图书简介
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.
1. Health effects of proteins and peptides 2. Sustainable proteins production 3. Consumer behavior and sustainable protein consumption 4. Insects as a source of sustainable proteins 5. Microalgae as a potential source of proteins 6. Plant-based proteins 7. Protein isolates from meat processing by-products 8. Proteins from fish processing by-products 9. Whey proteins 10. Extraction techniques of proteins and peptides 11. Production and bioengineering of therapeutic proteins 12. Stability of proteins during processing and storage 13. Applications of proteins in encapsulation 14. Plant based proteins and flavor delivery in foods 15. Applications in foods
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