The demand for plant proteins continues to increase due to the growing global population, rising protein deficiency, and their versatile environmental, functional, nutritional, and health benefits. Plant proteins represent a more sustainable source to (partially) supplement costly animal-based foods. Many factors can influence protein functionality and application, such as protein sources, production methods, molecular structures, chemical properties, food formulations and environment, and food processing techniques. The potential applications of plant proteins are diverse. This reprint covers diverse topics related to the characterization, chemistry, interaction, processing, modification, functionality, and/or application of various plant proteins in relation to human food.
Functionality and Food Applications of Plant Proteins
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$151.00
Description
The demand for plant proteins continues to increase due to the growing global population, rising protein deficiency, and their versatile environmental, functional, nutritional, and health benefits. Plant proteins represent a more sustainable source to (partially) supplement costly animal-based foods. Many factors can influence protein functionality and application, such as protein sources, production methods, molecular structures, chemical properties, food formulations and environment, and food processing techniques. The potential applications of plant proteins are diverse. This reprint covers diverse topics related to the characterization, chemistry, interaction, processing, modification, functionality, and/or application of various plant proteins in relation to human food.
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...
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last...
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein...
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