PLANT PROTEINS

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