Green protein processing technologies from plants : novel extraction and purification methods for product development / Alan Javier Hernández-Álvarez, Martin Mondor, Matthew G. Nosworthy, editors.
Javier Hernandez Alvarez, Alan, editor.; Mondor, Martin, editor.; Nosworthy, Matthew G., editor.
2023
QK898.P8 G74 2023
Available Online

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Title
Green protein processing technologies from plants : novel extraction and purification methods for product development / Alan Javier Hernández-Álvarez, Martin Mondor, Matthew G. Nosworthy, editors.
ISBN
9783031169687 electronic book
3031169689 electronic book
9783031169670
3031169670
DOI
https://doi.org/10.1007/978-3-031-16968-7
Published
Cham, Switzerland : Springer, [2023]
Language
English
Description
1 online resource (xv, 354 pages) : illustrations.
Item Number
10.1007/978-3-031-16968-7 doi
Call Number
QK898.P8 G74 2023
Dewey Decimal Classification
660.6
Summary
This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on Responsible Consumption and Production, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Description based on online resource; title from digital title page (viewed on January 27, 2023).
Added Author
Javier Hernandez Alvarez, Alan, editor.
Mondor, Martin, editor.
Nosworthy, Matthew G., editor.
Available in Other Form
Green protein processing technologies from plants.
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Chapter 1. Alkaline ExtractionIsoelectric Precipitation of Plant Proteins
Chapter 2. Air Classification of Plant Proteins
Chapter 3. Barometric Membrane Technologies for Plant Protein Purification
Chapter 4. Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications
Chapter 5. Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent; Subcritical Water Extraction
Chapter 6. Enzyme-Assisted Extraction of Plant Proteins
Chapter 7. High Pressure for Plant Protein Extraction
Chapter 8. High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing
Chapter 9. Microwave-Assisted Extraction of Plant Proteins
Chapter 10. Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins
Chapter 11. Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutritional Properties
Chapter 12. Impact of Green Extraction Technologies on Plant Protein Content and Quality
Chapter 13. Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins.

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