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 in 6 sections such as 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 food industry and researchers the actual state-of-the-art necessary insights to know what has been done recently and the potential uses of plant proteins.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. 4 6. List of contributors - p. 9 7. About the editors - p. xi 8. Chapter 1. Plant-based proteins: overview and impact on sustainable nutrition access - p. 1 9. Section I: Cereal-based proteins - p. 36 10. Chapter 2. Cereal protein—characterization, extraction, and properties - p. 47 11. Chapter 3. Processing and storage of cereal proteins - p. 81 12. Chapter 4. Cereal protein—potential health benefits as functional foods - p. 97 13. Section II: Pseudocereal-based proteins - p. 114 14. Chapter 5. Pseudocereal protein—application and health benefits - p. 129 15. Section III: Protein from pulses - p. 152 16. Chapter 6. Pulse protein: characterization, extraction and functionalities - p. 165 17. Chapter 7. Processing and storage of pulse proteins - p. 201 18. Chapter 8. Pulse proteins—bioactivities and applications as food and feed - p. 231 19. Section IV: Protein from seeds and nuts - p. 255 20. Chapter 9. Seed and nut protein—applications and health benefits - p. 267 21. Section V: Protein from fruits and vegetables - p. 295 22. Chapter 10. Fruit and vegetable protein—characterization, extraction, and functionality - p. 305 23. Section VI: Plant-based proteins: Value-chain and sustainability - p. 329 24. Chapter 11. Plant-protein extraction from side streams: upcycling strategies and applications - p. 341 25. Chapter 12. Sustainable plant-based meat protein alternatives—regulatory aspects and consumer acceptance - p. 377 26. Chapter 13. Fruit and vegetable protein—functions and potential health benefits - p. 403 27. Index - p. 417
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 in 6 sections such as 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 food industry and researchers the actual state-of-the-art necessary insights to know what has been done recently and the potential uses of plant proteins.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. 4 6. List of contributors - p. 9 7. About the editors - p. xi 8. Chapter 1. Plant-based proteins: overview and impact on sustainable nutrition access - p. 1 9. Section I: Cereal-based proteins - p. 36 10. Chapter 2. Cereal protein—characterization, extraction, and properties - p. 47 11. Chapter 3. Processing and storage of cereal proteins - p. 81 12. Chapter 4. Cereal protein—potential health benefits as functional foods - p. 97 13. Section II: Pseudocereal-based proteins - p. 114 14. Chapter 5. Pseudocereal protein—application and health benefits - p. 129 15. Section III: Protein from pulses - p. 152 16. Chapter 6. Pulse protein: characterization, extraction and functionalities - p. 165 17. Chapter 7. Processing and storage of pulse proteins - p. 201 18. Chapter 8. Pulse proteins—bioactivities and applications as food and feed - p. 231 19. Section IV: Protein from seeds and nuts - p. 255 20. Chapter 9. Seed and nut protein—applications and health benefits - p. 267 21. Section V: Protein from fruits and vegetables - p. 295 22. Chapter 10. Fruit and vegetable protein—characterization, extraction, and functionality - p. 305 23. Section VI: Plant-based proteins: Value-chain and sustainability - p. 329 24. Chapter 11. Plant-protein extraction from side streams: upcycling strategies and applications - p. 341 25. Chapter 12. Sustainable plant-based meat protein alternatives—regulatory aspects and consumer acceptance - p. 377 26. Chapter 13. Fruit and vegetable protein—functions and potential health benefits - p. 403 27. Index - p. 417
