2nd Edition
by Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition
explores alternative proteins, including plant, fungal, algal and
insect proteins that can take the place of meat as sustainable sources
to satisfy human protein needs. This revised edition presents the
benefits of plant and alternative protein consumption, including those
that benefit the environment, population, and consumer trends and
contains new chapters on potato protein, faba bean, chickpea, and
coconut. Organized by protein, chapters also cover cereals and legumes,
oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived
dairy and meat proteins paying particular attention to the nutrition,
uses, functions, benefits, and challenges of each.
The
book also explores ways to improve utilization and addresses everything
from consumer acceptability, methods of improving the taste of products
containing these proteins and ways in which policies can affect the use
of alternate proteins. In addition, the book addresses sustainable
protein as a pathway to securing the food supply and considers
regenerative versus extractive agriculture alongside new methods in
farming and water usage.
- Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins
- Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins
- Provides an overview of production, including processing, protein isolation, use cases and functionality
