Description
Plant-Based Proteins Processing: Emerging Trends and Applications covers sources, extraction, properties, bioavailability, modification, applications, and marketing opportunities, in addition to the conventional and emerging technologies applied for obtaining plant-based proteins. This book consists of five sections, starting with Section A which includes chapters on overview, sources, digestibility and bioavailability, nutritional properties, and food byproducts as a source of protein. Section B covers the extraction of plant-based proteins, which has chapters on the chemical, enzyme, and novel techniques for extraction of plant proteins. Section C chapters focus on the modification of the plant protein, including all the modification methods (Thermal, Non-thermal, Biological, and Chemical methods) and their effects on the protein. Section D includes the applications of the proteins, and the last Section, E, covers the market, challenges, and future opportunities for plant-based proteins. Plant-Based Proteins Processing is a complete guide for students, researchers, professionals, consumers, food manufacturers, and others who are engaged in plant-based protein production.- Covers all aspects of plant-based proteins, such as sources, properties, bioavailability, extraction, modification, applications and market challenges- Explores nutritional, physiochemical, and functional qualities of plant proteins- Includes chemical, enzyme, and novel techniques for extraction of plant proteins- Includes all the modification methods (Thermal, Non-Thermal, Biological and chemical methods) and their effect on plant proteins- Includes application of plant proteins in various foods.
Table of Contents
SECTON A: Introduction to Plant-based proteins1. An overview2. Plant-based protein Sources - Grains, Fruits, Vegetables, and other plant sources3. Plant-based byproducts as a source of plant-based protein4. Nutritional quality and Properties of Plant-based proteins5. Plant-based protein digestibility and BioavailabilitySECTION B: Extraction of Plant-based proteins6. Chemical extraction of Plant protein: Methods, Mechanism, and recent advances7. Enzyme-assisted extraction of Plant protein: Methods, Mechanism, and recent advances8. Novel techniques for extraction of plant protein: Methods, Mechanism, and recent advancesSECTION C: Modification of Plant-based proteins9. Heat treatment - Conventional, Microwave, Radiofrequency, Ohmic and Infrared heating10. Radiation methods – Gamma, Electron beam irradiation and Ultraviolet radiation11. Pulsed electric field Treatment for modification of Plant Based Protein12. High-Pressure Treatment for modification of Plant Based Protein13. Ultrasonication Treatment for modification of Plant Based Protein14. Cold Atmospheric Plasma treatment for modification of Plant Based Protein15. Chemical modification of Plant-based proteins16. Biological modification methods of Plant-based proteins17. Hydrolysis of Plant-based proteinsSECTION D: Applications of Plant-based proteins18. Plant-based protein applications: Fat replacers, Stabiliser/Emulsifier, Edible coating or films, Bioactive peptides or Hydrolysates, Hydrogels19. Plant-based protein for food enrichment and fortification20. Plant-based protein Beverages and Fermented products21. Plant-based Protein Meat analogues and Fish alternatives22. Plant-based protein as Animal FeedSECTION E23. Plant-based proteins and Alternate proteins: Trends, Legislation processes and guidelines, Market, consumers and their behaviour, acceptability, challenges, and future opportunities24. Artificial Intelligence, Machine Learning and Block chain approaches to plant protein linkages
