| Description |
1 online resource |
| Contents |
<P><b>Section 1: Sources -- Alternative Proteins from Land, Sea and Air </b>1. Traditional Protein sources 2. Protein from land -- Cereals 3. Protein from land -- Legumes and Pulses 4. Protein from land -- Unconventional Plant Protein 5. Protein from land -- Kingdom Fungi 6. Protein from seafoods 7. Protein from Seaweed Aquaculture 8. Protein from Microalgae and Duckweed 9. Protein from insects -- a new biosphere of opportunity 10. Protein from microscopic sources -- a realistic scalable solution?</p> <p><b>Section 2: Production -- novel technologies</b> 11. Post-harvest strategies -- efficiency and novel processes. Extending shelf life and reducing spoilage potential for minimizing food waste. 12. Novel extraction technologies 13. Analytical and purification techniques</p> <p><b>Section 3: Applications</b> 14. Meat-free products 15. Drink your protein -- beverages and health drinks 16. Protein as a functional food ingredient 17. Protein for the nutraceutical and supplements market 18. The consumer -- who is the target audience for alternative proteins?</p> <p><b>Section 4: Sustainability and Legislation</b> 19. Circular economy 20. Biorefinery 21. Legislation</p> |
| Subject |
Proteins.
|
|
Protein engineering -- Technological innovations
|
|
protein.
|
|
Proteins
|
| Form |
Electronic book
|
| Author |
Tiwari, Brijesh K., editor
|
|
Healy, Laura E., editor
|
| ISBN |
9780323972321 |
|
0323972322 |
|
