Plant-Based Proteins Processing: Emerging Trends and Applications covers sources, extraction, properties, bioavailability, modification, applications, and marketing opportunities, in addition to the conventional and emerging technologies applied for obtaining plant-based proteins. This book consists of five sections, starting with Section A which includes chapters on overview, sources, digestibility and bioavailability, nutritional properties, and food byproducts as a source of protein. Section B covers the extraction of plant-based proteins, which has chapters on the chemical, enzyme, and novel techniques for extraction of plant proteins. Section C chapters focus on the modification of the plant protein, including all the modification methods (Thermal, Non-thermal, Biological, and Chemical methods) and their effects on the protein. Section D includes the applications of the proteins, and the last Section, E, covers the market, challenges, and future opportunities for plant-based proteins. Plant-Based Proteins Processing is a complete guide for students, researchers, professionals, consumers, food manufacturers, and others who are engaged in plant-based protein production. - Covers all aspects of plant-based proteins, such as sources, properties, bioavailability, extraction, modification, applications and market challenges- Explores nutritional, physiochemical, and functional qualities of plant proteins- Includes chemical, enzyme, and novel techniques for extraction of plant proteins- Includes all the modification methods (Thermal, Non-Thermal, Biological and chemical methods) and their effect on plant proteins- Includes application of plant proteins in various foods.
