PLANT PROTEINS

Name: PLANT PROTEINS
Brand: Elsevier Science
SKU: 9780443329760
Price: 51424 HUF
Availability: InStock

Nutritional Aspects and Processing Applications

Szerző: Nisar Ahmad Mir, Mohd Khalid Gul

Nyelv:

Kötés: Puha kötésű

Kiadó: Elsevier Science

Elérhetőség: Kiadói készleten rendelésre

Küldés 28-34 napon belül

51 424 Ft

The increasing demand for plant-based products in the food industry that demonstrate sustainability,...

Információk a könyvről

Szerző

Nisar Ahmad Mir, Mohd Khalid Gul

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2026

oldal

300

EAN

9780443329760

ISBN

0443329761

Enbook ID

49384034

Kiadó

Elsevier Science

Súly

450

Méretek

152 x 229

Teljes leírás

The increasing demand for plant-based products in the food industry that demonstrate sustainability, palatability, and cost effectiveness, has fueled research on plant and novel proteins. Plant Proteins: Nutritional Aspects and Processing Applications, takes a deep dive into the various methods used to extract and purify plant proteins for the benefit of nutrition, health, and new product development. Plant Proteins: Nutritional Aspects and Processing Applications, 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 will be discussed as well as insights to plant-based proteins effect on digestive wellness and the microbiome. Authors will also address nano-reduction of plant-based proteins and their role for delivery of different bioactive compounds and benefits to health.

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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