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.
1. Section I Introduction to Plant-based proteins - p. 1 2. Chapter 1 Introduction to plant-based proteins - p. 3 3. Chapter 2 Plant-based protein sources: Grains, fruits, vegetables, and other plant sources - p. 17 4. Chapter 3 Plant-based byproducts as a source of plant-based protein - p. 43 5. Chapter 4 Nutritional quality of plant-based proteins - p. 59 6. Chapter 5 Plant-based protein digestibility and bioavailability - p. 75 7. Section II Extraction of Plant-based proteins - p. 98 8. Chapter 6 Chemical extraction of plant protein: Methods, mechanism, and recent advances - p. 101 9. Chapter 7 Enzyme-assisted extraction of plant protein: Methods, mechanism, and recent advances - p. 123 10. Chapter 8 Novel techniques for extraction of plant protein: Methods, mechanism, and recent advances - p. 141 11. Section III Modification of Plant-based proteins - p. 159 12. Chapter 9 Modification of plant-based proteins: Thermal treatment—Conventional, microwave, radiofrequency, ohmic, and infrared heating - p. 161 13. Chapter 10 Radiation-mediated modifications in the properties of plant-based proteins for various applications - p. 173 14. Chapter 11 Pulsed electric field technology as a green tool for enhancing the functional properties of plant-based protein - p. 185 15. Chapter 12 High-pressure treatment for modification of plant-based protein - p. 193 16. Chapter 13 Ultrasonication treatment for modification of plant-based protein - p. 209 17. Chapter 14 Cold atmospheric plasma treatment for modification of plant-based protein - p. 225 18. Chapter 15 Chemical modification of plant-based proteins - p. 241 19. Chapter 16 Biological modification methods of plant-based proteins - p. 259 20. Chapter 17 Hydrolysis of plant-based proteins - p. 279 21. Section IV Applications of Plant-based proteins - p. 297 22. Chapter 18 Plant-based protein applications: Fat replacers, stabilizers/emulsifiers, edible coating or films, bioactive peptides or hydrolysates, and hydrogels - p. 299 23. Chapter 19 Plant-based protein for food enrichment and fortification - p. 313 24. Chapter 20 Plant-based protein beverages and fermented products - p. 325 25. Chapter 21 Plant-based protein meat analogs and fish alternatives - p. 343 26. Chapter 22 Plant-based protein as animal feed - p. 359 27. Section V Emerging technologies and market trends in Plant-based proteins - p. 373 28. Chapter 23 Plant-based proteins and alternate proteins: Trends and markets, legislation processes and guidelines, consumer behavior and acceptability, challenges, and future opportunities - p. 375 29. Chapter 24 Artificial intelligence, machine learning, and blockchain approaches to plant-based protein linkages - p. 385 30. Index - p. 401
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.
1. Section I Introduction to Plant-based proteins - p. 1 2. Chapter 1 Introduction to plant-based proteins - p. 3 3. Chapter 2 Plant-based protein sources: Grains, fruits, vegetables, and other plant sources - p. 17 4. Chapter 3 Plant-based byproducts as a source of plant-based protein - p. 43 5. Chapter 4 Nutritional quality of plant-based proteins - p. 59 6. Chapter 5 Plant-based protein digestibility and bioavailability - p. 75 7. Section II Extraction of Plant-based proteins - p. 98 8. Chapter 6 Chemical extraction of plant protein: Methods, mechanism, and recent advances - p. 101 9. Chapter 7 Enzyme-assisted extraction of plant protein: Methods, mechanism, and recent advances - p. 123 10. Chapter 8 Novel techniques for extraction of plant protein: Methods, mechanism, and recent advances - p. 141 11. Section III Modification of Plant-based proteins - p. 159 12. Chapter 9 Modification of plant-based proteins: Thermal treatment—Conventional, microwave, radiofrequency, ohmic, and infrared heating - p. 161 13. Chapter 10 Radiation-mediated modifications in the properties of plant-based proteins for various applications - p. 173 14. Chapter 11 Pulsed electric field technology as a green tool for enhancing the functional properties of plant-based protein - p. 185 15. Chapter 12 High-pressure treatment for modification of plant-based protein - p. 193 16. Chapter 13 Ultrasonication treatment for modification of plant-based protein - p. 209 17. Chapter 14 Cold atmospheric plasma treatment for modification of plant-based protein - p. 225 18. Chapter 15 Chemical modification of plant-based proteins - p. 241 19. Chapter 16 Biological modification methods of plant-based proteins - p. 259 20. Chapter 17 Hydrolysis of plant-based proteins - p. 279 21. Section IV Applications of Plant-based proteins - p. 297 22. Chapter 18 Plant-based protein applications: Fat replacers, stabilizers/emulsifiers, edible coating or films, bioactive peptides or hydrolysates, and hydrogels - p. 299 23. Chapter 19 Plant-based protein for food enrichment and fortification - p. 313 24. Chapter 20 Plant-based protein beverages and fermented products - p. 325 25. Chapter 21 Plant-based protein meat analogs and fish alternatives - p. 343 26. Chapter 22 Plant-based protein as animal feed - p. 359 27. Section V Emerging technologies and market trends in Plant-based proteins - p. 373 28. Chapter 23 Plant-based proteins and alternate proteins: Trends and markets, legislation processes and guidelines, consumer behavior and acceptability, challenges, and future opportunities - p. 375 29. Chapter 24 Artificial intelligence, machine learning, and blockchain approaches to plant-based protein linkages - p. 385 30. Index - p. 401
