タンパク質：持続可能な栄養源・加工・応用 Proteins: Sustainable Source, Processing and Applications

著者名：Galanakis, Charis M. (EDT)

Academic Press（2019/05/30発売）

• 言語：ENG
• ISBN：9780128166956
• eISBN：9780128172865

Description

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products.This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.- Supports the current applications of proteins in the food industry, along with those that are under development- Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation- Explores industrial applications that are affected by aforementioned aspects

Table of Contents

1. Health effects of proteins and peptides2. Sustainable proteins production3. Consumer behavior and sustainable protein consumption4. Insects as a source of sustainable proteins5. Microalgae as a potential source of proteins6. Plant-based proteins7. Protein isolates from meat processing by-products8. Proteins from fish processing by-products9. Whey proteins10. Extraction techniques of proteins and peptides11. Production and bioengineering of therapeutic proteins 12. Stability of proteins during processing and storage13. Applications of proteins in encapsulation14. Plant based proteins and flavor delivery in foods15. Applications in foods