Emerging Sources and Applications of Alternative Proteins
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
2022
ISBN13: 9780323983808
Rubricering
Onderdeel van serie
Advances in Food and Nutrition Research
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.
Specificaties
Inhoudsopgave
<p>Preface<br>Jianping Wu<br>1. Emerging sources and applications of alternative proteins: An introduction<br>Jianping Wu<br>2. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition<br>Amir Vahedifar and Jianping Wu<br>3. Pea protein composition, functionality, modification, and food applications: A review<br>Yanting Shen, Shan Hong and Yonghui Li<br>4. Edible insects, a valuable protein source from ancient to modern times<br>Andrea M. Liceaga<br>5. Fungal protein<br>Pedro F Souza Filho<br>6. Should and will "cultured meat" become a reality in our plates?<br>Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette<br>7. Meat alternatives: A proofed commodity?<br>Fatma Boukid and Mohammed Gagaoua<br>8. Fabrication of protein nanomaterials as delivery systems<br>Weijuan Huang and Lingyun Chen<br>9. Clinical evidence of food protein-derived bioactive peptides in management of nutrition related chronic diseases<br>Xinyi Cao, Shaokang Wang and Wang Liao</p>