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Plant-based proteins : sources, extraction, applications, value-chain and sustainability /

This book, edited by Fatih Ozogul, Snehpunia Bangar, and Nitya Sharma, provides a comprehensive overview of plant-based proteins, focusing on their sources, extraction processes, applications, and value chains. It addresses the growing demand for dietary proteins, comparing plant-based to animal-bas...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Ozogul, Fatih, Bangar, Sneh Punia, Sharma, Nitya
Format: eBook
Language:English
Published: [S.l.] : Academic Press, [2025]
Subjects:
Plant proteins as food.
Meat substitutes.
Protéines végétales (Aliment)
Viande > Produits de remplacement.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Plant-Based Proteins
  • Copyright Page
  • Contents
  • List of contributors
  • About the editors
  • 1 Plant-based proteins: overview and impact on sustainable nutrition access
  • 1.1 Introduction
  • 1.2 Demand and importance of dietary protein
  • 1.3 Comparison between plant protein and animal protein
  • 1.4 Plant-based sources and demand for dietary protein
  • 1.4.1 Cereal and pseudocereal proteins
  • 1.4.1.1 Rice bran proteins
  • 1.4.1.2 Wheat bran protein
  • 1.4.1.3 Sorghum proteins
  • 1.4.1.4 Quinoa proteins
  • 1.4.1.5 Barley proteins
  • 1.4.2 Nuts (almond, walnut, hazelnut)
  • 1.4.3 Meat analogs from plant proteins
  • 1.4.4 Milk analogs from plant proteins
  • 1.5 Functional properties of plant-based proteins
  • 1.5.1 Plant protein and cardiovascular disease and metabolic risk factors
  • 1.5.2 Antioxidant and anti-inflammatory activity
  • 1.5.3 Antihypertensive activity
  • 1.5.4 Anticancer activity
  • 1.5.5 Antidiabetic activity
  • 1.5.6 Mineral binding capacity
  • 1.6 Industrial applications of protein
  • 1.6.1 As supplements in food products
  • 1.6.2 As edible coating or films