Emerging Sources and Applications of Alternative Proteins
Gebonden Engels 2022 9780323983808Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.
Specificaties
Lezersrecensies
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Inhoudsopgave
Preface
Jianping Wu
1. Emerging sources and applications of alternative proteins: An introduction
Jianping Wu
2. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition
Amir Vahedifar and Jianping Wu
3. Pea protein composition, functionality, modification, and food applications: A review
Yanting Shen, Shan Hong and Yonghui Li
4. Edible insects, a valuable protein source from ancient to modern times
Andrea M. Liceaga
5. Fungal protein
Pedro F Souza Filho
6. Should and will "cultured meat" become a reality in our plates?
Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette
7. Meat alternatives: A proofed commodity?
Fatma Boukid and Mohammed Gagaoua
8. Fabrication of protein nanomaterials as delivery systems
Weijuan Huang and Lingyun Chen
9. Clinical evidence of food protein-derived bioactive peptides in management of nutrition related chronic diseases
Xinyi Cao, Shaokang Wang and Wang Liao
Jianping Wu
1. Emerging sources and applications of alternative proteins: An introduction
Jianping Wu
2. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition
Amir Vahedifar and Jianping Wu
3. Pea protein composition, functionality, modification, and food applications: A review
Yanting Shen, Shan Hong and Yonghui Li
4. Edible insects, a valuable protein source from ancient to modern times
Andrea M. Liceaga
5. Fungal protein
Pedro F Souza Filho
6. Should and will "cultured meat" become a reality in our plates?
Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette
7. Meat alternatives: A proofed commodity?
Fatma Boukid and Mohammed Gagaoua
8. Fabrication of protein nanomaterials as delivery systems
Weijuan Huang and Lingyun Chen
9. Clinical evidence of food protein-derived bioactive peptides in management of nutrition related chronic diseases
Xinyi Cao, Shaokang Wang and Wang Liao
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