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Title Proteins : sustainable source, processing and applications / edited by Charis M. Galanakis
Published London : Academic Press, an imprint of Elsevier, [2019]
Online access available from:
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Description 1 online resource : illustrations
Contents 1. Sustainable proteins production / Peter Alexander, Calum Brown, Clare Dias, Dominic Moran and Mark D.A. Rounsevell -- 2. Insects as a source of sustainable proteins / Seema Patel -- 3. Microalgae as a potential source of proteins / Ângelo Paggi Matos -- 4. Plant-based proteins / René Renato Balandrán-Quintana, Ana María Mendoza-Wilson, Gabriela Ramos-Clamont Montfort and José Ángel Huerta-Ocampo -- 5. Protein isolates from meat and processing by-products / Cristina Chuck-Hernández and César Ozuna -- 6. Proteins from fish processing by-products / Daniel Ananey-Obiri, Lovie G. Matthews and Reza Tahergorabi -- 7. Whey proteins / Rajeshree A. Khaire and Parag R. Gogate -- 8. Bioanalytical aspects in enzymatic protein hydrolysis of by-products / Sileshi G. Wubshet, Diana Lindberg, Eva Veiseth-Kent, Kenneth A. Kristoffersen, Ulrike Böcker, Kathryn E. Washburn and Nils K. Afseth -- 9. Production and bioengineering of recombinant pharmaceuticals / Tatiana Q. Aguiar, Sílvio B. Santos, Ivone M. Martins, Lucília Domingues and Carla Oliveira -- 10. Stability of proteins during processing and storage / Shivani Pathania, Puneet Parmar and Brijesh K Tiwari
Summary 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. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development
Bibliography Includes bibliographical references and index
Notes Online resource; title from PDF title page (EBSCO, viewed June 06, 2019)
Subject Proteins -- Processing
Form Electronic book
Author Galanakis, Charis M., editor.
ISBN 0128166959