In the name of Allah the Merciful

Novel Plant Protein Processing: Developing the Foods of the Future

by Zakir Showkat Khan, Sajad Ahmad Wani, Shemilah Fayaz, B0CPQSF3TK, 1032438169, 1003812686, 9781032438160, 9781003812685, 9781003812678, 978-1032438160, 978-1003812685, 978-1003812678, 978-1-032-43816-0, 978-1-032-43992-1, 978-1-003-36979-0

English | 2024 | Original PDF | 23 MB | 309 Pages

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Proteins  serve as an important nutritional as well as structural component of  foods. Not only do they provide an array of amino acids necessary for  maintaining human health but also act as thickening, stabilizing,  emulsifying, foaming, gelling, and binding agents. The ability of a  protein to possess and demonstrate such unique functional properties  depends largely on its inherent structure, configuration, and how they  interact with other food constituents, like, polysaccharides, lipids,  and polyphenolic compounds. Proteins from animal sources have superior  functionality, higher digestibility, and lower anti-nutrient components  than plant proteins. However, consumer preferences are evolving  worldwide for ethically and sustainably sourced, clean, cruelty-free,  vegan or vegetarian plant-based food products. Unlike proteins from  animal sources, plant proteins are more versatile, religiously, and  culturally acceptable among vegetarian and vegan consumers and  associated with lower food processing waste, water, and soil  requirement.

Thus, the processing and utilization of  plant proteins have gained worldwide attention and as such numerous  scientific studies are focusing on enhancing the utilization of plant  proteins in food and pharmaceutical products through various processing  and modification techniques to improve their techno-functional  properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents  a roadmap for plant protein science, and technology which will focus on  plant protein ingredient development, plant protein modification, and  the creation of plant protein-based novel foods.

Key Features:

  • Includes complete information about novel plant protein processing for use as future foods
  • Presents a roadmap to upscale the meat analog technological processes
  • Discusses marketing limitations of plant based proteins and future opportunities

This  book highlights the important scientific, technological advancements  that are being deployed in the future foods using plant proteins,  concerns, opportunities, and challenges, and, as an alternative to  maintaining a healthy and sustainable modern food supply. It covers the  most recent research related to the plant protein-based future foods  which include their extraction, isolation, modification,  characterization, development, and final applications. It also covers  the formulation and challenges: emphasis on the modification for a  specific use, legal aspects, business perspective, and future  challenges. This book is useful for researchers, readers, scientists,  and industrial people to find information easily.