Plant-Based Proteins

1. Plant-based proteins: Origin, history and impact on sustainable nutrition accessSection I - Cereal-based proteins2. Cereal protein- Characterization, extraction and properties3. Processing and storage of cereal proteins4. Cereal protein- Potential health benefits as functional foodsSection II - Pseudocereal-based proteins5. Pseudocereal protein- Characterization, extraction, and properties6. Processing and storage of pseudocereal proteins7. Pseudocereal protein- Applications and health benefitsSection III Protein from pulses8. Pulse protein- Characterization, extraction and functionalities9. Processing and storage of pulse proteins10. Pulse protein- Bioactivities and applications as food and feedSection IV - Protein from seeds and nuts11. Seed and nut protein- Characterization, extraction and properties12. Processing and storage of seeds and nuts protein13. Seed and nut protein- Applications and health benefitsSection V Protein from fruits and vegetables14. Fruit and vegetable protein- Characterization, extraction and functionality15. Processing and storage of fruit and vegetable proteins16. Fruit and vegetable protein- Functions and potential health benefitsSection VI - Plant-based proteins: Value-chain and sustainability17. Plant-protein extraction side streams: Upcycling strategies and applications18. LCA/LCC assessment for the different types of plant-based proteins19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance20. Clean label proteins: Overview and challenges