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2 produkter
2 produkter
Häftad, Engelska, 2025
1 714 kr
Skickas inom 10-15 vardagar
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 challengesExplores nutritional, physiochemical, and functional qualities of plant proteinsIncludes chemical, enzyme, and novel techniques for extraction of plant proteinsIncludes all the modification methods (Thermal, Non-Thermal, Biological and chemical methods) and their effect on plant proteinsIncludes application of plant proteins in various foods.
E-bok
Engelska, 20252 168 kr
Läs direkt efter köp
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.