Plant-Based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability

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 six sections, including 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. This is a comprehensive reference that offers the food industry and researchers the actual state-of-the-art, necessary recent insights, and the potential uses of plant proteins. Explores the utilization of protein as clean label ingredientsIncludes extraction, composition, qualityDiscusses industrial applications and health-promoting benefitsCovers safety, toxicology, and shelf-lifeProvides comparative analysis of plant vs. animal-based proteins INDICE: 1. Plant-based proteins: Origin, history and impact on sustainable nutrition access Section I - Cereal-based proteins 2. Cereal protein- Characterization, extraction and properties 3. Processing and storage of cereal proteins 4. Cereal protein- Potential health benefits as functional foods Section II - Pseudocereal-based proteins 5. Pseudocereal protein- Characterization, extraction, and properties 6. Processing and storage of pseudocereal proteins 7. Pseudocereal protein- Applications and health benefits Section III Protein from pulses 8. Pulse protein- Characterization, extraction and functionalities 9. Processing and storage of pulse proteins 10. Pulse protein- Bioactivities and applications as food and feed Section IV - Protein from seeds and nuts 11. Seed and nut protein- Characterization, extraction and properties 12. Processing and storage of seeds and nuts protein 13. Seed and nut protein- Applications and health benefits Section V Protein from fruits and vegetables 14. Fruit and vegetable protein- Characterization, extraction and functionality 15. Processing and storage of fruit and vegetable proteins 16. Fruit and vegetable protein- Functions and potential health benefits Section VI - Plant-based proteins: Value-chain and sustainability 17. Plant-protein extraction side streams: Upcycling strategies and applications 18. LCA/LCC assessment for the different types of plant-based proteins 19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance 20. Clean label proteins: Overview and challenges

• ISBN: 978-0-443-13370-1
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 400
• Fecha Publicación: 01/10/2024
• Nº Volúmenes: 1
• Idioma: Inglés