图书简介

1. High protein foods: A comparison of animal origin vs plant origin foods2. An overview of plant-based protein rich products3. Processing technologies to produce plant protein concentrates and isolates4. Product development technologies for plant protein-based foods5. Enrichment and fortification of traditional foods with plant protein isolates6. Plant-based meat analogues and modified meat extenders7. Fermented plant protein products 8. Extruded protein films / non-textured protein products 9. Plant protein based drinks / beverages10. Sensory and physical properties of plant protein foods 11. Amino acid profile and bioavailability of plant-based protein rich products12. Nutritional quality, health implications of plant-based protein rich foods and/orPlant protein foods in the prevention and management of non-communicable diseases13. Anti-nutritional factors and biological constraints in the use of plant protein isolates and concentrates14. Safety and regulation requirements for plant-based protein rich foods15. Meat replacers and meal plans based on plant protein isolates for human consumption16. Global trends in the use of plant protein foods: Awareness, availability and consumption17. Marketing opportunities for plant-based protein products

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