Alternative Proteins, Volume 154 provides a comprehensive overview of alternative proteins, exploring their sources, production technologies, nutritional profiles, and potential to transform the global food system. Covering plant-based, microbial, insect, and cultured (cell-based) proteins, the book examines the scientific advances, market trends, regulatory challenges, and sustainability implications of these innovative protein sources. Chapters in this new release include Introduction to Alternative Proteins, Molecular Properties of Plant-Based Proteins for Alternative Proteins, The Science of Alternative Proteins: Comparing Animal and Plant-Based Sources, Blue Proteins: Marine-Derived Alternatives for Sustainable Nutrition and Climate-Resilient Food Systems, and much more. Additional sections cover Insect Proteins for Alternative Proteins: Sustainable Solutions with Molecular Efficiency, Plant-Based Proteins: Key Sources and Production Methods, Fungal proteins as Eco-friendly Alternate Proteins, Algae and Microbial Proteins for Alternative Proteins: Untapped Molecular Resources, Integrating Siddha Dietary Principles with Alternative Protein Systems: A Pathway Toward Sustainable and Functional Nutrition, Alternative Proteins: Structure and Functional Properties, and a variety of extensive and timely topics.
1. Chapter One: Introduction to alternative proteins - p. 1 2. Chapter Two: Molecular properties of plant-based proteins for alternative protein - p. 33 3. Chapter Three: The science of alternative proteins: Comparing animal and plant-based sources - p. 73 4. Chapter Four: Blue proteins: Marine-derived alternatives for sustainable nutrition and climate-resilient food systems - p. 93 5. Chapter Five: Insect proteins for alternative proteins: Sustainable solutions for molecular efficiency - p. 119 6. Chapter Six: Plant-based proteins: Key sources and production methods - p. 153 7. Chapter Seven: Fungal proteins as eco-friendly alternate proteins - p. 203 8. Chapter Eight: Algae and microbial proteins for alternative proteins: Untapped molecular resources - p. 257 9. Chapter Nine: Integrating Siddha dietary principles with alternative protein systems: A pathway toward sustainable and functional nutrition - p. 307 10. Chapter Ten: Alternative proteins: Structure and functional properties - p. 331 11. Chapter Eleven: Enzyme kinetics and engineering strategies for sustainable alternative protein production: From plant and microbial systems to cultivated meat - p. 357 12. Chapter Twelve: Computational methods for alternative proteins - p. 383 13. Chapter Thirteen: Food-technology innovations in alternative proteins - p. 441 14. Chapter Fourteen: Computational structural insights into alternative proteins: The impact of AlphaFold and AI-based prediction - p. 469 15. Chapter Fifteen: Sustainability of alternative proteins - p. 499 16. Chapter Sixteen: Processing and structural modifications of insect proteins for alternative proteins - p. 525 17. Chapter Seventeen: Nutritional and functional properties of alternative proteins - p. 567 18. Chapter Eighteen: The chemistry and molecular basis of cultured meat from alternative proteins - p. 593 19. Chapter Nineteen: Future of alternative proteins: Blurring the lines between animal- and plant-based - p. 627 20. Chapter Twenty: The alternative protein transition: Societal impacts and conclusion - p. 655
Alternative Proteins, Volume 154 provides a comprehensive overview of alternative proteins, exploring their sources, production technologies, nutritional profiles, and potential to transform the global food system. Covering plant-based, microbial, insect, and cultured (cell-based) proteins, the book examines the scientific advances, market trends, regulatory challenges, and sustainability implications of these innovative protein sources. Chapters in this new release include Introduction to Alternative Proteins, Molecular Properties of Plant-Based Proteins for Alternative Proteins, The Science of Alternative Proteins: Comparing Animal and Plant-Based Sources, Blue Proteins: Marine-Derived Alternatives for Sustainable Nutrition and Climate-Resilient Food Systems, and much more. Additional sections cover Insect Proteins for Alternative Proteins: Sustainable Solutions with Molecular Efficiency, Plant-Based Proteins: Key Sources and Production Methods, Fungal proteins as Eco-friendly Alternate Proteins, Algae and Microbial Proteins for Alternative Proteins: Untapped Molecular Resources, Integrating Siddha Dietary Principles with Alternative Protein Systems: A Pathway Toward Sustainable and Functional Nutrition, Alternative Proteins: Structure and Functional Properties, and a variety of extensive and timely topics.
1. Chapter One: Introduction to alternative proteins - p. 1 2. Chapter Two: Molecular properties of plant-based proteins for alternative protein - p. 33 3. Chapter Three: The science of alternative proteins: Comparing animal and plant-based sources - p. 73 4. Chapter Four: Blue proteins: Marine-derived alternatives for sustainable nutrition and climate-resilient food systems - p. 93 5. Chapter Five: Insect proteins for alternative proteins: Sustainable solutions for molecular efficiency - p. 119 6. Chapter Six: Plant-based proteins: Key sources and production methods - p. 153 7. Chapter Seven: Fungal proteins as eco-friendly alternate proteins - p. 203 8. Chapter Eight: Algae and microbial proteins for alternative proteins: Untapped molecular resources - p. 257 9. Chapter Nine: Integrating Siddha dietary principles with alternative protein systems: A pathway toward sustainable and functional nutrition - p. 307 10. Chapter Ten: Alternative proteins: Structure and functional properties - p. 331 11. Chapter Eleven: Enzyme kinetics and engineering strategies for sustainable alternative protein production: From plant and microbial systems to cultivated meat - p. 357 12. Chapter Twelve: Computational methods for alternative proteins - p. 383 13. Chapter Thirteen: Food-technology innovations in alternative proteins - p. 441 14. Chapter Fourteen: Computational structural insights into alternative proteins: The impact of AlphaFold and AI-based prediction - p. 469 15. Chapter Fifteen: Sustainability of alternative proteins - p. 499 16. Chapter Sixteen: Processing and structural modifications of insect proteins for alternative proteins - p. 525 17. Chapter Seventeen: Nutritional and functional properties of alternative proteins - p. 567 18. Chapter Eighteen: The chemistry and molecular basis of cultured meat from alternative proteins - p. 593 19. Chapter Nineteen: Future of alternative proteins: Blurring the lines between animal- and plant-based - p. 627 20. Chapter Twenty: The alternative protein transition: Societal impacts and conclusion - p. 655
