Plant Proteins

Farm to Table

Dilek Uzunalioglu, Vanessa Brovelli, Ramnarain Ramakrishna

• Publisher: Woodhead Publ. & Cereals & Grains Assoc. Bookstore
• Year: 2025
• Topic: Technology & Engineering
• eBook ISBN:
  9780323986366
• Subtopic: Food Science
• Index: Technology & Engineering

Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators. - Includes nutritional claims and calculations for individual countries supported with examples - Presents methods and techniques for evaluations of plant-based foods - Provides descriptions and comparisons of types of plant proteins - Contains application case studies pertaining to ingredient insights, formulation tips, and food processing challenges and solution - Provide insights on plant protein ingredient processing

Table of contents

• Title of Book
• Cover image
• Title page
• Table of Contents
• Copyright
• Dedication
• List of contributors
• About the editors
• Foreword
• Remembering Dr. James Duncan House
• Glossary of terms
• Section 1: Basics of (or) introduction to plant-based proteins as food ingredients
• Section 2: Application of plant-based proteins in the food industry
• Section 3: Health nutritional aspects and regulatory issues concerning plant proteins
• Index