Mohd Khalid Gul – författare

Plant Proteins: Nutritional Aspects and Processing Applications covers various methods used to extract and purify plant proteins for nutrition, health, and new product development. The book identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture, and/or shelf-life. A special focus on plant-based meat is discussed, along with insights on how plant-based proteins effect digestive wellness and the microbiome. Additional sections address the nano-reduction of plant-based proteins and their role in the delivery of different bioactive compounds and health benefits.Provides in-depth understanding of various methods used to extract and purify plant proteinsIdentifies different techniques employed to characterize plant protein structure and functionalityRecognizes bioactive peptides from plant-based proteins and benefits to healthFocuses on the isolation, characterization, modification, and application of plant-based proteins to improve flavor, nutrition, and functional attributes for product developmentHighlights the sustainability and cost effectiveness of novel plant proteins

Plant Proteins: Nutritional Aspects and Processing Applications covers various methods used to extract and purify plant proteins for nutrition, health, and new product development. The book identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture, and/or shelf-life. A special focus on plant-based meat is discussed, along with insights on how plant-based proteins effect digestive wellness and the microbiome. Additional sections address the nano-reduction of plant-based proteins and their role in the delivery of different bioactive compounds and health benefits. - Provides in-depth understanding of various methods used to extract and purify plant proteins- Identifies different techniques employed to characterize plant protein structure and functionality- Recognizes bioactive peptides from plant-based proteins and benefits to health- Focuses on the isolation, characterization, modification, and application of plant-based proteins to improve flavor, nutrition, and functional attributes for product development- Highlights the sustainability and cost effectiveness of novel plant proteins

Prunus fruits are categorized as drupes or stone fruits. The fleshy mesocarp surrounding the pit is edible, and within this pit lies the kernel, which is a rich source of nutrients and phytochemicals. During Prunus fruit processing, a significant quantity of pits is produced, but typically thrown away, charred, or disposed of in landfills, leading to various environmental issues. This book explores the sustainability of nutrient-dense Prunus kernels and offers practical insights, case studies, and expert perspectives. Sustainable Kernel Utilization: Chemistry, Processing, Health Functionality, and Bio-Economy provides a comprehensive understanding of the compositional characteristics of Prunus kernels. It offers a road map for sustainable and innovative approaches utilized in Prunus kernels stewardship into valuable products. Readers will discover strategies to enhance the economic potential of Prunus kernels, while minimizing their environmental impact. Key Features:Provides a comprehensive understanding of Prunus kernels, including their nutritional composition, toxic compounds, bioactive compounds, nutraceutical potential, and diverse applicationsDiscusses conventional and novel techniques and innovations employed during post-harvest handling and storage of Prunus kernelsAddresses the current processing challenges, opportunities, and sustainable strategic approaches to utilizing Prunus kernels as an alternative nutrient-dense resourceCovers waste reduction strategies, food security, sustainability, cost-effectiveness, and diverse applications of Prunus kernels

Prunus fruits are categorized as drupes or stone fruits. The fleshy mesocarp surrounding the pit is edible, and within this pit lies the kernel, which is a rich source of nutrients and phytochemicals. During Prunus fruit processing, a significant quantity of pits is produced, but typically thrown away, charred, or disposed of in landfills, leading to various environmental issues. This book explores the sustainability of nutrient-dense Prunus kernels and offers practical insights, case studies, and expert perspectives. Sustainable Kernel Utilization: Chemistry, Processing, Health Functionality, and Bio-Economy provides a comprehensive understanding of the compositional characteristics of Prunus kernels. It offers a road map for sustainable and innovative approaches utilized in Prunus kernels stewardship into valuable products. Readers will discover strategies to enhance the economic potential of Prunus kernels, while minimizing their environmental impact. Key Features: Provides a comprehensive understanding of Prunus kernels, including their nutritional composition, toxic compounds, bioactive compounds, nutraceutical potential, and diverse applications Discusses conventional and novel techniques and innovations employed during post-harvest handling and storage of Prunus kernels Addresses the current processing challenges, opportunities, and sustainable strategic approaches to utilizing Prunus kernels as an alternative nutrient-dense resource Covers waste reduction strategies, food security, sustainability, cost-effectiveness, and diverse applications of Prunus kernels