Plant Proteins
eBook - ePub

Plant Proteins

Nutritional Aspects and Processing Applications

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Plant Proteins

Nutritional Aspects and Processing Applications

About this book

Plant Proteins: Nutritional Aspects and Processing Applications covers various methods used to extract and purify plant proteins for nutrition, health, and new product development. The book identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture, and/or shelf-life. A special focus on plant-based meat is discussed, along with insights on how plant-based proteins effect digestive wellness and the microbiome. Additional sections address the nano-reduction of plant-based proteins and their role in the delivery of different bioactive compounds and health benefits. - Provides in-depth understanding of various methods used to extract and purify plant proteins - Identifies different techniques employed to characterize plant protein structure and functionality - Recognizes bioactive peptides from plant-based proteins and benefits to health - Focuses on the isolation, characterization, modification, and application of plant-based proteins to improve flavor, nutrition, and functional attributes for product development - Highlights the sustainability and cost effectiveness of novel plant proteins

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Information

Publisher
Academic Press
Year
2026
eBook ISBN
9780443329777
Topic
Medicine
Subtopic
Nutrition, Dietics & Bariatrics

Table of contents

  1. Title of Book
  2. Chapter 1 Novel plant-based proteins: Extraction and nutritional, functional, and structural characteristics
  3. Chapter 2 Protein modification: Physical methods forĀ protein modification and their impact onĀ protein characteristics
  4. Chapter 3 Biological (fermentation and enzymatic) modification of plant-based proteins and their effect on protein characteristics
  5. Chapter 4 Chemical methods for protein modification and their impact on protein characteristics
  6. Chapter 5 Ball milling-based modification of plant protein and its impact on protein characteristics
  7. Chapter 6 Radiation-induced modification of plant proteins and their impact on protein characteristics
  8. Chapter 7 Nanoreduction of plant-based proteins and their role for delivery of different bioactive compounds
  9. Chapter 8 Bioactive peptides from plant-based proteins: Preparation, characterization, and health benefits
  10. Chapter 9 Harnessing the versatility of plant proteins in food applications: A special focus on plant-based meat analogs
  11. Chapter 10 Role of plant proteins as emulsifiers: Mechanism and potential applications
  12. Chapter 11 Plant-based antifreeze proteins: Mechanism of action and applications
  13. Chapter 12 Plant proteins and gut health: Understanding the impact on microbiota and human health
  14. Chapter 13 Bioactive films and coatings from plant proteins for vegetables, extending the shelf life of fresh-cut fruit and vegetables
  15. Chapter 14 Impact of processing on different propertiesĀ and biological activities of plant-based proteins
  16. Chapter 15 Plant proteins and their role in enhancing nutritional quality and human health
  17. Chapter 16 Sustainability of novel plant proteins in terms of their cost and other functional properties
  18. Index

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Yes, you can access Plant Proteins by Nisar Ahmad Mir,Mohd Khalid Gul in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.