| ISBN13: | 9780323917254 |
| ISBN10: | 0323917259 |
| Binding: | Paperback |
| No. of pages: | 400 pages |
| Size: | 228x152 mm |
| Language: | English |
| 0 |
Plant Proteins
EUR 220.00
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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.
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
