Proteins serve as an important nutritional as well as structural
component of foods. Not only do they provide an array of amino
acids necessary for maintaining human health but also act as
thickening, stabilizing, emulsifying, foaming, gelling, and binding
agents. The ability of a protein to possess and demonstrate such
unique functional properties depends largely on its inherent
structure, configuration, and how they interact with other food
constituents, like, polysaccharides, lipids, and polyphenolic
compounds. Proteins from animal sources have superior
functionality, higher digestibility, and lower anti-nutrient
components than plant proteins. However, consumer preferences are
evolving worldwide for ethically and sustainably sourced, clean,
cruelty-free, vegan or vegetarian plant-based food products. Unlike
proteins from animal sources, plant proteins are more versatile,
religiously, and culturally acceptable among vegetarian and vegan
consumers and associated with lower food processing waste, water,
and soil requirement. Thus, the processing and utilization of plant
proteins have gained worldwide attention and as such numerous
scientific studies are focusing on enhancing the utilization of
plant proteins in food and pharmaceutical products through various
processing and modification techniques to improve their
techno-functional properties, bioactivity, bioavailability, and
digestibility. Novel Plant Protein Processing: Developing the Foods
of the Future presents a roadmap for plant protein science, and
technology which will focus on plant protein ingredient
development, plant protein modification, and the creation of plant
protein-based novel foods. Key Features: · Includes complete
information about novel plant protein processing for use as future
foods · Presents a roadmap to upscale the meat analog
technological processes · Discusses marketing limitations of plant
based proteins and future opportunities This book highlights the
important scientific, technological advancements that are being
deployed in the future foods using plant proteins, concerns,
opportunities, and challenges, and, as an alternative to
maintaining a healthy and sustainable modern food supply. It covers
the most recent research related to the plant protein-based future
foods which include their extraction, isolation, modification,
characterization, development, and final applications. It also
covers the formulation and challenges: emphasis on the modification
for a specific use, legal aspects, business perspective, and future
challenges. This book is useful for researchers, readers,
scientists, and industrial people to find information easily.
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