Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications

Galanakis, Charis

182,00 €(IVA inc.)

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption.Written in a scientific manner so as to meet the needs of chemists, food scientists, and technologists, new product developers, and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, sustainable processes and sustainable protein consumption, and analyzes the potentiality of already commercialized processes and products.Proteins: Sustainable Source, Processing and Applications is an integral resource that supports the current applications of proteins in the food industry as well as those that are under development. Supports the current applications of proteins in the food industry as well as those that are under developmentConnects properties and health effect of proteins with sustainable sources, recovery procedures, stability and encapsulationExplores industrial applications that are affected by the aforementioned aspects INDICE: 1. Health effects of proteins and peptides2. Sustainable proteins production3. Consumer behavior and sustainable protein consumption4. Insects as a source of sustainable proteins5. Microalgae as a potential source of proteins6. Plant-based proteins7. Protein isolates from meat processing by-products8. Proteins from fish processing by-products9. Whey proteins10. Extraction techniques of proteins and peptides11. Production and bioengineering of therapeutic proteins 12. Stability of proteins during processing and storage13. Applications of proteins in encapsulation14. Plant based proteins and flavor delivery in foods15. Applications in foods

  • ISBN: 978-0-12-816695-6
  • Editorial: Academic Press
  • Encuadernacion: Rústica
  • Páginas: 320
  • Fecha Publicación: 01/08/2019
  • Nº Volúmenes: 1
  • Idioma: Inglés