by Zakir Showkat Khan, Sajad Ahmad Wani, Shemilah Fayaz
Proteins
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 processing waste, water, and soil
requirement.
Thus, the processing and utilization of
plant proteins have gained worldwide attention and as such numerous
scientific studies are focusing on enhancing the utilization of plant
proteins in food and pharmaceutical products through various processing
and modification techniques to improve their techno-functional
properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents
a roadmap for plant protein science, and technology which will focus on
plant protein ingredient development, plant protein modification, and
the creation of plant protein-based novel foods.
Key Features:
- Includes complete information about novel plant protein processing for use as future foods
- Presents a roadmap to upscale the meat analog technological processes
- Discusses marketing limitations of plant based proteins and future opportunities
This
book highlights the important scientific, technological advancements
that are being deployed in the future foods using plant proteins,
concerns, opportunities, and challenges, and, as an alternative to
maintaining a healthy and sustainable modern food supply. It covers the
most recent research related to the plant protein-based future foods
which include their extraction, isolation, modification,
characterization, development, and final applications. It also covers
the formulation and challenges: emphasis on the modification for a
specific use, legal aspects, business perspective, and future
challenges. This book is useful for researchers, readers, scientists,
and industrial people to find information easily.
