Novel Plant Protein Processing

ISBN-13: 9781032438160 / Twarda / 2023 / 328 str.

Opis

This book 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.

Spis treści

About the Editors. List of Contributors. Introduction to Plant Protein-based Future Foods. Challenges in Designing of Plant Protein-based Future Foods. Modification Methods of Plant-based Proteins: An Overview. Biological Modification of Plant-based Proteins. Thermal Modification of Plant-based Proteins. Ultrasonication-assisted Modification of Plant-based Proteins. High-pressure Processing of Plant-based Proteins. Pulsed Electric Field Modifications of Plant-based Proteins. Cold Atmospheric Plasma Processing of Plant-based Proteins. Chemical Modification of Plant Proteins. Processing Techniques for Scaling Up of Modified Plant Proteins. Applications of Modified Plant Protein-based Future Foods. Packaging: A_Legal Aspect of Plant-based Protein. Plant Protein-based Foods, Trend from a Business Perspective: Market, Consumers’ Challenges, and Opportunities in Future. Index.

O autorze

Zakir Showkat khan is currently working as Assistant Professor TEQIP III in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. He has completed his Master’s Degree in Food Technology from Sant Longowal Institute of Engineering and Technology, Punjab, India, and currently pursuing  Ph.D. from Guru Nanak Dev University.

　

Dr. Sajad Ahmad Wani is currently working as D.S. Kothari Post-doctoral fellow in the Department of Food Science and Technology, SKUAST-Kashmir, J&K, India. He has completed his Masters Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 40 research/review articles, 10 book chapters and 7 books.

 

Shemilah Fayaz is currently working as Assistant Professor TEQIP III in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. She has completed his Master’s Degree in Food Technology from National Dairy Research Institute, Karnal, India, and currently pursuing Ph.D. from Guru Nanak Dev University.