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001445681 001__ 1445681
001445681 003__ OCoLC
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001445681 019__ $$a1308395565$$a1308795917
001445681 020__ $$a9783030912062$$q(electronic bk.)
001445681 020__ $$a303091206X$$q(electronic bk.)
001445681 020__ $$z9783030912055
001445681 020__ $$z3030912051
001445681 0247_ $$a10.1007/978-3-030-91206-2$$2doi
001445681 035__ $$aSP(OCoLC)1309023498
001445681 040__ $$aEBLCP$$beng$$epn$$cEBLCP$$dGW5XE$$dOCLCO$$dYDX$$dEBLCP$$dN$T$$dOCLCF$$dOCLCQ$$dUKAHL$$dOCLCQ
001445681 049__ $$aISEA
001445681 050_4 $$aTX553.P7
001445681 08204 $$a613.2/82$$223
001445681 24500 $$aPlant protein foods /$$cAnnamalai Manickavasagan, Loong-Tak Lim, Amanat Ali, editors.
001445681 260__ $$aCham, Switzerland :$$bSpringer,$$c2022.
001445681 300__ $$a1 online resource (522 pages)
001445681 336__ $$atext$$btxt$$2rdacontent
001445681 337__ $$acomputer$$bc$$2rdamedia
001445681 338__ $$aonline resource$$bcr$$2rdacarrier
001445681 500__ $$a4.2.4 Alternative Plant-Based Proteins Meat Production through Extrusion.
001445681 500__ $$aIncludes index.
001445681 5050_ $$aIntro -- 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
001445681 5058_ $$aTexturized Wheat Protein -- 2.1.2 Rice Protein -- 2.1.3 Sorghum and Millets Protein -- Kafirin Protein and Its Intended Uses -- 2.1.4 Quinoa Proteins -- 2.2 Legume's Protein -- 2.2.1 Soy Protein -- Textured Soy Protein -- Soy Protein Isolate -- 2.2.2 Pulse Proteins -- Pulse Protein Concentrates and Isolates -- Pulse Proteins Based Imitation Milk Products -- Pulses Proteins-Based Comminuted Meat and Meat Analogs -- 2.2.3 Peanut Protein -- 2.3 Nuts Protein-Based Products -- 2.3.1 Almond Protein -- 2.3.2 Walnut Protein -- 2.3.3 Pistachio Protein -- 2.4 Edible Seeds Protein-Based Products
001445681 5058_ $$a3 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
001445681 5058_ $$a2.4.2 Ultrasound-Assisted Extraction -- 2.4.3 Microwave-Assisted Extraction -- 2.4.4 Other Technologies for Cell Disruption and/or Protein Extraction -- 3 Drying Processes -- 4 Conclusion -- References -- Chapter 4: Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods -- 1 Introduction -- 2 Plant-Based Industrial Food Waste as Sources of High-Quality Proteins -- 2.1 Press Cakes/Oil Meals -- 2.2 Cereals Processing By-products -- 2.3 Legumes Processing By-products -- 3 Recent Technological Developments
001445681 5058_ $$a3.1 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
001445681 506__ $$aAccess limited to authorized users.
001445681 520__ $$aRegular 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.
001445681 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed April 7, 2022).
001445681 650_0 $$aPlant proteins as food.
001445681 650_0 $$aPlant proteins.
001445681 650_6 $$aProtéines végétales (Aliment)
001445681 650_6 $$aProtéines végétales.
001445681 655_0 $$aElectronic books.
001445681 7001_ $$aManickavasagan, A.
001445681 7001_ $$aLim, Loong-Tak.
001445681 7001_ $$aAli, Amanat.
001445681 77608 $$iPrint version:$$aManickavasagan, Annamalai.$$tPlant Protein Foods.$$dCham : Springer International Publishing AG, ©2022$$z9783030912055
001445681 852__ $$bebk
001445681 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-91206-2$$zOnline Access$$91397441.1
001445681 909CO $$ooai:library.usi.edu:1445681$$pGLOBAL_SET
001445681 980__ $$aBIB
001445681 980__ $$aEBOOK
001445681 982__ $$aEbook
001445681 983__ $$aOnline
001445681 994__ $$a92$$bISE