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Sustainable Protein Sources
Advances for a Healthier Tomorrow
- 2nd Edition - November 17, 2023
- Editors: Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 6 5 2 - 3
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 1 6 5 3 - 0
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the… Read more
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Request a sales quoteSustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each.
The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage.
- Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins
- Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins
- Provides an overview of production, including processing, protein isolation, use cases and functionality
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- List of contributors
- Preface
- Acknowledgments
- Introduction
- Chapter 1. Proteins in Our Diet: Challenges in Feeding the Global Population
- Abstract
- 1.1 Introduction
- 1.2 Proteins and Their Role in Food and Diet
- 1.3 Sustainable Sources of Proteins
- 1.4 Reasons to Consume Plant and Alternate Proteins
- 1.5 Meat Consumption: Why We Are on the Current Path
- 1.6 Role of the Consumer for the Greater Good
- Disclaimer
- References
- Chapter 2. Soy Protein: Environmental Impacts, Production, Applications and Nutrition
- Abstract
- 2.1 Introduction
- 2.2 Production
- 2.3 Soybean Protein Recovery: Protein Isolation
- 2.4 Types of Soy Proteins and Protein Products
- 2.5 Sustainability
- 2.6 Nutrition
- 2.7 Uses and Functionality
- 2.8 Application and Current Products
- 2.9 Potential New Uses, Issues, and Challenges
- 2.10 Concluding Remarks
- References
- Chapter 3. Rice: A Source of Plant Protein with Many Valuable Processing Co-products
- Abstract
- 3.1 Introduction
- 3.2 Production of Rice
- 3.3 Rice Grain Components and Processing of Rice
- 3.4 Functional Properties and Applications of Rice Protein Products
- 3.5 Allergenicity, Off Tastes, and Antinutritional Factors
- 3.6 Potential New Uses for Emerging Health Benefits
- 3.7 Concluding Remarks
- References
- Chapter 4. Proteins from Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications
- Abstract
- 4.1 INTRODUCTION
- 4.2 NUTRITION AND DIGESTIBILITY, ALLERGEN, AND ANTINUTRITIVE ASPECTS
- 4.3 PROTEIN FUNCTIONALITY
- 4.4 APPLICATIONS IN FOOD AND FEED
- 4.5 Conclusion
- References
- Chapter 5. Proteins from Sorghum and Millets
- Abstract
- 5.1 INTRODUCTION
- 5.2 SORGHUM AND MILLET PRODUCTION, LAND WATER, AND ENERGY USE
- 5.3 PROTEIN NUTRITIVE QUALITY
- 5.4 PROTEIN TYPES, COMPOSITION AND STRUCTURE
- 5.5 SORGHUM AND MILLET PROCESSING
- 5.6 DEVELOPMENTS IN IMPROVING SORGHUM AND MILLET PROTEIN QUALITY
- 5.7 CONCLUSIONS
- References
- Chapter 6. Protein From Oat: Structure, Processes, Functionality, and Nutrition
- Abstract
- 6.1 Introduction
- 6.2 Oat as a Protein Crop
- 6.3 Properties of Oat Protein
- 6.4 Manufacture of Oat Protein Isolates and Concentrates
- 6.5 Functionality and Potential Uses
- 6.6 Future Outlook
- References
- Chapter 7. Pea—A Sustainable Vegetable Protein Crop
- Abstract
- 7.1 Introduction
- 7.2 Sustainability, Energy, and Water Use
- 7.3 Processing of Peas
- 7.4 Nutritive Value of Pea
- 7.5 Uses and Functionality
- 7.6 Applications and Current Products
- 7.7 Health Benefits of Peas
- 7.8 Conclusions
- References
- Chapter 8. Faba Bean as a Sustainable Plant Protein Source
- Abstract
- 8.1 Introduction
- 8.2 Crop Production
- 8.3 Protein Composition and Nutritive Value
- 8.4 Protein Processing
- 8.5 Protein Functional Properties
- 8.6 Food Applications of Faba Bean Proteins
- 8.7 Flavor
- 8.8 Concluding Remarks and Future Research Needs
- References
- Chapter 9. Chickpea Protein: Sustainable Production, Functionality, Modification, and Applications
- Abstract
- 9.1 Introduction
- 9.2 Extraction and Fractionation of Proteins from Chickpea
- 9.3 Physicochemical and Functional Properties
- 9.4 Nutritional Properties
- 9.5 Improvement of Chickpea Protein Quality
- 9.6 Promising End-Product Applications
- 9.7 Potential New Uses
- 9.8 Potential Challenges and Recent Advances in Sustainable Chickpea Processing
- 9.9 Conclusion and Future Perspectives
- References
- Chapter 10. Lentil: Revival of Poor Man’s Meat
- Abstract
- 10.1 INTRODUCTION
- 10.2 SUSTAINABILITY
- 10.3 LENTIL PROTEINS: CHARACTERIZATION AND PROCESSING INTO FLOURS, CONCENTRATES, AND ISOLATES
- 10.4 NUTRITION AND HEALTH
- 10.5 INGREDIENT FUNCTIONALITY
- 10.6 OFF-FLAVORS ASSOCIATED WITH LENTIL FLOUR AND LENTIL PROTEIN INGREDIENTS
- 10.7 APPLICATIONS AND CURRENT PRODUCTS
- 10.8 CONCLUSIONS
- References
- Chapter 11. Lupin: An Important Protein and Nutrient Source
- Abstract
- 11.1 Introduction
- 11.2 Sustainability
- 11.3 Food (Protein) Dependence of the European Union
- 11.4 Processing of Lupin
- 11.5 Nutritive Value
- 11.6 Antinutritive Factors and Allergenicity
- 11.7 Uses and Functionality
- 11.8 Applications
- 11.9 Current Food Products
- 11.10 Health Aspects of Lupin
- 11.11 Conclusion
- References
- Chapter 12. Underutilized Protein Resources from African Legumes
- Abstract
- 12.1 INTRODUCTION
- 12.2 MARAMA BEANS
- 12.3 BAMBARA GROUNDNUT
- 12.4 CONCLUSION
- References
- Chapter 13. Coconut: A Sustainable Source Providing Plant Protein and Several Coproducts
- Abstract
- 13.1 Introduction
- 13.2 Production
- 13.3 Coconut as an Oil and Protein Crop
- 13.4 Coconut Kernel Protein
- 13.5 Processing of Coconut Protein-Containing Products and Other Coproducts
- 13.6 Coconut Kernel By-Products and Related Products
- 13.7 Coconut Protein-Based Vegan Product Development
- 13.8 Other Edible Ingredients from Coconut Drupe and Kernel
- 13.9 Concluding Remarks
- References
- Chapter 14. Proteins from Canola/Rapeseed—Current Status
- Abstract
- 14.1 Introduction
- 14.2 Production of Canola/Rapeseed
- 14.3 Proteins of Canola/Rapeseed
- 14.4 Processes of Protein Product Preparation
- 14.5 Nutritional Value
- 14.6 Antinutritional Factors of C/RS
- 14.7 Allergenicity of Canola/Rapeseed Proteins
- 14.8 Functional Properties of Protein Products
- 14.9 Applications and Current Products
- 14.10 Potential New Uses, Issues and Challenges
- 14.11 Off-Tastes Associated with C/RS Proteins
- 14.12 Concluding Remarks
- References
- Chapter 15. Peanut as a Source of Sustainable Vegetable Protein-Processes and Applications
- Abstract
- 15.1 Introduction
- 15.2 Peanuts as a Sustainable Crop
- 15.3 Peanut Protein Composition
- 15.4 Raw Peanut Processing
- 15.5 Peanut Protein as a Food Ingredient
- 15.6 Properties and Modifications of Peanut Protein
- 15.7 Food Applications of Peanut Protein
- 15.8 Other Applications of Peanut Protein
- 15.9 Disadvantages of Peanut Protein
- 15.10 Conclusion
- Acknowledgments
- Disclaimer
- References
- Chapter 16. Hempseed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties
- Abstract
- 16.1 General Overview
- 16.2 Major Seed Proteins
- 16.3 Properties of Hempseed Protein Products
- 16.4 Bioactive Properties of Hempseed Proteins and Peptides
- 16.5 Concluding Remarks
- References
- Chapter 17. Flaxseed (Linum usitatissimum L.) for Protein Based Products
- Abstract
- 17.1 Introduction
- 17.2 Land, Water and Energy Use
- 17.3 Protein Products From Flaxseed
- 17.4 Nutritive Value of Flaxseed Proteins
- 17.5 Uses and Functionality of Flaxseed Protein
- 17.6 Application and Current Products
- 17.7 Potential New Uses, Issues, and Challenges
- 17.8 Concluding Remarks
- References
- Chapter 18. Sunflower as a Developing Plant Protein Source for Food
- Abstract
- 18.1 Introduction
- 18.2 Composition and Structure of Sunflower Proteins
- 18.3 Nutritional Properties
- 18.4 Functional Properties
- 18.5 Minor Seed Compounds and their Interactions with Proteins
- 18.6 Current Strategies in the Production of Sunflower Proteins for Food
- 18.7 Concluding Remarks and Future Outlook
- References
- Chapter 19. Quinoa as a Sustainable Protein Source: Production, Nutrition, and Processing
- Abstract
- 19.1 INTRODUCTION
- 19.2 Production of Quinoa
- 19.3 MORPHOLOGY
- 19.4 NUTRITIONAL QUALITY
- 19.5 PROCESSING METHODS
- 19.6 QUINOA PROTEIN FUNCTIONALITY, OFF-TASTES, AND CHALLENGES
- 19.7 CONCLUDING REMARKS AND FUTURE RESEARCH NEEDS
- References
- Chapter 20. Sustainability, Processing, Applications, and International Trade of Amaranth Grain
- Abstract
- 20.1 Sustainability of Grain Amaranth Production
- 20.2 Processing of Amaranth
- 20.3 Food Applications
- 20.4 Research Needs
- 20.5 Conclusion
- References
- Chapter 21. Amaranth Part 2—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health
- Abstract
- 21.1 Introduction
- 21.2 Nutritional Components in Amaranth
- 21.3 Amaranth Proteins and Amino Acids
- 21.4 Amaranth Bioactivity Peptides
- 21.5 Potential Uses of Amaranth Proteins in the Food Industry
- 21.6 Genetic Engineering of Amaranth Proteins
- 21.7 Concluding Remarks
- Acknowledgments
- References
- Chapter 22. Chia—The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses
- Abstract
- 22.1 Introduction
- 22.2 Sustainability of Chia
- 22.3 Consumption of Chia
- 22.4 Nutritional Value
- 22.5 Outstanding Chia Compounds for the Food Industry
- 22.6 The Future is Running in Chia Seeds: Molecular Engineering
- 22.7 Concluding Remarks
- Acknowledgments
- References
- Chapter 23. Potato: A Sustainable Source of Functional and Nutritional Proteins
- Abstracts
- 23.1 Introduction
- 23.2 Crop Sustainability
- 23.3 Protein Composition of Potato
- 23.4 Potato to Protein: Biorefinery
- 23.5 Current Uses, Functionality, and Applications
- 23.6 Nutrition and Health Value of Potato Protein
- References
- Chapter 24. Moringa Proteins: Nutrition, Functionality, and Applications
- Abstract
- 24.1 General Information
- 24.2 Land, Water, Energy Use, and Sustainability
- 24.3 Crop Production
- 24.4 Processing
- 24.5 Proteins of Moringa
- 24.6 Nutritive Value
- 24.7 Allergenicity, Off-Taste, and Antinutritional Compounds
- 24.8 Functionality of Moringa Proteins
- 24.9 Current Uses and Application of Moringa Proteins
- 24.10 Potential New Uses and Challenges
- References
- Chapter 25. Edible Insects: a Neglected and Promising Food Source
- Abstract
- 25.1 INTRODUCTION
- 25.2 ETHNO-ENTOMOLOGY
- 25.3 ENVIRONMENT
- 25.4 FARMING INSECTS
- 25.5 SAFETY CONSIDERATIONS
- 25.6 NUTRITION
- 25.7 CONSUMER ATTITUDES
- 25.8 FUTURE LABEL MODIFICATIONS
- 25.9 FOOD SAFETY
- 25.10 PROCESSING AND MARKETING
- 25.11 LEGISLATION
- 25.12 THE WAY FORWARD
- References
- Chapter 26. Mycoprotein: A Healthy New Protein with a Low Environmental Impact
- Abstract
- 26.1 Origins and Discovery of Mycoprotein
- 26.2 Food Safety and the Regulatory Framework
- 26.3 Cultivation and Processing of Mycoprotein
- 26.4 Nutritional Characteristics of Mycoprotein
- 26.5 Mycoprotein and Environmental Impact
- References
- Chapter 27. Fermotein®: A Novel Versatile Protein- and Fiber-Rich Food Ingredient Based on Fungal Fermentation
- Abstract
- 27.1 Development of the Fermotein® Product
- 27.2 The 'Why' of Fungal Protein as an Alternative Protein Source
- 27.3 Production Process of Fermotein®
- 27.4 Nutritive Value Relative to Animal Protein
- 27.5 Current Uses, Functionality, and Application
- 27.6 Off-Tastes or Challenges of Using this Protein
- 27.7 Potential New Uses
- References
- Chapter 28. Microalgae: A Potential Opportunity for Proteins and Bioactive Compounds Destined for Food and Health Industry
- Abstract
- 28.1 Introduction
- 28.2 High-Value Bioproducts from Microalgae
- 28.3 Microalgae Protein Biofactories
- 28.4 Methods of Extraction and Purification of Bioactive Compounds from Microalgae
- 28.5 Market of the Bioproducts Derived from Microalgae
- 28.6 Conclusions
- Acknowledgements
- References
- Chapter 29. Fermentation Farming: An Overview of the Technologies Driving the New Food Revolution
- Abstract
- 29.1 Introduction
- 29.2 Why Fermentation?
- 29.3 Design of Fermentation Processes and Equipment
- 29.4 Microorganisms
- 29.5 Inputs for Fermentation Processes
- 29.6 Harvesting the Revolutionary Potential of Exponential Growth
- 29.7 Opportunities Arising from the Metabolic Diversity of Microorganisms
- 29.8 Light as a Source of Energy: Photoautotrophic Microorganisms
- 29.9 Sources of Nitrogen
- 29.10 Microorganisms Used in Different Fermentation Processes
- 29.11 Genetic Modification of Microorganisms Used for Fermentation Farming
- 29.12 Downstream Processing
- 29.13 Examples of Microorganisms and Fermentation Processes
- 29.14 Types of Fermentation Processes
- 29.15 Conclusion
- References
- Chapter 30. The Future of Sustainable Dairy
- Abstract
- 30.1 Introduction: Dairy, an Industry Ripe for Change
- 30.2 Sustainability Demands Change
- 30.3 Everybody Loves Cheese. Can It Be Sustainable?
- 30.4 Replacing Animals with Microbes
- 30.5 Solving the Cheese Problem
- 30.6 Consumer Insights and Challenges
- 30.7 A Look Ahead—Forecast for Change
- Background References
- References
- Chapter 31. Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
- Abstract
- 31.1 Introduction
- 31.2 Current and Future Trends in Human Consumption of Animal-based Proteins
- 31.3 Consumption of Alternative Protein Sources
- 31.4 Turning Consumers Off Meat: Policies for Reducing Meat Consumption
- 31.5 Affording A Healthy Diet
- 31.6 The Physiology of Enjoying Food
- 31.7 Taste Preferences
- 31.8 Plant and Alternative Proteins in Foods and Their Challenges
- 31.9 Role of Flavors in Modulating Off-Notes in Protein-based Products
- 31.10 Binding of Flavors by Proteins
- 31.11 Our Upbringing and Cultural Influence on Food Choices
- 31.12 Introduction of New Foods and Changing Consumer Habits
- 31.13 Conclusion
- Disclaimer
- References
- Chapter 32. Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices
- Abstract
- 32.1 CLOSING COMMENTARY
- 32.2 SUSTAINABLE PROTEIN SOURCES
- 32.3 ECO-FRIENDLY FOOD OPTIONS
- 32.4 RELEVANCE OF BIG FOOD MANUFACTURERS
- 32.5 PRODUCTION OF MORE FOOD FROM THE SAME LAND (AND ALTERNATE FARMING METHODS)
- 32.6 REDUCTION IN FOOD WASTE
- 32.7 USING MICROBIOMES TO OUR ADVANTAGE
- 32.8 CIRCULAR ECONOMY
- 32.9 SUSTAINABLE FUTURE POPULATIONS
- 32.10 MORAL OBLIGATIONS AND QUESTIONS PEOPLE NEED TO DEBATE
- 32.11 DISCLAIMER
- References
- Index
- No. of pages: 716
- Language: English
- Edition: 2
- Published: November 17, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323916523
- eBook ISBN: 9780323916530
SN
Sudarshan Nadathur
JW
Janitha P.D. Wanasundara
LS