Plant Proteins

Nutritional Aspects and Processing Applications
Herausgeber: Mir, Nisar Ahmad; Gul, Mohd Khalid

• Broschiertes Buch

Produktbeschreibung

Plant Proteins: Nutritional Aspects and Processing Applications covers various methods used to extract and purify plant proteins for nutrition, health, and new product development. The book identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture, and/or shelf-life. A special focus on plant-based meat is discussed, along with insights on how plant-based proteins effect digestive wellness and the microbiome. Additional sections address the nano-reduction of plant-based proteins and their role in the delivery of different bioactive compounds and health benefits.

Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 300
• Erscheinungstermin: 1. April 2026
• Englisch
• ISBN-13: 9780443329760
• ISBN-10: 0443329761
• Artikelnr.: 75167095

Inhaltsangabe

1. Novel plant-based proteins: Extraction, nutritional, functional and
structural characteristics.
2. Protein modification: Physical methods for protein modification and
their impact on protein characteristics
3. Biological (Fermentation and Enzymatic) modification of plant-based
proteins and their effect on protein characteristics
4. Chemical methods for protein modification and their impact on protein
characteristics
5. Ball milling-based modification of plant protein and its impact on
protein characteristics
6. Radiation-induced modification of plant proteins and their impact on
protein characteristics
7. Nano-reduction of plant-based proteins and their role for delivery of
different bioactive compounds
8. Bioactive peptides from plant- based proteins: Preparation,
characterization and health benefits
9. Harnessing the versatility of plant proteins in food applications: A
special focus on plant-based meat
10. Role of plant proteins as emulsifiers: Mechanism and potential
applications
11. Plant-based antifreeze proteins: Mechanism of action and applications
12. Plant proteins and gut health: Understanding the impact on microbiota
and digestive wellness
13. Bioactive films and coatings from plant proteins for extending shelf
life of fresh cut fruit and vegetables
14. Impact of processing on different properties and biological activities
of plant-based proteins
15. Plant proteins and their role in enhancing nutritional quality and
human health
16. Sustainability of novel plant proteins in terms of their cost and other
functional properties