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Plant-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.

• 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

"...it is becoming more important for food scientist and product developers to stay abreast of the latest developments and possibilities in this space. This book provides an overview of plant-based proteins in terms of characterisation, extraction, storage, potential health benefits, functionalities and applications. Thirteen chapters in six sections cover cereal-based proteins, pseudocereal-based proteins, pulses, seeds and nuts, fruits and vegetables, and value-chain sustainability." - Professor Gunnar Sigge, FST Magazine, July 2025

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Tartalomjegyzék:

1. Plant-based proteins: Origin, history and impact on sustainable nutrition access

Section I - Cereal-based proteins
2. Cereal protein- Characterization, extraction and properties
3. Processing and storage of cereal proteins
4. Cereal protein- Potential health benefits as functional foods

Section II - Pseudocereal-based proteins
5. Pseudocereal protein- Characterization, extraction, and properties
6. Processing and storage of pseudocereal proteins
7. Pseudocereal protein- Applications and health benefits

Section III Protein from pulses
8. Pulse protein- Characterization, extraction and functionalities
9. Processing and storage of pulse proteins
10. Pulse protein- Bioactivities and applications as food and feed

Section IV - Protein from seeds and nuts
11. Seed and nut protein- Characterization, extraction and properties
12. Processing and storage of seeds and nuts protein
13. Seed and nut protein- Applications and health benefits

Section V Protein from fruits and vegetables
14. Fruit and vegetable protein- Characterization, extraction and functionality
15. Processing and storage of fruit and vegetable proteins
16. Fruit and vegetable protein- Functions and potential health benefits

Section VI - Plant-based proteins: Value-chain and sustainability
17. Plant-protein extraction side streams: Upcycling strategies and applications
18. LCA/LCC assessment for the different types of plant-based proteins
19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance
20. Clean label proteins: Overview and challenges

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