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    1. Naturvetenskap och teknik
    2. Matematik och naturvetenskap
    3. Fysik
    4. Tillämpad fysik

    Alternative Proteins

    AvChandrabose Selvaraj

    Inbunden, Engelska, 2026

    Del 154 i serien Advances in Protein Chemistry and Structural Biology

    1 885 kr

    Kommande

    Beskrivning

    Alternative Proteins, Volume 154 provides a comprehensive overview of alternative proteins, exploring their sources, production technologies, nutritional profiles, and potential to transform the global food system. Covering plant-based, microbial, insect, and cultured (cell-based) proteins, the book examines the scientific advances, market trends, regulatory challenges, and sustainability implications of these innovative protein sources. Chapters in this new release include Introduction to Alternative Proteins, Molecular Properties of Plant-Based Proteins for Alternative Proteins, The Science of Alternative Proteins: Comparing Animal and Plant-Based Sources, Blue Proteins: Marine-Derived Alternatives for Sustainable Nutrition and Climate-Resilient Food Systems, and much more. Additional sections cover Insect Proteins for Alternative Proteins: Sustainable Solutions with Molecular Efficiency, Plant-Based Proteins: Key Sources and Production Methods, Fungal proteins as Eco-friendly Alternate Proteins, Algae and Microbial Proteins for Alternative Proteins: Untapped Molecular Resources, Integrating Siddha Dietary Principles with Alternative Protein Systems: A Pathway Toward Sustainable and Functional Nutrition, Alternative Proteins: Structure and Functional Properties, and a variety of extensive and timely topics.

    • Covers the full spectrum of alternative proteins, including plant-based, insect, microbial, and cultured (cell-based) proteins
    • Highlights the innovative production and processing technologies that are shaping the future of protein alternatives
    • Examines the nutritional profiles, health benefits, and potential risks associated with alternative proteins

    Produktinformation

    • Utgivningsdatum:2026-10-01
    • Mått:152 x 229 x undefined mm
    • Vikt:450 g
    • Format:Inbunden
    • Språk:Engelska
    • Serie:Advances in Protein Chemistry and Structural Biology
    • Antal sidor:488
    • Förlag:Elsevier Science
    • ISBN:9780443413858

    Utforska kategorier

    • Tillämpad fysik inom Naturvetenskap och teknik
    • Biokemi inom Naturvetenskap och teknik
    • Biologi inom Naturvetenskap och teknik

    Mer om författaren

    Dr. Chandrabose Selvaraj is Associate Professor at the Saveetha Institute of Medical and Technical Sciences, India. He obtained his PhD in Bioinformatics from Alagappa University, India, and conducted post-doctoral research at the USA Food and Drug Administration, Central European Institute of Technology, Konkuk University, and Indian Institute of Technology. He has expertise in microbial informatics and his research focuses on computational chemistry, molecular modeling, drug design, and artificial intelligence.

    Innehållsförteckning

    • 1. Introduction to Alternative Proteins2. Molecular Properties of Plant-Based Proteins for Alternative Proteins3. The Science of Alternative Proteins: Comparing Animal and Plant-Based Sources4. Blue Proteins: Marine-Derived Alternatives for Sustainable Nutrition and Climate-Resilient Food Systems5. Insect Proteins for Alternative Proteins: Sustainable Solutions with Molecular Efficiency6. Plant-Based Proteins: Key Sources and Production Methods7. Fungal proteins as Eco-friendly Alternate Proteins8. Algae and Microbial Proteins for Alternative Proteins: Untapped Molecular Resources9. Integrating Siddha Dietary Principles with Alternative Protein Systems: A Pathway Toward Sustainable and Functional Nutrition10. Alternative Proteins: Structure and Functional Properties11. Enzyme Kinetics and Engineering Strategies for Sustainable Alternative Protein Production: From Plant and Microbial Systems to Cultivated Meat12. Application of Computational Methods for Alternative Proteins13. Food-Technology Innovations in Alternative Proteins14. Computational Structural Insights into Alternative Proteins: The Impact of AlphaFold and AI-Based Prediction15. Sustainability of Alternative Proteins16. Processing and Structural Modifications of Insect proteins for Alternative Proteins17. Nutritional and Functional Properties of Alternative Proteins18. The Chemistry and Molecular Basis of Cultured Meat from Alternative Proteins19. Future of Alternative Proteins: Blurring the Lines Between Animal and Plant-Based20. The Alternative Protein Transition: Societal Impacts and Conclusion