Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.
It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators.
1. Section 1: Basics of (or) introduction to plant-based proteins as food ingredients - p. S1 2. Chapter 1. Corn proteins - p. 3 3. Chapter 2. Wheat grain proteins - p. 23 4. Chapter 3. Pulse proteins - p. 45 5. Chapter 4. Soybean proteins - p. 59 6. Chapter 5. Oat protein - p. 75 7. Chapter 6. Other plant protein sources - p. 87 8. Chapter 7. Perennial grain crops as sources of plant proteins - p. 101 9. Chapter 8. Protein isolation and modification techniques - p. 115 10. Chapter 9. Functionality of plant-based proteins - p. 127 11. Section 2: Application of plant-based proteins in the food industry - p. S145 12. Chapter 10. Rheology of foods containing plant-based proteins - p. 147 13. Chapter 11. Sensory aspects and oral processing of plant-based proteins - p. 179 14. Chapter 12. Plant-based proteins in bakery: challenges and opportunities - p. 201 15. Chapter 13. Plant-based proteins in pasta and noodle applications: challenges and opportunities - p. 221 16. Chapter 14. Plant-based proteins in snacks: Challenges and opportunities - p. 237 17. Chapter 15. Plant-based proteins for formulation of dairy alternatives: challenges and opportunities - p. 261 18. Chapter 16. Meat alternatives: from traditional high-protein food products to modern technologies and formulation approaches - p. 277 19. Chapter 17. Using functional fats in plant protein formulations - p. 301 20. Section 3: Health nutritional aspects and regulatory issues concerning plant proteins - p. S315 21. Chapter 18. Protein claims—protein digestibility-corrected amino acid score and others - p. 317 22. Chapter 19. Commercialization and consumer acceptance of plant protein ingredients and foods: challenges, solutions, and opportunities - p. 331 23. Index - p. 345
Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.
It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators.
1. Section 1: Basics of (or) introduction to plant-based proteins as food ingredients - p. S1 2. Chapter 1. Corn proteins - p. 3 3. Chapter 2. Wheat grain proteins - p. 23 4. Chapter 3. Pulse proteins - p. 45 5. Chapter 4. Soybean proteins - p. 59 6. Chapter 5. Oat protein - p. 75 7. Chapter 6. Other plant protein sources - p. 87 8. Chapter 7. Perennial grain crops as sources of plant proteins - p. 101 9. Chapter 8. Protein isolation and modification techniques - p. 115 10. Chapter 9. Functionality of plant-based proteins - p. 127 11. Section 2: Application of plant-based proteins in the food industry - p. S145 12. Chapter 10. Rheology of foods containing plant-based proteins - p. 147 13. Chapter 11. Sensory aspects and oral processing of plant-based proteins - p. 179 14. Chapter 12. Plant-based proteins in bakery: challenges and opportunities - p. 201 15. Chapter 13. Plant-based proteins in pasta and noodle applications: challenges and opportunities - p. 221 16. Chapter 14. Plant-based proteins in snacks: Challenges and opportunities - p. 237 17. Chapter 15. Plant-based proteins for formulation of dairy alternatives: challenges and opportunities - p. 261 18. Chapter 16. Meat alternatives: from traditional high-protein food products to modern technologies and formulation approaches - p. 277 19. Chapter 17. Using functional fats in plant protein formulations - p. 301 20. Section 3: Health nutritional aspects and regulatory issues concerning plant proteins - p. S315 21. Chapter 18. Protein claims—protein digestibility-corrected amino acid score and others - p. 317 22. Chapter 19. Commercialization and consumer acceptance of plant protein ingredients and foods: challenges, solutions, and opportunities - p. 331 23. Index - p. 345
