Sustainable Protein Sources

Advances for a Healthier Tomorrow

Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin

• Publisher: Academic Press
• Year: 2023
• eBook ISBN: 9780323916530
• Edition: 2
• Topic: Technology & Engineering
• Subtopic: Nutrition, Dietics & Bariatrics
• Index: Technology & Engineering

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. - Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins - Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins - Provides an overview of production, including processing, protein isolation, use cases and functionality

Table of contents

• Title of Book
• Cover image
• Title page
• Table of Contents
• Copyright
• Dedication
• List of contributors
• Preface
• Acknowledgments
• Introduction
• Chapter 1 Proteins in Our Diet: Challenges in Feeding the Global Population
• Chapter 2 Soy Protein: Environmental Impacts, Production, Applications and Nutrition
• Chapter 3 Rice: A Source of Plant Protein with Many Valuable Processing Co-products
• Chapter 4 Proteins from Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications
• Chapter 5 Proteins from Sorghum and Millets
• Chapter 6 Protein From Oat: Structure, Processes, Functionality, and Nutrition
• Chapter 7 Pea—A Sustainable Vegetable Protein Crop
• Chapter 8 Faba Bean as a Sustainable Plant Protein Source
• Chapter 9 Chickpea Protein: Sustainable Production, Functionality, Modification, and Applications
• Chapter 10 Lentil: Revival of Poor Man’s Meat
• Chapter 11 Lupin: An Important Protein and Nutrient Source
• Chapter 12 Underutilized Protein Resources from African Legumes
• Chapter 13 Coconut: A Sustainable Source Providing Plant Protein and Several Coproducts
• Chapter 14 Proteins from Canola/Rapeseed—Current Status
• Chapter 15 Peanut as a Source of Sustainable Vegetable Protein-Processes and Applications
• Chapter 16 Hempseed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties
• Chapter 17 Flaxseed (Linum usitatissimum L.) for Protein Based Products
• Chapter 18 Sunflower as a Developing Plant Protein Source for Food
• Chapter 19 Quinoa as a Sustainable Protein Source: Production, Nutrition, and Processing
• Chapter 20 Sustainability, Processing, Applications, and International Trade of Amaranth Grain
• Chapter 21 Amaranth Part 2—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health
• Chapter 22 Chia—The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses
• Chapter 23 Potato: A Sustainable Source of Functional and Nutritional Proteins
• Chapter 24 Moringa Proteins: Nutrition, Functionality, and Applications
• Chapter 25 Edible Insects: a Neglected and Promising Food Source
• Chapter 26 Mycoprotein: A Healthy New Protein with a Low Environmental Impact
• Chapter 27 Fermotein®: A Novel Versatile Protein- and Fiber-Rich Food Ingredient Based on Fungal Fermentation
• Chapter 28 Microalgae: A Potential Opportunity for Proteins and Bioactive Compounds Destined for Food and Health Industry
• Chapter 29 Fermentation Farming: An Overview of the Technologies Driving the New Food Revolution
• Chapter 30 The Future of Sustainable Dairy
• Chapter 31 Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
• Chapter 32 Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices
• Index