Future Proteins: Sources, Processing, Applications and the Bioeconomy - Brossura

Brossura

ISBN 10: 0323917399 ISBN 13: 9780323917391

Casa editrice: Academic Press, 2023

Riassunto

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.

Su questo libro

Informazioni sugli autori

Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master’s degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.

Laura E. Healy is a PhD researcher at TEAGASC. She has a BSc in Natural Sciences from Trinity College Dublin and an MSc in Entomology from Harper Adams University. She began a PhD at TEAGASC in 2020 in Food Technology and is currently working on developing value-added food products from seaweed. Her previous experience includes working as chief scientific officer (CSO) for Ireland’s first insect-protein production plant, as well as running her own gut health company.

Dalla quarta di copertina

Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and novel processing technologies associated with these new proteins including their vast food and non-food applications, and their contribution in the circular economy that ties them all 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. Future Proteins: Sources, Processing, Applications and the Bioeconomy is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry, and will be of interest to food scientists, technologists, and food industry personnel, as well as academics and graduate students researching this and related topics.

Dettagli dell'edizione

• Editore: Academic Press
• Data di pubblicazione: 2023
• Lingua: Inglese
• ISBN 10: 0323917399
• ISBN 13: 9780323917391
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 534
• Redattore: K Tiwari
• Contatto del produttore: Academic Press; https://shop.elsevier.com/; ; 230 PARK AVENUE, SUITE 800; NY; NY; 10169; U.S.A.
• Persona responsabile: non disponibile