISBN 9780443329760
Kötéstípus Puhakötés
Terjedelem516 oldal
Méret 235x191 mm
Súly 450 g
Nyelv angol

Kategóriák

Élelmiszer- és dohányipar, élelmiszertudomány Táplálkozás, diéta Fitness, wellness Food sciences Élelmiszer- és dohányipar, élelmiszertudomány (karitatív célú kampány) Táplálkozás, diéta (karitatív célú kampány) Fitness, wellness (karitatív célú kampány) Food sciences (karitatív célú kampány)

Hosszú leírás:

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.

Több

Tartalomjegyzék:

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