Plant-Based Proteins Processing : Emerging Trends and Applications

Plant-Based Proteins Processing: Emerging Trends and Applications covers sources, extraction, properties, bioavailability, modification, applications, and marketing opportunities, in addition to the conventional and emerging technologies applied for obtaining plant-based proteins. This book consists of five sections, starting with Section A which includes chapters on overview, sources, digestibility and bioavailability, nutritional properties, and food byproducts as a source of protein. Section B covers the extraction of plant-based proteins, which has chapters on the chemical, enzyme, and novel techniques for extraction of plant proteins. Section C chapters focus on the modification of the plant protein, including all the modification methods (Thermal, Non-thermal, Biological, and Chemical methods) and their effects on the protein. Section D includes the applications of the proteins, and the last Section, E, covers the market, challenges, and future opportunities for plant-based proteins. "Plant-Based Proteins Processing" is a complete guide for students, researchers, professionals, consumers, food manufacturers, and others who are engaged in plant-based protein production.

Plant-Based Proteins Processing: Emerging Trends and Applications is a comprehensive guide focusing on the extraction, modification, applications, and marketing of plant-based proteins. It explores sources, nutritional properties, and both conventional and novel extraction techniques. Modification methods such as thermal, non-thermal, biological, and chemical are detailed. The book consists of five sections, beginning with an overview of plant proteins and their digestibility, bioavailability, and nutritional properties. Each section provides valuable insights for students, researchers, professionals, and food manufacturers involved in plant-based protein production. The book also delves into food byproducts as sources of protein, discusses challenges, and highlights future opportunities for plant-based proteins. Section C focuses on the effects of various modification methods on plant proteins, while Section D and E cover practical applications and market prospects respectively. This book is an essential resource for anyone interested in the growing field of plant-based proteins.