by Brijesh K Tiwari, Laura E Healy
Future Proteins: Sources, Processing, Applications and the Bioeconomy
presents sources of alternative proteins and the novel processing
technologies associated with these new proteins, including their vast
food and non-food applications and their contributions to the circular
economy that ties them together. Broken into three sections, chapters
focus on alternative proteins including cereals, legumes and pulses,
fungi, seafoods, insects, and others before assessing novel production
technologies and alternative protein applications. Through the use of
content features, specifically definitions, case studies, recent
developments, data, and methods, this reference assists readers in
understanding how to apply current knowledge and techniques to their
research.
This book is intended for any stakeholders
involved in the alternative protein industry as it provides a clear and
comprehensive review of the industry. It will be of interest to food
scientists, technologists, food industry personnel, academics and
graduate students researching this and related topics.
- Discusses
the various industrial applications of the proposed proteins, from
powdered algal for the nutraceuticals market to insect pastas and
bacterial-protein flour
- Provides
a comprehensive overview of recent advances on the identification of
potentially important compounds in these alternative proteins
- Outlines advances in proteins characterization, processing and purification techniques
- Focuses on biologically active proteins and their beneficial impact on humans
- Addresses implications for legislation that forward novel foods
