Emerging Sources and Applications of Alternative Proteins (Advances in Food and Nutrition Research, nr. 101)

Jianping Wu
Notă GoodReads:
en Limba Engleză Hardback – 03 Aug 2022
Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.

  • Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition
  • Written by invited experts with years of hands-on experience on the field
  • Provides the latest advancements of research and application of emerging sources of food proteins
  • Aims to inspire new protein products development using emerging sources of food proteins
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ISBN-13: 9780323983808
ISBN-10: 0323983804
Pagini: 320
Dimensiuni: 152 x 229 mm
Greutate: 0.59 kg
Seria Advances in Food and Nutrition Research

Public țintă

This volume could be used as a reference book for food scientists, researchers, industry innovators, graduate students, technical and sale persons from food and nutrition companies, dieticians, nutritionists and manufacturers of supplements and nutraceuticals, policy makers.


Preface Jianping Wu 1. Emerging sources and applications of alternative proteins: An introduction Jianping Wu 2. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition Amir Vahedifar and Jianping Wu 3. Pea protein composition, functionality, modification, and food applications: A review Yanting Shen, Shan Hong and Yonghui Li 4. Edible insects, a valuable protein source from ancient to modern times Andrea M. Liceaga 5. Fungal protein Pedro F Souza Filho 6. Should and will "cultured meat" become a reality in our plates? Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette 7. Meat alternatives: A proofed commodity? Fatma Boukid and Mohammed Gagaoua 8. Fabrication of protein nanomaterials as delivery systems Weijuan Huang and Lingyun Chen 9. Clinical evidence of food protein-derived bioactive peptides in management of nutrition related chronic diseases Xinyi Cao, Shaokang Wang and Wang Liao