Plant Proteins

Plant Proteins: Nutritional Aspects and Processing Applications

covers various methods used to extract and purify plant proteins for nutrition, health, and new product development. The book identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture, and/or shelf-life. A special focus on plant-based meat is discussed, along with insights on how plant-based proteins effect digestive wellness and the microbiome. Additional sections address the nano-reduction of plant-based proteins and their role in the delivery of different bioactive compounds and health benefits.

Key Points

Provides in-depth understanding of various methods used to extract and purify plant proteins

Identifies different techniques employed to characterize plant protein structure and functionality

Recognizes bioactive peptides from plant-based proteins and benefits to health

Focuses on the isolation, characterization, modification, and application of plant-based proteins to improve flavor, nutrition, and functional attributes for product development

Highlights the sustainability and cost effectiveness of novel plant proteins