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Full Description
Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations, offers a comprehensive exploration of emerging and novel plant-based proteins, including soy, pea, walnut, quinoa, hemp, duckweed, oat and more, detailing nutritional properties, bioactive peptide generation, and the potential health benefits they offer for cardiovascular support, muscle recovery, and inflammatory conditions. By analyzing the interactions between proteins and other food components, such as fibers and lipids, the book also highlights the synergies that improve nutrition and digestion. Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations also provides insights into the latest processing technologies, including fermentation and enzymatic hydrolysis, that enhance protein bioavailability. Chapter experts highlight the challenges and opportunities in plant-based utilization including limitations in sensory attributes, processing challenges and allergenicity, strategies for optimizing nutritional quality and functional properties and future directions in research and industrial applications. Sustainable and efficient plant-protein production is also addressed. This book serves as a valuable guide for professionals in the food industry and researchers looking to innovate functional food products and nutraceuticals, contributing to the growing demand for sustainable, plant-based diets.
Contents
1. Introduction to Plant-Based Proteins
2. Comprehensive Nutritional Profiles of Different Plant Proteins
3. Processing Technologies for Plant Protein Production
4. Processing Technologies for Bioactive Peptides
5. Functional Food Applications of Plant Proteins and Peptides
6. Nutritional Synergies Between Plant Proteins and Other Food Components
7. Applications of Plant Proteins in Food Systems
8. Applications of Bioactive Peptides in Functional Foods
9. Meat and the challenges that presents for alt-meat
10. Future Trends and Innovations in Plant Protein Research
