Proteins: Sustainable Source, Processing and Applications

Addresses the health effects and properties of proteins, highlights sustainable sources and consumption, and analyzes existing processes and products

Charis M. Galanakis (Edited by)

9780128166956, Elsevier Science

Paperback, published 31 May 2019

358 pages
23.4 x 19 x 2.3 cm, 0.73 kg

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products.

1. Health effects of proteins and peptides
2. Sustainable proteins production
3. Consumer behavior and sustainable protein consumption
4. Insects as a source of sustainable proteins
5. Microalgae as a potential source of proteins
6. Plant-based proteins
7. Protein isolates from meat processing by-products
8. Proteins from fish processing by-products
9. Whey proteins
10. Extraction techniques of proteins and peptides
11. Production and bioengineering of therapeutic proteins
12. Stability of proteins during processing and storage
13. Applications of proteins in encapsulation
14. Plant based proteins and flavor delivery in foods
15. Applications in foods

Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]