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Full Description
Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research.
This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.
Contents
Section 1: Sources - Alternative Proteins from Land, Sea and Air
1. Traditional Protein sources
2. Protein from land - Cereals
3. Protein from land - Legumes and Pulses
4. Protein from land - Unconventional Plant Protein
5. Protein from land - Kingdom Fungi
6. Protein from seafoods
7. Protein from Seaweed Aquaculture
8. Protein from Microalgae and Duckweed
9. Protein from insects - a new biosphere of opportunity
10. Protein from microscopic sources - a realistic scalable solution?
Section 2: Production - novel technologies
11. Post-harvest strategies - efficiency and novel processes. Extending shelf life and reducing spoilage potential for minimizing food waste.
12. Novel extraction technologies
13. Analytical and purification techniques
Section 3: Applications
14. Meat-free products
15. Drink your protein - beverages and health drinks
16. Protein as a functional food ingredient
17. Protein for the nutraceutical and supplements market
18. The consumer - who is the target audience for alternative proteins?
Section 4: Sustainability and Legislation
19. Circular economy
20. Biorefinery
21. Legislation
