| Description |
1 online resource (449 pages) |
| Contents |
Intro -- Half Title -- Title Page -- Copyright Page -- Dedication -- Contents -- Preface -- About the Editor -- Contributors -- 1. Trends and Motivations for Novel Protein Sources and Contribution towards Food Security -- 1.1 Introduction -- 1.2 Trends and Motivations for Novel Protein Sources -- 1.2.1 Health Improvement -- 1.2.2 Cost and Availability of Protein -- 1.2.3 Environmental Impact -- 1.2.4 Food Transition and Justice -- 1.2.5 Other Factors -- 1.3 Novel Proteins to Improve Food Security and Sustainability -- 1.3.1 Food Security -- 1.3.2 Aging Population and Chronic Disease -- 1.3.3 Alternative Protein Sources and Sustainability -- 1.3.4 Food Choice Changes -- 1.4 The Challenges of Novel Proteins -- 1.4.1 Challenges with In Vitro Meats as a Protein Source -- 1.4.2 Challenges with Edible Insects as a Protein Source -- 1.5 Key Aspects of Novel Protein Sources -- 1.5.1 Food Safety Aspects -- 1.5.2 Health and Nutritional Aspects -- 1.5.3 Technological Aspects -- 1.5.4 Environmental and Ethical Aspects -- 1.6 Conclusion -- Acknowledgement and Declaration -- References -- 2. Plant Proteins -- 2.1 Introduction -- 2.1.1 Development of Hunting Skill and Physiological Adaptation to Dietary Changes -- 2.1.2 Animal Protein Versus Plant Protein Consumption in the Future -- 2.2 Animal Protein and Plant Protein-Based Diets -- 2.2.1 Adequacy of Vegetarian Diets -- 2.2.2 Complementary Plant Proteins to Meet Essential Amino Acids Requirements -- 2.2.3 A Healthy Rationale for Plant-Based Proteins -- 2.2.4 Dietary Habits of Related Species -- 2.2.4.1 Differences in Protein Intake and GI Anatomy between Humans and Other Primates -- 2.2.4.2 Comparative Diet of Domestic and Feral Pigs to Humans, Given Comparable GI Tracts -- 2.2.4.3 Commercial Swine Feeding as Evidence of the Efficacy of Plant-Based Proteins -- 2.3 Protein Quality |
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2.3.1 The Protein Efficiency Ratio -- 2.3.2 The Protein Digestibility-Corrected Amino Acid Score -- 2.3.3 Application of the PDCAAS -- 2.4 Legumes (Soybeans and Pulse Crops: Peas, Chickpeas, Common Beans and Faba Beans, Lentils) -- 2.4.1 World Legume Production -- 2.4.2 Soybeans -- 2.4.2.1 Purported Health Benefits of Soy Protein Consumption -- 2.4.2.2 Amino Acid Composition of Soy Protein -- 2.4.2.3 Digestibility of Soy Protein -- 2.4.3 Peas -- 2.4.3.1 Protein and Amino Acid Composition of Peas -- 2.4.3.2 Pea Flours, Concentrates and Isolates -- 2.4.3.3 Pea Protein Digestibility -- 2.4.4 Chickpeas -- 2.4.4.1 Culinary Uses of Chickpeas and the Effect of Cooking on Nutrient Availability -- 2.4.4.2 Protein and Amino Acid Composition of Chickpeas -- 2.4.4.3 Chickpea Protein Digestibility -- 2.4.5 Common Beans and Faba Beans -- 2.4.5.1 Utility of Beans and the Effect of Antinutritional Factors on Protein Digestibility -- 2.4.5.2 Protein and Amino Acid Composition of Beans -- 2.4.5.3 The Presence of Antinutritional Factors and Their Effect on Protein Digestibility -- 2.4.5.4 Processing Methods That Alter Antinutritional Activity -- 2.4.6 Lentils -- 2.4.6.1 The Protein Content of Lentils -- 2.4.6.2 The Amino Acid Balance of Lentils -- 2.4.6.3 The Presence of Bioactive Peptides in Lentils -- 2.4.6.4 Antinutritional Factors and Their Effect on Protein Digestibility -- 2.4.7 Cereals and Pseudo-cereals -- 2.4.7.1 Corn Utilization in World Food, Feed and Industrial Markets -- 2.4.7.2 Wheat Utilization in World Food, Feed and Industrial Markets -- 2.4.7.3 Rice Utilization in the World Food Market -- 2.4.7.4 Barley Utilization in World Food and Feed Markets -- 2.4.7.5 Sorghum Utilization in World Food, Feed and Industrial Markets -- 2.4.7.6 Oats Utilization in the World Food and Feed Markets -- 2.4.8 The Pseudo-cereals -- 2.4.8.1 Consumption of the Pseudo-cereals |
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2.4.8.2 Complementarity of the Cereal and Pseudo-cereal Protein to Other Plant Protein -- 2.4.8.3 Protein Content and Limiting Essential Amino Acids in the Cereals and Pseudo-cereals -- 2.4.8.4 Protein Quality in the Cereals and Pseudo-cereals -- 2.4.8.5 Antinutritional Factors in the Cereals and Pseudo-cereals -- 2.5 Nuts and Seeds -- 2.5.1 Ground Nuts and Tree Nuts -- 2.5.2 Chia Seeds and Sunflower Seeds -- 2.5.3 Protein Content and Limiting Amino Acids in Nuts -- 2.5.4 Protein Content and Limiting Amino Acids in Seeds -- 2.5.5 Antinutritional Factors and Their Effect on Protein Digestibility in Nuts and Seeds -- 2.6 Vegetables -- 2.6.1 Antinutritional Factors in Vegetables -- 2.6.2 Protein and Limiting Amino Acids in Vegetables -- 2.6.3 Vegetable Protein Digestibility -- 2.7 Summary -- References -- 3. Single-Cell Protein -- A Group of Alternative Proteins -- 3.1 Introduction -- 3.2 Production of SCP -- 3.2.1 Suitable Strain Selection -- 3.2.2 Fermentation -- 3.2.3 Harvesting -- 3.2.4 SCP Processing for Food -- 3.3 Major Microbial Sources -- 3.3.1 Fungi -- 3.3.2 Yeast -- 3.3.3 Algae -- 3.3.4 Bacteria -- 3.4 Applications of SCP -- 3.4.1 Health and Nutrition -- 3.4.2 Therapeutic, Natural Medicine and Cosmetic Products -- 3.4.2.1 Food Production -- 3.4.2.2 Cosmetic Products and Other Industries -- 3.5 Advantages of SCP -- 3.5.1 High Rate of Multiplication -- 3.5.2 Genetic Modification -- 3.5.3 Variety of Raw Material -- 3.5.4 Independence of Climatic Conditions and Environment Friendship -- 3.6 Disadvantages of SCP -- 3.6.1 High Level of Nucleic Acids -- 3.6.2 Allergic Reactions and Toxic Metabolites -- 3.6.3 Health Condition Developments -- 3.6.4 Cost of Production -- 3.7 Conversion of Food Wastes to SCP -- 3.8 Recent Advances in SCP and Future Aspects -- 3.9 Conclusion -- Acknowledgement and Declaration -- References |
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4. Algae as an Alternative Source of Protein -- 4.1 Introduction -- 4.2 Algal Species Evaluated as Sources of Protein -- 4.3 Protein Quality -- 4.4 Protein Extraction Methods -- 4.4.1 Cell Disintegration Methods for Protein Extraction -- 4.4.1.1 Mechanical and Physical Techniques for Protein Extraction -- 4.4.1.2 Chemical Techniques of Cell Disintegration -- 4.4.1.3 Cell Disintegration Methods Using Enzymes -- 4.4.1.4 Cell Disruption Using a Combination of Different Methods -- 4.5 Recovery and Fractionation of Protein from Micro-algae Extracts -- 4.6 Analysis and Quantification of Micro-algae Extracted Protein -- 4.7 Digestibility of Algae Protein -- 4.8 Use of Algae Proteins as Animal Feed -- 4.9 Safety of Micro-algae Extracted Proteins -- 4.10 Conclusion and Future Outlook -- Acknowledgements -- References -- 5. Insect-Derived Protein as Food and Feed -- 5.1 Introduction -- 5.1.1 Development Challenges of Livestock Production as a Protein Source -- 5.1.2 Development Challenges of Plant and Poultry Production as Protein Sources -- 5.1.3 Current Sources of Protein -- 5.1.4 Insects as an Alternative Food Source -- 5.2 Insect Proteins -- 5.3 Some Important Insect Species and Their Utilization as a Protein Source in Animals Feeding -- 5.3.1 Black Soldier Fly Larvae (H. illucens) and Its Protein -- 5.3.1.1 Utilization of BSF in Animals Feeding -- 5.3.1.2 Challenges Associated with the Utilization of BSF in Animals Feed -- 5.3.2 Housefly and Its Protein -- 5.3.2.1 Utilization of Housefly in Animals Feeding -- 5.3.3 Silkworm Pupae and Its Protein -- 5.3.3.1 Utilization of Silkworm Pupae in Animals Feeding -- 5.3.4 Mealworm (T. molitor) and Its Protein -- 5.3.5 Cricket and Its Protein -- 5.3.5.1 Utilization of Cricket in Animals Feeding -- 5.3.6 Grasshopper and Its Protein -- 5.3.6.1 Utilization of Grasshopper in Animals Feeding |
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5.3.7 Locust and Its Protein -- 5.3.7.1 Utilization of Locust in Animals Feeding -- 5.4 Processing Proteins from Insects and Their Potential Applications -- 5.5 Utilization of the Whole Insect as a Protein Source in Processed Foods -- 5.6 Production of Insect Protein Extracts and Their Techno-functional Properties -- 5.7 Application of Insect Protein Hydrolysates in the Production of Food Product -- 5.8 Biological Activities of Insect Protein Hydrolysates and Peptides -- 5.9 Insect Proteins as a Potential Source of Antimicrobial Peptides -- 5.10 The Importance of Insects' Utilization in Human Food -- 5.11 Safety Issues with Insects as Source of Protein -- 5.12 Challenges Associated with the Consumption of Insects as Human Food -- References -- 6. Snails -- 6.1 Introduction -- 6.1.1 Marine Snails -- 6.1.1.1 Turbinidae Family -- 6.1.2 Terrestrial Snails -- 6.2 Nutritional Aspects of Snail Meat -- 6.2.1 Proximate Composition -- 6.2.1.1 Land Snails -- 6.2.1.1.1 Marine Snails -- 6.2.1.2 Comparison with Commercial Meats -- 6.2.2 Amino Acid Composition -- 6.2.3 Fatty Acid Composition -- 6.2.4 Other Nutritionally Important Components -- 6.2.4.1 Cholesterol -- 6.2.4.2 Vitamin E -- 6.3 Minerals and Potential Toxic Compounds in Snail -- 6.3.1 Minerals -- 6.3.2 Organochlorine Pesticides (OCPs) -- 6.4 Health Risks -- 6.5 Health Aspects -- 6.6 Conclusions -- Acknowledgement -- References -- 7. Keratin as an Alternative Protein in Food and Nutrition -- 7.1 Introduction -- 7.2 Structure and Chemical Composition of Keratins -- 7.3 Keratin Amino Acid Composition -- 7.4 Methods for Keratin Extraction and Degradation -- 7.4.1 Alkaline Hydrolysis Methods -- 7.4.2 Oxidation Methods -- 7.4.3 Reduction Methods -- 7.4.4 Sulphitolysis Methods -- 7.4.5 Ionic Liquid Dissolution Methods -- 7.4.6 Steam Flash Explosion Methods -- 7.4.7 Microwave-Assisted Methods |
| Notes |
7.5 Microbial and Enzymatic Methods for the Degradation and Hydrolysis of Keratins |
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Description based on publisher supplied metadata and other sources |
| Subject |
Wild foods.
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Food -- Safety measures.
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Artificial foods.
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Artificial foods
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Food -- Safety measures
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Wild foods
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| Form |
Electronic book
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| Author |
Riley, William W
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Hussain, Malik A
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| ISBN |
1000510743 |
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9781000510744 |
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0429299834 |
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9780429299834 |
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