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.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xv 7. Preface - p. xix 8. Chapter 1 Novel plant-based proteins: Extraction and nutritional, functional, and structural characteristics - p. 1 9. Chapter 2 Protein modification: Physical methods for protein modification and their impact on protein characteristics - p. 69 10. Chapter 3 Biological (fermentation and enzymatic) modification of plant-based proteins and their effect on protein characteristics - p. 103 11. Chapter 4 Chemical methods for protein modification and their impact on protein characteristics - p. 123 12. Chapter 5 Ball milling-based modification of plant protein and its impact on protein characteristics - p. 149 13. Chapter 6 Radiation-induced modification of plant proteins and their impact on protein characteristics - p. 173 14. Chapter 7 Nanoreduction of plant-based proteins and their role for delivery of different bioactive compounds - p. 187 15. Chapter 8 Bioactive peptides from plant-based proteins: Preparation, characterization, and health benefits - p. 221 16. Chapter 9 Harnessing the versatility of plant proteins in food applications: A special focus on plant-based meat analogs - p. 243 17. Chapter 10 Role of plant proteins as emulsifiers: Mechanism and potential applications - p. 269 18. Chapter 11 Plant-based antifreeze proteins: Mechanism of action and applications - p. 297 19. Chapter 12 Plant proteins and gut health: Understanding the impact on microbiota and human health - p. 317 20. Chapter 13 Bioactive films and coatings from plant proteins for vegetables, extending the shelf life of fresh-cut fruit and vegetables - p. 353 21. Chapter 14 Impact of processing on different properties and biological activities of plant-based proteins - p. 385 22. Chapter 15 Plant proteins and their role in enhancing nutritional quality and human health - p. 409 23. Chapter 16 Sustainability of novel plant proteins in terms of their cost and other functional properties - p. 443 24. Index - p. 487
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.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xv 7. Preface - p. xix 8. Chapter 1 Novel plant-based proteins: Extraction and nutritional, functional, and structural characteristics - p. 1 9. Chapter 2 Protein modification: Physical methods for protein modification and their impact on protein characteristics - p. 69 10. Chapter 3 Biological (fermentation and enzymatic) modification of plant-based proteins and their effect on protein characteristics - p. 103 11. Chapter 4 Chemical methods for protein modification and their impact on protein characteristics - p. 123 12. Chapter 5 Ball milling-based modification of plant protein and its impact on protein characteristics - p. 149 13. Chapter 6 Radiation-induced modification of plant proteins and their impact on protein characteristics - p. 173 14. Chapter 7 Nanoreduction of plant-based proteins and their role for delivery of different bioactive compounds - p. 187 15. Chapter 8 Bioactive peptides from plant-based proteins: Preparation, characterization, and health benefits - p. 221 16. Chapter 9 Harnessing the versatility of plant proteins in food applications: A special focus on plant-based meat analogs - p. 243 17. Chapter 10 Role of plant proteins as emulsifiers: Mechanism and potential applications - p. 269 18. Chapter 11 Plant-based antifreeze proteins: Mechanism of action and applications - p. 297 19. Chapter 12 Plant proteins and gut health: Understanding the impact on microbiota and human health - p. 317 20. Chapter 13 Bioactive films and coatings from plant proteins for vegetables, extending the shelf life of fresh-cut fruit and vegetables - p. 353 21. Chapter 14 Impact of processing on different properties and biological activities of plant-based proteins - p. 385 22. Chapter 15 Plant proteins and their role in enhancing nutritional quality and human health - p. 409 23. Chapter 16 Sustainability of novel plant proteins in terms of their cost and other functional properties - p. 443 24. Index - p. 487
