Plant-based proteins : sources, extraction, applications, value-chain and sustainability /
This book, edited by Fatih Ozogul, Snehpunia Bangar, and Nitya Sharma, provides a comprehensive overview of plant-based proteins, focusing on their sources, extraction processes, applications, and value chains. It addresses the growing demand for dietary proteins, comparing plant-based to animal-bas...
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| Format: | E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
[S.l.] :
Academic Press,
[2025]
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| Schlagworte: | |
| Online-Zugang: | ScienceDirect |
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Inhaltsangabe:
- Front Cover
- Plant-Based Proteins
- Copyright Page
- Contents
- List of contributors
- About the editors
- 1 Plant-based proteins: overview and impact on sustainable nutrition access
- 1.1 Introduction
- 1.2 Demand and importance of dietary protein
- 1.3 Comparison between plant protein and animal protein
- 1.4 Plant-based sources and demand for dietary protein
- 1.4.1 Cereal and pseudocereal proteins
- 1.4.1.1 Rice bran proteins
- 1.4.1.2 Wheat bran protein
- 1.4.1.3 Sorghum proteins
- 1.4.1.4 Quinoa proteins
- 1.4.1.5 Barley proteins
- 1.4.2 Nuts (almond, walnut, hazelnut)
- 1.4.3 Meat analogs from plant proteins
- 1.4.4 Milk analogs from plant proteins
- 1.5 Functional properties of plant-based proteins
- 1.5.1 Plant protein and cardiovascular disease and metabolic risk factors
- 1.5.2 Antioxidant and anti-inflammatory activity
- 1.5.3 Antihypertensive activity
- 1.5.4 Anticancer activity
- 1.5.5 Antidiabetic activity
- 1.5.6 Mineral binding capacity
- 1.6 Industrial applications of protein
- 1.6.1 As supplements in food products
- 1.6.2 As edible coating or films