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Full Description
Plant-Based Proteins Processing: Emerging Trends and Applications is a comprehensive guide focusing on the extraction, modification, applications, and marketing of plant-based proteins. It explores sources, nutritional properties, and both conventional and novel extraction techniques. Modification methods such as thermal, non-thermal, biological, and chemical are detailed. The book consists of five sections, beginning with an overview of plant proteins and their digestibility, bioavailability, and nutritional properties. Each section provides valuable insights for students, researchers, professionals, and food manufacturers involved in plant-based protein production. The book also delves into food byproducts as sources of protein, discusses challenges, and highlights future opportunities for plant-based proteins.
Section C focuses on the effects of various modification methods on plant proteins, while Section D and E cover practical applications and market prospects respectively. This book is an essential resource for anyone interested in the growing field of plant-based proteins.
Contents
SECTON A: Introduction to Plant-based proteins
1. An overview
2. Plant-based protein Sources - Grains, Fruits, Vegetables, and other plant sources
3. Plant-based byproducts as a source of plant-based protein
4. Nutritional quality and Properties of Plant-based proteins
5. Plant-based protein digestibility and Bioavailability
SECTION B: Extraction of Plant-based proteins
6. Chemical extraction of Plant protein: Methods, Mechanism, and recent advances
7. Enzyme-assisted extraction of Plant protein: Methods, Mechanism, and recent advances
8. Novel techniques for extraction of plant protein: Methods, Mechanism, and recent advances
SECTION C: Modification of Plant-based proteins
9. Heat treatment - Conventional, Microwave, Radiofrequency, Ohmic and Infrared heating
10. Radiation methods - Gamma, Electron beam irradiation and Ultraviolet radiation
11. Pulsed electric field Treatment for modification of Plant Based Protein
12. High-Pressure Treatment for modification of Plant Based Protein
13. Ultrasonication Treatment for modification of Plant Based Protein
14. Cold Atmospheric Plasma treatment for modification of Plant Based Protein
15. Chemical modification of Plant-based proteins
16. Biological modification methods of Plant-based proteins
17. Hydrolysis of Plant-based proteins
SECTION D: Applications of Plant-based proteins
18. Plant-based protein applications: Fat replacers, Stabiliser/Emulsifier, Edible coating or films, Bioactive peptides or Hydrolysates, Hydrogels
19. Plant-based protein for food enrichment and fortification
20. Plant-based protein Beverages and Fermented products
21. Plant-based Protein Meat analogues and Fish alternatives
22. Plant-based protein as Animal Feed
SECTION E
23. Plant-based proteins and Alternate proteins: Trends, Legislation processes and guidelines, Market, consumers and their behaviour, acceptability, challenges, and future opportunities
24. Artificial Intelligence, Machine Learning and Block chain approaches to plant protein linkages
