@article{1445681,
      recid = {1445681},
      author = {Manickavasagan, A. and Lim, Loong-Tak. and Ali, Amanat.},
      title = {Plant protein foods /},
      publisher = {Springer,},
      address = {Cham, Switzerland :},
      pages = {1 online resource (522 pages)},
      year = {2022},
      note = {4.2.4 Alternative Plant-Based Proteins Meat Production  through Extrusion.},
      abstract = {Regular consumption of plant-based protein foods instead  of animal-based protein foods reduces the risk factors for  cardiovascular diseases, diabetes and certain cancers.  Apart from human health, the adverse effects to the  environment due to the production of protein is much higher  for animal sources than plant sources. Greenhouse gas  emissions from the production of one pound of lamb meat,  for example, are thirty times higher than one pound of  lentils. As consumers are increasingly aware of personal  health and environmental impact of food production, the  demand for plant protein foods is increasing globally. This  trend has prompted several large-scale collaborative  research projects on plant-based protein products supported  by the industry and governmental agencies. Several  established multinational meat companies have started  adding plant-protein product lines to meet the current  demand. This book presents the first comprehensive  compilation of literature on plant-based protein foods.  Chapters cover protein extraction technologies from plants,  comparison of amino acid profiles of plant- and  animal-based proteins, approaches to product development  for plant-based protein products, health benefits of  plant-based protein foods, market opportunities, and future  challenges. Plant Protein Foods is an essential reference  for consumers, students, researchers, food manufacturers  and other stakeholders interested in this domain.},
      url = {http://library.usi.edu/record/1445681},
      doi = {https://doi.org/10.1007/978-3-030-91206-2},
}