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Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label protein… Read more
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1. Plant-based proteins: Origin, history and impact on sustainable nutrition access
Section I - Cereal-based proteins
2. Cereal protein- Characterization, extraction and properties
3. Processing and storage of cereal proteins
4. Cereal protein- Potential health benefits as functional foods
Section II - Pseudocereal-based proteins
5. Pseudocereal protein- Characterization, extraction, and properties
6. Processing and storage of pseudocereal proteins
7. Pseudocereal protein- Applications and health benefits
Section III Protein from pulses
8. Pulse protein- Characterization, extraction and functionalities
9. Processing and storage of pulse proteins
10. Pulse protein- Bioactivities and applications as food and feed
Section IV - Protein from seeds and nuts
11. Seed and nut protein- Characterization, extraction and properties
12. Processing and storage of seeds and nuts protein
13. Seed and nut protein- Applications and health benefits
Section V Protein from fruits and vegetables
14. Fruit and vegetable protein- Characterization, extraction and functionality
15. Processing and storage of fruit and vegetable proteins
16. Fruit and vegetable protein- Functions and potential health benefits
Section VI - Plant-based proteins: Value-chain and sustainability
17. Plant-protein extraction side streams: Upcycling strategies and applications
18. LCA/LCC assessment for the different types of plant-based proteins
19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance
20. Clean label proteins: Overview and challenges
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Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at the Cukurova University. He has more than 20 years of practical experience as researcher/lecturer, working at the Cukurova University. His job also involves teaching in the field of food science and microbiology. He received his PhD from Lincoln University (United Kingdom) in Food Science and Microbiology in 2002. He has many publications in SCI & SCI-E (over 250) in the different food science journals, 3 edited books as well as more than 20 chapters in the international food books. His publications have received more than 9000 citations (h-index 51) in Scopus. He is an associate editor of Food Bioscience, Measurement: Food and Frontiers in Microbiology (Food Section) and also editorial board member for Trends in Food Science and Technology and Data in Brief. According to the rankings made by Stanford University, he has been on the list of the World's Top 1% Scientists in the field of Food Science for the last three years. He was ranked among the 0.1% of the world scientists in the field of Agricultural Sciences according to Most Cited Researchers List’ published by Clarivate (Web of Science) Analytics in 2023 and became a ‘Highly Cited Researcher’.
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