The Future of Plant Protein Innovations, Challenges, and Opportunities /
This book presents plant proteins as sustainable and healthy substitutes for animal proteins, highlighting innovations, challenges, and opportunities. Chapters cover emerging sources like duckweed, microalgae, quinoa, and hemp, comparing their nutritional aspects with traditional sources such as soy...
I tiakina i:
| Kaituhi rangatōpū: | |
|---|---|
| Ētahi atu kaituhi: | , |
| Hōputu: | Tāhiko īPukapuka |
| Reo: | Ingarihi |
| I whakaputaina: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2025.
|
| Putanga: | 1st ed. 2025. |
| Ngā marau: | |
| Urunga tuihono: | https://doi.org/10.1007/978-981-96-4190-1 |
| Ngā Tūtohu: |
Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
Rārangi ihirangi:
- -- Chapter 1: Introduction To Plant Protein: Benefits and Applications
- Chapter 2: Insights Into Nutritional Properties of Plant Proteins for Health Benefits
- Chapter 3: Sustainability of Plant Protein
- Chapter 4: Plant-Based Food Industry: Overview and Trends
- Chapter 5: Biotechnology For Plant Protein Production
- Chapter 6: Processing Technologies for Plant Protein Products
- Chapter 7: Sensory Properties of Plant Protein Products
- Chapter 8: Labeling Requirements for Plant Protein Sources
- Chapter 9: Plant Protein and Human Health
- Chapter 10:Marketing Strategies for Plant Protein Products
- Chapter 11:Challenges and Opportunities for the Plant-Based Food Industry.