Plant-Based Proteins Processing (eBook, ePUB)

Emerging Trends and Applications
Redaktion: Sunil, C. K.; Palanimuthu Ph. D, V.; Meda, Venkatesh

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 384
• Erscheinungstermin: 8. Dezember 2025
• Englisch
• ISBN-13: 9780443339561
• Artikelnr.: 75990705

Inhaltsangabe

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