Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.
1. Chapter One: Emerging sources and applications of alternative proteins: An introduction - p. 1 2. Chapter Two: Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition - p. 26 3. Chapter Three: Pea protein composition, functionality, modification, and food applications: A review - p. 80 4. Chapter Four: Edible insects, a valuable protein source from ancient to modern times - p. 129 5. Chapter Five: Fungal protein - p. 164 6. Chapter Six: Should and will “cultured meat” become a reality in our plates? - p. 181 7. Chapter Seven: Meat alternatives: A proofed commodity? - p. 213 8. Chapter Eight: Fabrication of protein nanomaterials as delivery systems - p. 237 9. Chapter Nine: Food protein-derived bioactive peptides for the management of nutrition related chronic diseases - p. 295
Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.
1. Chapter One: Emerging sources and applications of alternative proteins: An introduction - p. 1 2. Chapter Two: Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition - p. 26 3. Chapter Three: Pea protein composition, functionality, modification, and food applications: A review - p. 80 4. Chapter Four: Edible insects, a valuable protein source from ancient to modern times - p. 129 5. Chapter Five: Fungal protein - p. 164 6. Chapter Six: Should and will “cultured meat” become a reality in our plates? - p. 181 7. Chapter Seven: Meat alternatives: A proofed commodity? - p. 213 8. Chapter Eight: Fabrication of protein nanomaterials as delivery systems - p. 237 9. Chapter Nine: Food protein-derived bioactive peptides for the management of nutrition related chronic diseases - p. 295
