Plant-based Proteins: Sources, extraction, applications, value-chain and Sustainability

Provides the latest findings and most recent approaches and trends on clean label proteins. Divided in 6 sections such as Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (Value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant and animal-based proteins and their potential industrial applications. A comprehensive reference offering the food industry and researchers the actual state-of-the-art necessary insights to know what has been done recently and the potential uses of plant proteins.

- Explains the utilization of protein as clean label ingredients

- Includes insights on extraction, composition, and quality

- Discusses industrial applications and health-promoting benefits

- Covers safety, toxicology, and shelf life

- Provides a comparative analysis of plant- and animal-based proteins