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

ISBN-13: 9780443133701 / Angielski

Fatih Ozogul; Sneh Punia Bangar; Nitya Sharma

Spis treści

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