Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications. Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition Written by invited experts with years of hands-on experience on the field Provides the latest advancements of research and application of emerging sources of food proteins Aims to inspire new protein products development using emerging sources of food proteins INDICE: Preface Jianping Wu 1. Introduction: Emerging sources and applications of food proteins Jianping Wu 2. Canola proteins Jianping Wu 3. Pea protein composition, functionality, modification, and food applications: A review Yonghui Li and Yanting Shen 4. Edible Insects, a valuable protein source from ancient to modern times Andrea M. Liceaga 5. Seaweeds: A suitable source of proteins for human nutrition Joel Fleurence 6. Fungal proteins Pedro F. Souza Filho 7. Bioactive peptides Wang Liao 8. Nanotechnology Lingyun Chen 9. 3D printing Sangeeta Prakash 10. Meat alternatives: A proofed commodity? Fatma Boukid and Mohammed Gagaoua 11. Should and will artificial meat become a reality on our plates? Marie-Pierre Ellies
- ISBN: 978-0-323-98380-8
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 230
- Fecha Publicación: 01/08/2022
- Nº Volúmenes: 1
- Idioma: Inglés