Sustainable Protein Sources: Advances for a Healthier Tomorrow

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteinsDiscusses nutritive values of each protein source and compares each alternate protein to more complete proteinsProvides an overview of production, including processing, protein isolation, use cases and functionality INDICE: 1. Proteins in the Diet: Challenges in Feeding the Global Population 2. Soy Protein: Impacts, Production, and Applications 3. Rice Protein and Rice Protein Products 4. Proteins From Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications 5. Proteins From Sorghum and Millets 6. Protein From Oat: Structure, Processes, Functionality, and Nutrition 7. Hemp Seed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties 8. Protein From Flaxseed (Linum usitatissimum L.) 9. Pea: A Sustainable Vegetable Protein Crop 10. Lupin: An Important Protein and Nutrient Source 11. Lentil: Revival of Poor Man's Meat 12. Underutilized Protein Resources From African Legumes 13. Peanut Products as a Protein Source: Production, Nutrition, and Environmental Impact 14. Quinoa as a Sustainable Protein Source: Production, Nutrition, and Processing 15. Amaranth Part 1-Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health 16. Amaranth Part 2 Sustainability, Processing, and Applications of Amaranth 17. Chia-The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses 18. Potato protein 19. Faba Bean 20. Chickpea 21. Proteins From Canola/Rapeseed: Current Status 22. Coconut 23. Mycoprotein: A Healthy New Protein With a Low Environmental Impact 24. Heterotrophic Microalgae: A Scalableand Sustainable Protein Source 25. Edible Insects: A Neglected and Promising Food Source 26. Fermentation as a source of proteins 27. Meat Reduction and Plant-Based Food: Replacement of Meat: Nutritional, Health, and Social Aspects 28. Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth 29. Food Security and Policy 30. Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices

• ISBN: 978-0-323-91652-3
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 716
• Fecha Publicación: 21/11/2023
• Nº Volúmenes: 1
• Idioma: Inglés