Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations offers a comprehensive exploration of emerging and novel plant-based proteins, including soy, pea, walnut, quinoa, hemp, duckweed, oat and more, detailing nutritional properties, bioactive peptide generation, and the potential health benefits they offer for cardiovascular support, muscle recovery, and inflammatory conditions. By analyzing the interactions between proteins and other food components, such as fibers and lipids, the book also highlights the synergies that improve nutrition and digestion. The latest processing technologies, including fermentation and enzymatic hydrolysis, that enhance protein bioavailability are also detailed.Chapter experts highlight the challenges and opportunities in plant-based utilization, including limitations in sensory attributes, processing challenges and allergenicity, strategies for optimizing nutritional quality and functional properties, and future directions in research and industrial applications. Sustainable and efficient plant-protein production is also addressed. This book serves as a valuable guide for professionals in the food industry and researchers looking to innovate functional food products and nutraceuticals, contributing to the growing demand for sustainable, plant-based diets. - Provides in-depth analysis of a variety of plant-based proteins- Analyzes each protein's amino acid composition, digestibility, and bioavailability- Explores the antioxidant, anti-inflammatory, and cardiovascular-supporting properties that are critical for developing functional food and nutraceutical products- Highlights modern processing techniques like fermentation, sprouting, and enzymatic hydrolysis that enhance the bioavailability and functionality of plant proteins- Emphasizes practical applications to help food developers innovate and meet the growing demand for plant-based products

Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations offers a comprehensive exploration of emerging and novel plant-based proteins, including soy, pea, walnut, quinoa, hemp, duckweed, oat and more, detailing nutritional properties, bioactive peptide generation, and the potential health benefits they offer for cardiovascular support, muscle recovery, and inflammatory conditions. By analyzing the interactions between proteins and other food components, such as fibers and lipids, the book also highlights the synergies that improve nutrition and digestion. The latest processing technologies, including fermentation and enzymatic hydrolysis, that enhance protein bioavailability are also detailed.Chapter experts highlight the challenges and opportunities in plant-based utilization, including limitations in sensory attributes, processing challenges and allergenicity, strategies for optimizing nutritional quality and functional properties, and future directions in research and industrial applications. Sustainable and efficient plant-protein production is also addressed. This book serves as a valuable guide for professionals in the food industry and researchers looking to innovate functional food products and nutraceuticals, contributing to the growing demand for sustainable, plant-based diets. - Provides in-depth analysis of a variety of plant-based proteins- Analyzes each protein's amino acid composition, digestibility, and bioavailability- Explores the antioxidant, anti-inflammatory, and cardiovascular-supporting properties that are critical for developing functional food and nutraceutical products- Highlights modern processing techniques like fermentation, sprouting, and enzymatic hydrolysis that enhance the bioavailability and functionality of plant proteins- Emphasizes practical applications to help food developers innovate and meet the growing demand for plant-based products