Plant Proteins
Farm to Table
- 1st Edition - December 19, 2025
- Latest edition
- Editors: Dilek Uzunalioglu, Vanessa Brovelli, Ramnarain Ramakrishna
- Language: English
Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference… Read more
Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.
It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators.
- Includes nutritional claims and calculations for individual countries supported with examples
- Presents methods and techniques for evaluations of plant-based foods
- Provides descriptions and comparisons of types of plant proteins
- Contains application case studies pertaining to ingredient insights, formulation tips, and food processing challenges and solution
- Provide insights on plant protein ingredient processing
Industry professionals working to develop and commercialize ingredients for plant-based foods, such as food technologists, research scientists, product developers, and process engineers as well as students and educators in food science programs and food-processing programs
Section 1: Introduction to Plant-Based Proteins as Food Ingredients
1. Plant-Based Proteins: Definitions and Types
2. Consumer Trends, Nutrition, and Sustainability
3. Advancements in Plant Sciences, Genetics, and Breeding
4. Protein Isolation and Processing Techniques
5. Functionality of Plant-Based Proteins
Section 2: Application of Plant-Based Proteins in the Food Industry
6. Rheology of Foods Containing Plant-Based Proteins
7. Sensory Aspects and Oral Processing of Plant-Based Proteins
8 Plant-Based Proteins in Bakery and Snack Applications
9. Plant-Based Proteins in Pasta and Noodle Applications
10. Plant-Based Proteins for Formulation of Dairy Alternatives (or Plant-Based Milks)
11. Texturizing Proteins for Meat Alternatives
12. Plant-Based Proteins for Formulation of Meat Alternatives
13. Using Functional Fats in Plant Protein Formulations
Section 3: Regulatory Issues Concerning Plant Proteins
14. Protein Claims
Section 4: The Future of Plant-Based Proteins
15. Emerging Technologies Pertaining to Plant-Based Proteins
16. Commercialization and Consumer Acceptance
- Edition: 1
- Latest edition
- Published: December 19, 2025
- Language: English
DU
Dilek Uzunalioglu
Dilek Uzunalioglu serves as a consultant in empowering food and beverage companies. She is an R&D leader with over 25 years of experience spanning both academia and the food industry. Vanessa Brovelli is the Director of R&D at Bay State Milling, Massachusetts, United States. With over 20 years of experience in the food industry, she is an active member of the Cereals & Grains Association and its Book Acquisitions Committee. Ramnarain Ramakrishna is the R&D Manager at Bay State Milling, Massachusetts, United States. He currently represents the Nutrition division of the Book Acquisitions Committee.
Affiliations and expertise
Senior Director, Food Discovery & Design at Motif FoodWorks Inc.VB
Vanessa Brovelli
Vanessa Brovelli has 15 years of food industry experience in product development and commercialization. She specializes in grain-based foods, gluten-free foods, and beverage applications. Vanessa is currently the Senior Manager of Product Development at Bay State Milling Company, and she also oversees their trained sensory panel. Her focus includes the development and commercialization of innovative grain and seed ingredients that improve nutrition, performance, and/or sensory characteristics through novel process technologies or plant varieties. Specific to the topics outlined in this book proposal, she has experience with dairy analogs, and plant protein ingredients and flours for finished food functionality and protein claims. Vanessa has BS degrees in Food Science and Biology from the University of Massachusetts at Amherst (U.S.A.). She is a member of Cereals & Grains Association and the current Chair for her regional IFT chapter.
Affiliations and expertise
Senior Manager of Product Development at Bay State Milling CompanyRR
Ramnarain Ramakrishna
Ramnarain Ramakrishna is a PhD candidate at North Dakota State University, Fargo (U.S.A.) and expects to complete his degree in Fall 2020. Ramnarain’s primary research interest is the link between food and health. His current research focuses on the biological activity of phytochemicals in cereal grains and understanding their role in improving human health and preventing diseases such as hyperglycemia. Ramnarain holds a master’s degree in food science and nutrition from the University of Leeds (U.K.) and a bachelor’s degree in biotechnology from MRSCASC College (India). Ramnarain served as treasurer of the Nutrition Division of the Cereals & Grains Association for 2016–17 and currently represents the division on the Book Acquisitions Committee.
Affiliations and expertise
Department of Plant Sciences, North Dakota State University, USA