Emerging Sources and Applications of Alternative Proteins
- 1st Edition, Volume 101 - August 3, 2022
- Imprint: Academic Press
- Editor: Jianping Wu
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 9 8 3 8 0 - 8
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 3 8 9 - 1
Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applicati… Read more
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Request a sales quoteProtein 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.
- Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition
- Written by invited experts with years of hands-on experience on the field
- Provides the latest advancements of research and application of emerging sources of food proteins
- Aims to inspire new protein products development using emerging sources of food proteins
Food scientists, researchers, industry innovators, graduate students, technical and sale persons from food and nutrition companies, dieticians, nutritionists and manufacturers of supplements and nutraceuticals, policy makers
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter One: Emerging sources and applications of alternative proteins: An introduction
- Abstract
- 1: Why do we need alternative proteins?
- 2: What are the alternative proteins?
- 3: What are the applications of alternative proteins?
- 4: Conclusions
- References
- Chapter Two: Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition
- Abstract
- 1: Introduction
- 2: Canola protein characterization
- 3: Canola protein extraction
- 4: Extraction-assisting technologies
- 5: Protein quality: Nutritional value and digestibility, and bioactivity
- 6: Functional properties
- 7: Commercial canola protein products
- 8: Conclusion
- References
- Chapter Three: Pea protein composition, functionality, modification, and food applications: A review
- Abstract
- 1: Introduction
- 2: Pea protein
- 3: Functional properties
- 4: Protein modifications
- 5: Applications
- 6: Conclusions
- Acknowledgments
- References
- Chapter Four: Edible insects, a valuable protein source from ancient to modern times
- Abstract
- 1: Humand entomophagy: Historical, nutritional and sustainability perspective
- 2: Traditional methods and commercial processing technologies used for insects
- 3: Applications of insect protein in food and beverage formulations
- 4: Challenges and future prospects of insect protein
- 5: Conclusion
- References
- Further reading
- Chapter Five: Fungal protein
- Abstract
- 1: Introduction
- 2: Fungi
- 3: Production process
- 4: Regulatory oversight
- 5: The fungal protein market
- 6: Public acceptance
- 7: Nutritional aspects
- 8: Health impact
- 9: Safety concerns
- 10: Ethics
- 11: Social aspects
- 12: Environmental aspects
- 13: Future trends
- References
- Chapter Six: Should and will “cultured meat” become a reality in our plates?
- Abstract
- 1: Introduction: Meat production issues and the context of “cultured meat” development
- 2: Where do we stand with its development and marketing?
- 3: What are the challenges of commercial “cultured meat” production?
- 4: What do consumers think?
- 5: Conclusion and outlook
- References
- Chapter Seven: Meat alternatives: A proofed commodity?
- Abstract
- 1: Introduction
- 2: Main non-animal alternative protein sources used in meat alternatives
- 3: Plant-based meat alternatives
- 4: Fungi-based meat alternatives
- 5: Algae-based meat alternatives
- 6: Insect-based meat alternatives
- 7: Cell-based meat
- 8: Conclusion
- References
- Chapter Eight: Fabrication of protein nanomaterials as delivery systems
- Abstract
- 1: Introduction
- 2: Fabrication of protein nanocarriers
- 3: Conclusions and future perspectives
- References
- Chapter Nine: Food protein-derived bioactive peptides for the management of nutrition related chronic diseases
- Abstract
- 1: Introduction
- 2: An overview of nutrition related chronic diseases
- 3: The potential of food protein-derived bioactive peptides in improving human health
- 4: Clinical evidence of bioactive peptides in management of nutrition related chronic diseases
- 5: Prospective trends
- References
- Edition: 1
- Volume: 101
- Published: August 3, 2022
- No. of pages (Hardback): 320
- No. of pages (eBook): 320
- Imprint: Academic Press
- Language: English
- Hardback ISBN: 9780323983808
- eBook ISBN: 9780323983891
JW
Jianping Wu
Dr. Wu is a Full Professor and Director of Food Science and Bioresource Technology Division at the Department of Agricultural, Food and Nutritional Science of University of Alberta (Edmonton, Canada). His globally recognized research program focuses on processing of food proteins for food and functional food applications, with the ultimate goals to sustain the global protein nutrition and to unlock the potential of food proteins as the diet-based strategies for the prevention and mitigation of chronic diseases. Dr. Wu is also a world-renowned researcher in egg research. He has published over 220 peer-reviewed articles at international journals, 15 invited book chapters, 2 edited books (sole editor), over 250 presentations, and 10 patents/patent applications. He is an editorial advisory member of Food & Function and Journal of Functional Foods, associate editor for Journal of Functional Foods (since 2019.4), associate editor-in-chief for Food Science and Human Wellness (since 2014.9), and past associate editor for Journal of the Science of Food and Agriculture (2012.1-2018.12). He is the past Chair of the Protein and Co-Products Division of the American Oil Chemists' Society (AOCS) and the Nutraceuticals and Functional Foods Division of Institute of Food Technologists (IFT), a regular organizer and chair of numerous scientific symposia/sessions. and is currently serving as the Treasurer of International Society for Nutraceuticals and Functional Foods (ISNFF). Jianping is also a highly praised mentor. He has successfully supervised 14 PhD students, 13 Master students, 22 postdoctoral fellows, and 14 summer students. He was nominated by his trainees for the Department mentor award at the University of Alberta (2016), which recognizes his exceptionally high-quality work with and for graduate students. He is the recipient of IFT Babcock-Hart Award (2021), which honors an IFT member who has attained distinction by contributions to food technology that result in improved public health through nutrition or more nutritious food, and the Fellow of the Agricultural and Food Chemistry Division (AGFD) of American Chemical Society (ACS, 2021), which recognizes an AGFD member who has made outstanding scientific contributions to the field of agricultural and food chemistry.
Affiliations and expertise
Professor and Director of Food Science and Bioresource Technology Division, Department of Agricultural, Food and Nutritional Science of University of Alberta, Edmonton, CanadaRead Emerging Sources and Applications of Alternative Proteins on ScienceDirect