Plant-Based Proteins Processing

Plant-Based Proteins Processing: Emerging Trends and Applications

covers sources, extraction, properties, bioavailability, modification, applications, and marketing opportunities, in addition to the conventional and emerging technologies applied for obtaining plant-based proteins. This book consists of five sections, starting with Section A which includes chapters on overview, sources, digestibility and bioavailability, nutritional properties, and food byproducts as a source of protein. Section B covers the extraction of plant-based proteins, which has chapters on the chemical, enzyme, and novel techniques for extraction of plant proteins. Section C chapters focus on the modification of the plant protein, including all the modification methods (Thermal, Non-thermal, Biological, and Chemical methods) and their effects on the protein. Section D includes the applications of the proteins, and the last Section, E, covers the market, challenges, and future opportunities for plant-based proteins. Plant-Based Proteins Processing is a complete guide for students, researchers, professionals, consumers, food manufacturers, and others who are engaged in plant-based protein production.

Highlights

covers all aspects of plant-based proteins, such as sources, properties, bioavailability, extraction, modification, applications and market challenges

explores nutritional, physiochemical, and functional qualities of plant proteins

includes chemical, enzyme, and novel techniques for extraction of plant proteins

includes all the modification methods (Thermal, Non-Thermal, Biological and chemical methods) and their effect on plant proteins

includes application of plant proteins in various foods.