Plant Protein Foods (1st ed. 2022)

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

General

Imprint:	Springer Nature Switzerland AG
Country of origin:	Switzerland
Release date:	March 2023
First published:	2022
Editors:	Annamalai Manickavasagan • Loong-Tak Lim • Amanat Ali
Dimensions:	235 x 155mm (L x W)
Pages:	519
Edition:	1st ed. 2022
ISBN-13:	978-3-03-091208-6
Categories:	Books
LSN:	3-03-091208-6
Barcode:	9783030912086

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