Intro
Preface
Contents
About the Editors
Contributors
Chapter 1: High Protein Foods: A Comparison of Animal Origin vs Plant Origin
1 Introduction
2 Protein Quality
3 Protein Sources
3.1 Proteins from Animal Sources
3.2 Proteins from Plant Sources
4 Protein and Human Health
4.1 Animal Proteins and Health
4.2 Plant Proteins and Health
5 Summary
References
Chapter 2: An Overview of Plant-Based Protein Rich Products
1 Introduction
2 Plant-Based Protein Rich Products
2.1 Grains Protein-Based Products
2.1.1 Wheat Protein

Texturized Wheat Protein
2.1.2 Rice Protein
2.1.3 Sorghum and Millets Protein
Kafirin Protein and Its Intended Uses
2.1.4 Quinoa Proteins
2.2 Legume's Protein
2.2.1 Soy Protein
Textured Soy Protein
Soy Protein Isolate
2.2.2 Pulse Proteins
Pulse Protein Concentrates and Isolates
Pulse Proteins Based Imitation Milk Products
Pulses Proteins-Based Comminuted Meat and Meat Analogs
2.2.3 Peanut Protein
2.3 Nuts Protein-Based Products
2.3.1 Almond Protein
2.3.2 Walnut Protein
2.3.3 Pistachio Protein
2.4 Edible Seeds Protein-Based Products

3 Conclusion
References
Chapter 3: Processing Technologies to Produce Plant Protein Concentrates and Isolates
1 Introduction
2 Processing for Protein Extraction and Separation
2.1 Milling
2.2 Dry Fractionation
2.2.1 Air Classification
2.2.2 Electrostatic Separation
2.3 Wet Extraction Processes
2.3.1 Alkaline Extraction-Isoelectric Precipitation (AE-IP)
2.3.2 Membrane Technologies
2.3.3 Salt Extraction-Dialysis (SED)
2.3.4 Micellar Precipitation (MP)
2.4 Technologies to Improve Cell Disruption and Protein Extraction
2.4.1 Enzyme-Assisted Extraction

2.4.2 Ultrasound-Assisted Extraction
2.4.3 Microwave-Assisted Extraction
2.4.4 Other Technologies for Cell Disruption and/or Protein Extraction
3 Drying Processes
4 Conclusion
References
Chapter 4: Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods
1 Introduction
2 Plant-Based Industrial Food Waste as Sources of High-Quality Proteins
2.1 Press Cakes/Oil Meals
2.2 Cereals Processing By-products
2.3 Legumes Processing By-products
3 Recent Technological Developments

3.1 Technological Hurdles to Overcome Scale-Up Issues of Plant Proteins Globally
4 Development of Plant-Based Protein Hydrolysates
4.1 Challenges for the Hydrolyzed Protein Production and Utilization
4.2 Plant Proteins as Replacer of Fish Meal in Aqua Feeds
4.2.1 Structure/Function Relationship
4.2.2 Functionalization Strategies for Innovating Plant-Based Proteins Formulations
4.2.3 Taste and Flavor Challenges Posed by Plant-Based Proteins
Contemporary Technological Advancements for Alternative Protein Products