Plant-Based Proteins Processing
Emerging Trends and Applications
- 1st Edition - November 1, 2025
- Imprint: Academic Press
- Editors: C.K. Sunil, Venkatesh Meda, V. Palanimuthu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 3 9 5 5 - 4
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 3 9 5 6 - 1
Plant-Based Proteins Processing: Emerging Trends and Applications is a comprehensive guide focusing on the extraction, modification, applications, and marketing of plant-… Read more
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Request a sales quotePlant-Based Proteins Processing: Emerging Trends and Applications is a comprehensive guide focusing on the extraction, modification, applications, and marketing of plant-based proteins. It explores sources, nutritional properties, and both conventional and novel extraction techniques. Modification methods such as thermal, non-thermal, biological, and chemical are detailed. The book consists of five sections, beginning with an overview of plant proteins and their digestibility, bioavailability, and nutritional properties. Each section provides valuable insights for students, researchers, professionals, and food manufacturers involved in plant-based protein production. The book also delves into food byproducts as sources of protein, discusses challenges, and highlights future opportunities for plant-based proteins.
Section C focuses on the effects of various modification methods on plant proteins, while Section D and E cover practical applications and market prospects respectively. This book is an essential resource for anyone interested in the growing field of plant-based proteins.
Section C focuses on the effects of various modification methods on plant proteins, while Section D and E cover practical applications and market prospects respectively. This book is an essential resource for anyone interested in the growing field of plant-based proteins.
- Covers all aspects of plant-based proteins, such as sources, properties, bioavailability, extraction, modification of protein, applications, and market challenges
- Explores nutritional, physiochemical, and functional qualities of plant proteins
- Includes chemical, enzyme, and novel techniques for the extraction of plant proteins
Researchers, professionals, consumers, food manufacturers and others who are engaged in the plant-based protein production.
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
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
- Edition: 1
- Published: November 1, 2025
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780443339554
- eBook ISBN: 9780443339561
CS
C.K. Sunil
Sunil. C.K. has 20 years of experience in teaching, R&D and administration at Safal Market and IIFPT, a reputed food research institution in India. He was Manager (QA), at Safal Market, before joining as Assistant Professor at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu. He has pursued B Tech (Ag. Engg) and M Sc (Ag. Engg.) from UAS, Bangalore and Ph D (Food Process Engineering) from NIFTEM-T. He is recipient of Gold Medal for outstanding performance in Under graduation. His areas of research include millets processing, drying of food, design and development of food processing machinery and non-thermal processing. He has peer reviewed scientific publications chapters and conference proceedings in national, international journals and conferences. He has also published book chapters and books with coveted publishers. He serves as a peer reviewer for various international journals. He is member of several professional bodies.
Affiliations and expertise
Assistant Professor, Department of Food Engineering and Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Thanjavur, IndiaVM
Venkatesh Meda
Dr. Meda is currently working as a Professor in the Department of Chemical and biological Engineering at the University of Saskatchewan, Saskatoon, Canada and is main research focus is oriented on “Post-harvest value-added processing of food / biomaterials using novel technologies”. Dr. Meda has been recognized for this leadership and visionary qualities towards the effort he is investing on a global and sustainable food security. He has published over 100 peer reviewed Scientific publications, 6 book chapters, 200 conference proceedings and supervised more than a dozen of post-graduate students and visiting scholars . He has been invited as a keynote speaker at International conferences in countries such as New Zealand, Turkey, Brazil, Austria, France, England, USA, and other Asia pacific region. He has been actively involved in Collaborations in India including Karunya University, NIFTEM, IIT-Delhi, NABI-CIAB, IICPT, IIT-Kharagpur, UAS, Bangalore, and TNAU.
Affiliations and expertise
Professor, Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, CanadaVP
V. Palanimuthu
Dr. Palanimuthu is currently working as the Director of National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, India. He has an experience of over 30 years under various capacities of teaching/research/extension. He has served as special officer, college of Agricultural Engineering, GKVK and as university head (Agril. Engg) Division, University of Agricultural Sciences, Bengaluru. Dr. Palanimuthu has published peer reviewed scientific publications, book chapters and conference proceedings. He has supervised around 30 post gradute students and Ph.D students. He has developed and commercialised various agricultural processing gadgets/machines and process technologies. He has also handled 19 externally funded projects and 49 ICAR-AICRP projects. He has also established centre of excellence (Small millets) for processing and value addition in GKVK. He is member of several professional bodies. He has received best teacher award from UAS, Bengaluru, India.
Affiliations and expertise
National Institute of Food Technology, Entrepreneurship and Management, India