Emerging Sources and Applications of Alternative Proteins
Academic Press
Published on 5. August 2022
320 pages
978-0-323-98389-1 (ISBN)
Description
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.
- Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition
- Written by invited experts with years of hands-on experience on the field
- Provides the latest advancements of research and application of emerging sources of food proteins
- Aims to inspire new protein products development using emerging sources of food proteins
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08/2022
Academic Press
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Content
PrefaceJianping Wu1. Emerging sources and applications of alternative proteins: An introductionJianping Wu2. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutritionAmir Vahedifar and Jianping Wu3. Pea protein composition, functionality, modification, and food applications: A reviewYanting Shen, Shan Hong and Yonghui Li4. Edible insects, a valuable protein source from ancient to modern timesAndrea M. Liceaga5. Fungal proteinPedro F Souza Filho6. Should and will "cultured meat" become a reality in our plates?Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette7. Meat alternatives: A proofed commodity?Fatma Boukid and Mohammed Gagaoua8. Fabrication of protein nanomaterials as delivery systemsWeijuan Huang and Lingyun Chen9. Clinical evidence of food protein-derived bioactive peptides in management of nutrition related chronic diseasesXinyi Cao, Shaokang Wang and Wang Liao
