Plant-Based Proteins in Food Processing and Production

Häftad, Engelska, 2027

1 666 kr

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Beskrivning

Plant-Based Proteins in Food Processing and Production addresses the urgent global challenge of climate change by exploring sustainable alternatives to animal-derived proteins. With growing concerns about the environmental impact of food production, this book provides a timely and comprehensive examination of plant-based proteins, focusing on their potential to reduce greenhouse gas emissions while meeting nutritional and functional food requirements. The book offers an in-depth exploration of plant-based alternative proteins through four key sections. The first section covers a variety of plant protein sources, including soy, pea, oil-producing plants, seaweed, and novel emerging proteins. The second section focuses on the processing techniques, such as extraction, modification, and innovative technologies for producing plant-based meat alternatives. The third section examines practical applications, including plant-based alternatives to milk, meat, egg, and fat replacers, as well as the role of protein blends in product formulation. Finally, the book addresses challenges and opportunities related to sensory qualities, consumer acceptance, sustainability, and future prospects in plant-based food production. Plant-Based Proteins in Food Processing and Production is an essential resource for professional food scientists in the engineering and manufacturing of plant-based protein products, as well as graduate students and researchers in food science and technology. By combining scientific insight with practical applications, this book equips readers with the knowledge needed to innovate and advance sustainable protein solutions, supporting the evolution of the global food industry toward a more environmentally responsible future.

Explores various functional properties of proteins
Demonstrates the processing of alternative proteins
Discusses the challenges and opportunities for the use of plant-based protein alternatives

Produktinformation

Utgivningsdatum:2027-01-23
Mått:152 x 229 x undefined mm
Vikt:450 g
Format:Häftad
Språk:Engelska
Antal sidor:300
Förlag:Elsevier Science
ISBN:9780443452789

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr Munialo is an enthusiastic and result driven food scientist with a nutrition background. She works as a senior lecturer in food science at Harper Adams University. Alongside her teaching, she is also an active researcher focusing on experimental approaches to understanding the functional properties of food in particular proteins. Over the years, she has worked on understanding the properties of plants and other novel sources of proteins to understand the exchangeability of proteins in food products. As such, the use of alternative protein sources is of importance in reducing the “environmental footprint that arises from the use of animal proteins in food production. Dr. Munialo's research also focuses on looking at the extraction of phytochemicals from several vegetable materials to determine whether these phytochemicals possess anti-cancer properties.

Innehållsförteckning

1. Introduction2. Techno functional properties of proteins in food systemsSection 1: Sources of plant-based alternative proteins3. Soy as a food ingredient4. Pea proteins in food formulations5. Novel/emerging sources of plant-based alternative proteins6. Proteins from oil-producing plants7. Seaweed proteinsSection 2: Processing of alternative proteins of plant origin8. Extraction and characterisation of proteins of plant origins9. Modification of proteins of plant origin10. Innovate processing technologies for plant-based alternatives to meat productsSection 3: Applications of alternative proteins11. Plant-based alternative protein sources as techno functional food ingredients12. Plant-based alternatives to milk13. Plant-based alternatives to meat14. Plant-based alternatives to egg15. Plant-based food as fat replacers16. Protein blends and their significance in new product formulationSection 4: Challenges and opportunities for the use of plant-based alternative proteins17. The sensorial, textural and nutritional aspects of plant-based protein alternative formulated products18. Consumer perception and acceptance of plant-based alternative proteins19. Sustainability aspects of plant-based alternatives20. Challenges and opportunities for the formulation of plant-based foods21. Future prospects to produce plant-based foods