Plant-Based Proteins
Sources, Extraction, Applications, Value-chain and Sustainability
- 1st Edition - October 22, 2024
- Imprint: Academic Press
- Editors: Fatih Ozogul, Sneh Punia Bangar, Nitya Sharma
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 3 7 0 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 3 6 9 - 5
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
Purchase options
Institutional subscription on ScienceDirect
Request a sales quotePlant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided into six sections, including Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant- and animal-based proteins and their potential industrial applications.
A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.
A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.
- Explains the utilization of protein as clean label ingredients
- Includes insights on extraction, composition, and quality
- Discusses industrial applications and health-promoting benefits
- Covers safety, toxicology, and shelf life
- Provides a comparative analysis of plant- and animal-based proteins
Academics and researchers (food science and engineering, food technologists, chemists, nutritionists, pharmacists, biotechnologists, etc.), through the industrial engineers and technicians (food engineers, food plant managers, new product and processing developers/managers, in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc.) and to the persons in general with interest in all these fields united by a common denominator: plant-based proteins as a clean label ingredient for food industries.Students at different levels (B.Sc., M.Sc., and PhD.). Graduate, postgraduate and postdoc students conducting research studies in the plant-based proteins/plant-based meat analogues and undergraduate students who want to specialize or initiate a research career in one of the areas covered by this book. Moreover, it will be used by researchers and industry sectors – functional, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Chapter 1. Plant-based proteins: overview and impact on sustainable nutrition access
- Abstract
- 1.1 Introduction
- 1.2 Demand and importance of dietary protein
- 1.3 Comparison between plant protein and animal protein
- 1.4 Plant-based sources and demand for dietary protein
- 1.5 Functional properties of plant-based proteins
- 1.6 Industrial applications of protein
- 1.7 Modification approaches
- 1.8 Issues and challenges
- 1.9 Conclusion
- References
- Section I: Cereal-based proteins
- Chapter 2. Cereal protein—characterization, extraction, and properties
- Abstract
- 2.1 Introduction
- 2.2 Maize
- 2.3 Rice
- 2.4 Wheat
- 2.5 Barley
- 2.6 Sorghum
- 2.7 Oats
- 2.8 Rye and triticale
- 2.9 Conclusions
- References
- Chapter 3. Processing and storage of cereal proteins
- Abstract
- 3.1 Introduction
- 3.2 Classification of cereal proteins
- 3.3 Wheat protein digestibility as affected by processing
- 3.4 Influence of extrusion on the nutritional and functional attributes of cereal proteins
- 3.5 Conclusion
- References
- Chapter 4. Cereal protein—potential health benefits as functional foods
- Abstract
- 4.1 Introduction
- 4.2 Bioactive peptides from proteins
- 4.3 Cereal proteins and peptides
- 4.4 Cereal protein–anthocyanin complexes
- 4.5 Conclusion
- References
- Section II: Pseudocereal-based proteins
- Chapter 5. Pseudocereal protein—application and health benefits
- Abstract
- 5.1 Introduction
- 5.2 Protein content and amino acid composition of pseudocereals
- 5.3 Methods of extraction and isolation of proteins
- 5.4 Applications of different pseudocereal proteins
- 5.5 Health benefits of different pseudocereal proteins
- 5.6 Conclusion
- References
- Section III: Protein from pulses
- Chapter 6. Pulse protein: characterization, extraction and functionalities
- Abstract
- 6.1 Introduction
- 6.2 Composition, molecular characteristics, and nutritional quality of pulse proteins
- 6.3 Pulse grain pretreatment methods
- 6.4 Novel extraction technologies
- 6.5 Pulse grain fractionation methods
- 6.6 Characterization methods of structural properties of pulse protein fractions
- 6.7 Functional properties of fractionated pulse proteins
- 6.8 Conclusion
- References
- Chapter 7. Processing and storage of pulse proteins
- Abstract
- 7.1 Introduction
- 7.2 Composition, structural, and nutritional quality of pulse proteins
- 7.3 Processing of pulse proteins and how it affects their functionality
- 7.4 Storage of pulse proteins
- 7.5 Conclusion
- References
- Chapter 8. Pulse proteins—bioactivities and applications as food and feed
- Abstract
- 8.1 Introduction
- 8.2 Types of pulse proteins
- 8.3 Methods for modulation of bioactivities in pulse proteins
- 8.4 Bioactivities of pulse proteins
- 8.5 Application of pulse protein
- 8.6 Conclusion
- References
- Section IV: Protein from seeds and nuts
- Chapter 9. Seed and nut protein—applications and health benefits
- Abstract
- 9.1 Introduction
- 9.2 Functional properties of seed and nut proteins
- 9.3 Influence of processing treatments on the functionality of seed and nut proteins
- 9.4 Applications of seed and nut proteins
- 9.5 Bioactivity and health benefits of seed and nut proteins
- 9.6 Conclusions
- References
- Section V: Protein from fruits and vegetables
- Chapter 10. Fruit and vegetable protein—characterization, extraction, and functionality
- Abstract
- 10.1 Introduction
- 10.2 Characterization of protein
- 10.3 Protein extraction techniques
- 10.4 Functionality of fruits and vegetable proteins
- 10.5 Protein/peptide allergenicity/bioactivity—general
- 10.6 Combining biological activity and colloidal/polymer characteristics
- 10.7 Conclusion
- References
- Section VI: Plant-based proteins: Value-chain and sustainability
- Chapter 11. Plant-protein extraction from side streams: upcycling strategies and applications
- Abstract
- 11.1 Introduction
- 11.2 Plant-based protein-rich side streams
- 11.3 Techniques for protein extraction from plant-based side streams
- 11.4 Nutritional and functional properties of proteins extracted from plant-based side streams
- 11.5 Conclusions
- Acknowledgment
- References
- Chapter 12. Sustainable plant-based meat protein alternatives—regulatory aspects and consumer acceptance
- Abstract
- 12.1 Introduction
- 12.2 Technology in the PBMA production
- 12.3 Regulatory frameworks on meat alternatives
- 12.4 The consumer acceptance
- 12.5 Solutions to increase consumption of plant-based meat alternatives
- 12.6 Conclusion
- References
- Chapter 13. Fruit and vegetable protein—functions and potential health benefits
- Abstract
- 13.1 Introduction
- 13.2 Protein content in fruits and vegetables
- 13.3 Protein requirement
- 13.4 Protein profiles
- 13.5 Other important health benefits
- 13.6 Conclusion
- References
- Index
- Edition: 1
- Published: October 22, 2024
- Imprint: Academic Press
- No. of pages: 446
- Language: English
- Paperback ISBN: 9780443133701
- eBook ISBN: 9780443133695
FO
Fatih Ozogul
Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University in Turkey. He has more than 20 years of practical experience as a researcher/lecturer. 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’.
Affiliations and expertise
Çukurova University, Adana, TurkeySB
Sneh Punia Bangar
Sneh Punia Bangar, Ph.D., is a researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA.
Affiliations and expertise
Clemson University, South Carolina, United StatesNS
Nitya Sharma
Dr. Nitya Sharma is a Program Manager for Food Loss and Waste at WRI India's Food, Land, and Water Program. With a background in food engineering and technology, she has an extensive academic and research portfolio that includes over 60 publications in high-impact journals, 10 outreach publications, 9 book chapters, a patent, and 16 international conference presentations. Dr. Sharma earned her Ph.D. in Processing and Food Engineering from Banaras Hindu University and furthered her research skills as a visiting researcher at the University of Reading, UK. She has held roles such as Marie Sklodowska-Curie Post-Doctoral Fellow at Teagasc, Dublin, and post-doctoral and research positions at IIT Delhi and the DST-Centre for Innovative and Applied Bioprocessing. She has developed new technology packages and methodologies for food quality assessment and has transferred knowledge to the industry and local farmers. Dr. Sharma serves as an associate guest editor for few journals and is a life member of the Association of Food Scientists and Technologists India (AFSTI) and an associate member of the Institute of Chemical Engineers. Dr. Sharma’s current role is focused on advancing research in agriculture and food sustainability. She contributes to efforts in reducing food loss and food waste, enhancing food security, and promoting sustainable food systems.
Affiliations and expertise
Food, Land and Water Program, WRI India, New Delhi, IndiaRead Plant-Based Proteins on ScienceDirect