Description
Book SynopsisProteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food pr
Table of Contents
Preface. About the Editors. List of Contributors. Introduction to Plant Protein-Based Future Foods. Challenges in Designing of Plant Protein-Based Future Foods. Modification Methods of Plant-Based Proteins: An Overview. Biological Modification of Plant-Based Proteins. Thermal Modification of Plant-Based Proteins. Ultrasonication-Assisted Modification of Plant-Based Proteins. High-Pressure Processing of Plant-Based Proteins. Pulsed Electric Field Modifications of Plant-Based Proteins. Cold Atmospheric Plasma Processing of Plant-Based Proteins. Chemical Modification of Plant Proteins. Processing Techniques for Scaling Up of Modified Plant Proteins. Applications of Modified Plant Protein-Based Future Foods. Packaging: A Legal Aspect of Plant-Based Protein. Plant Protein-Based Foods, Trend from a Business Perspective: Market, Consumers’ Challenges, and Opportunities in Future. Index.
