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Title Plant protein foods / Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali, editors
Published Cham, Switzerland : Springer, 2022


Description 1 online resource (522 pages)
Contents Intro -- Preface -- Contents -- About the Editors -- Contributors -- Chapter 1: High Protein Foods: A Comparison of Animal Origin vs Plant Origin -- 1 Introduction -- 2 Protein Quality -- 3 Protein Sources -- 3.1 Proteins from Animal Sources -- 3.2 Proteins from Plant Sources -- 4 Protein and Human Health -- 4.1 Animal Proteins and Health -- 4.2 Plant Proteins and Health -- 5 Summary -- References -- Chapter 2: An Overview of Plant-Based Protein Rich Products -- 1 Introduction -- 2 Plant-Based Protein Rich Products -- 2.1 Grains Protein-Based Products -- 2.1.1 Wheat Protein
Texturized Wheat Protein -- 2.1.2 Rice Protein -- 2.1.3 Sorghum and Millets Protein -- Kafirin Protein and Its Intended Uses -- 2.1.4 Quinoa Proteins -- 2.2 Legume's Protein -- 2.2.1 Soy Protein -- Textured Soy Protein -- Soy Protein Isolate -- 2.2.2 Pulse Proteins -- Pulse Protein Concentrates and Isolates -- Pulse Proteins Based Imitation Milk Products -- Pulses Proteins-Based Comminuted Meat and Meat Analogs -- 2.2.3 Peanut Protein -- 2.3 Nuts Protein-Based Products -- 2.3.1 Almond Protein -- 2.3.2 Walnut Protein -- 2.3.3 Pistachio Protein -- 2.4 Edible Seeds Protein-Based Products
3 Conclusion -- References -- Chapter 3: Processing Technologies to Produce Plant Protein Concentrates and Isolates -- 1 Introduction -- 2 Processing for Protein Extraction and Separation -- 2.1 Milling -- 2.2 Dry Fractionation -- 2.2.1 Air Classification -- 2.2.2 Electrostatic Separation -- 2.3 Wet Extraction Processes -- 2.3.1 Alkaline Extraction-Isoelectric Precipitation (AE-IP) -- 2.3.2 Membrane Technologies -- 2.3.3 Salt Extraction-Dialysis (SED) -- 2.3.4 Micellar Precipitation (MP) -- 2.4 Technologies to Improve Cell Disruption and Protein Extraction -- 2.4.1 Enzyme-Assisted Extraction
2.4.2 Ultrasound-Assisted Extraction -- 2.4.3 Microwave-Assisted Extraction -- 2.4.4 Other Technologies for Cell Disruption and/or Protein Extraction -- 3 Drying Processes -- 4 Conclusion -- References -- Chapter 4: Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods -- 1 Introduction -- 2 Plant-Based Industrial Food Waste as Sources of High-Quality Proteins -- 2.1 Press Cakes/Oil Meals -- 2.2 Cereals Processing By-products -- 2.3 Legumes Processing By-products -- 3 Recent Technological Developments
3.1 Technological Hurdles to Overcome Scale-Up Issues of Plant Proteins Globally -- 4 Development of Plant-Based Protein Hydrolysates -- 4.1 Challenges for the Hydrolyzed Protein Production and Utilization -- 4.2 Plant Proteins as Replacer of Fish Meal in Aqua Feeds -- 4.2.1 Structure/Function Relationship -- 4.2.2 Functionalization Strategies for Innovating Plant-Based Proteins Formulations -- 4.2.3 Taste and Flavor Challenges Posed by Plant-Based Proteins -- Contemporary Technological Advancements for Alternative Protein Products
Summary Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain
Notes 4.2.4 Alternative Plant-Based Proteins Meat Production through Extrusion
Includes index
Online resource; title from PDF title page (SpringerLink, viewed April 7, 2022)
Subject Plant proteins as food.
Plant proteins.
Plant Proteins, Dietary
Plant Proteins
Plant proteins.
Plant proteins as food.
Genre/Form Electronic books
Form Electronic book
Author Manickavasagan, A.
Lim, Loong-Tak.
Ali, Amanat
ISBN 9783030912062