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Proteins: Sustainable Source, Processing and Applications
- 1st Edition - May 30, 2019
- Editor: Charis M. Galanakis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 6 6 9 5 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 7 2 8 6 - 5
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalga… Read more
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Request a sales quoteProteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products.
This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.
- Supports the current applications of proteins in the food industry, along with those that are under development
- Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation
- Explores industrial applications that are affected by aforementioned aspects
food scientists and nutrition researchers working in food applications and food processing as well as those who are interested in the development of innovative products and functional foods; food technologists, engineers, and chemists; new product developers, researchers, academics and professionals working in the food industry; post-graduate students studying food chemistry, food science and technology, and food processing
- No. of pages: 358
- Language: English
- Edition: 1
- Published: May 30, 2019
- Imprint: Academic Press
- Paperback ISBN: 9780128166956
- eBook ISBN: 9780128172865
CG
Charis M. Galanakis
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
Galanakis Laboratories, Chania, GreeceRead Proteins: Sustainable Source, Processing and Applications on ScienceDirect