Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research.
This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.
1. Future Proteins - p. iii 2. Cover - p. iii 3. Title page - p. iii 4. Copyright - p. iv 5. Contents - p. iv 6. List of contributors - p. xi 7. Preface - p. xv 8. Chapter 1 The need for future proteins - p. 3 9. Chapter 2 Protein from land—cereals - p. 13 10. Chapter 3 Protein from land—legumes and pulses - p. 35 11. Chapter 4 Protein from land—unconventional plant protein - p. 69 12. Chapter 5 Protein from land—kingdom fungi - p. 87 13. Chapter 6 Protein from seafood - p. 107 14. Chapter 7 Protein from seaweed aquaculture - p. 131 15. Chapter 8 Microalgal protein production: current needs and challenges - p. 153 16. Chapter 9 Protein from insects—a new biosphere of opportunity - p. 173 17. Chapter 10 Protein from microscopic sources—a realistic scalable solution? - p. 195 18. Chapter 11 Postharvest strategies—efficiency and novel processes for extending shelf life and reducing spoilage potential for minimizing food waste - p. 223 19. Chapter 12 Novel extraction, purification, and processing technologies for plant proteins - p. 241 20. Chapter 13 Implications of physicochemical properties of proteins in food industry applications - p. 261 21. Chapter 14 Production of cultured meat: challenges and opportunities - p. 285 22. Chapter 15 Alternative protein for beverages - p. 313 23. Chapter 16 Alternative proteins for gluten-free products - p. 337 24. Chapter 17 Alternative protein sources as functional food ingredients - p. 359 25. Chapter 18 Nutritional properties of proteins from different sources and their role in sports performance - p. 391 26. Chapter 19 Shift to plant-based proteins: environmental, economic, and social implications - p. 411 27. Chapter 20 Alternative proteins: organization of the agri-food system and sustainability outcomes - p. 425 28. Chapter 21 Biorefinery - p. 447 29. Chapter 22 Food safety concerns of alternative proteins and regulatory guidelines for their commercialization in the human food market - p. 469 30. Index - p. 509
Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research.
This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.
1. Future Proteins - p. iii 2. Cover - p. iii 3. Title page - p. iii 4. Copyright - p. iv 5. Contents - p. iv 6. List of contributors - p. xi 7. Preface - p. xv 8. Chapter 1 The need for future proteins - p. 3 9. Chapter 2 Protein from land—cereals - p. 13 10. Chapter 3 Protein from land—legumes and pulses - p. 35 11. Chapter 4 Protein from land—unconventional plant protein - p. 69 12. Chapter 5 Protein from land—kingdom fungi - p. 87 13. Chapter 6 Protein from seafood - p. 107 14. Chapter 7 Protein from seaweed aquaculture - p. 131 15. Chapter 8 Microalgal protein production: current needs and challenges - p. 153 16. Chapter 9 Protein from insects—a new biosphere of opportunity - p. 173 17. Chapter 10 Protein from microscopic sources—a realistic scalable solution? - p. 195 18. Chapter 11 Postharvest strategies—efficiency and novel processes for extending shelf life and reducing spoilage potential for minimizing food waste - p. 223 19. Chapter 12 Novel extraction, purification, and processing technologies for plant proteins - p. 241 20. Chapter 13 Implications of physicochemical properties of proteins in food industry applications - p. 261 21. Chapter 14 Production of cultured meat: challenges and opportunities - p. 285 22. Chapter 15 Alternative protein for beverages - p. 313 23. Chapter 16 Alternative proteins for gluten-free products - p. 337 24. Chapter 17 Alternative protein sources as functional food ingredients - p. 359 25. Chapter 18 Nutritional properties of proteins from different sources and their role in sports performance - p. 391 26. Chapter 19 Shift to plant-based proteins: environmental, economic, and social implications - p. 411 27. Chapter 20 Alternative proteins: organization of the agri-food system and sustainability outcomes - p. 425 28. Chapter 21 Biorefinery - p. 447 29. Chapter 22 Food safety concerns of alternative proteins and regulatory guidelines for their commercialization in the human food market - p. 469 30. Index - p. 509
