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Novel Plant Protein Processing : Developing the Foods of the Future
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Novel Plant Protein Processing : Developing the Foods of the Future
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Novel Plant Protein Processing: Developing the Foods of the Future
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Novel Plant Protein Processing : Developing the Foods of the Future
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Novel Plant Protein Processing
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Novel Plant Protein Processing : Developing the Foods of the Future
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Novel Plant Protein Processing: Developing the Foods of the Future
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Novel Plant Protein Processing
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Novel Plant Protein Processing
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Novel Plant Protein Processing: Developing the Foods of the Future
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Novel Plant Protein Processing: Developing the Foods of the Future
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Novel Plant Protein Processing: Developing the Foods of the Future
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Novel Plant Protein Processing : Developing the Foods of the Future
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Novel Plant Protein Processing : Developing the Foods of the Future
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Novel Plant Protein Processing
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Novel Plant Protein Processing : Developing the Foods of the Future
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Novel Plant Protein Processing
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Novel Plant Protein Processing: Developing the Foods of the Future
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Novel Plant Protein Processing : Developing the Foods of the Future
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NOVEL PLANT PROTEIN PROCESSING
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Novel Plant Protein Processing
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Novel Plant Protein Processing (Hardcover)
Lingua: Inglese
Editore: Taylor & Francis Ltd, London, 2023
ISBN 10: 1032438169 ISBN 13: 9781032438160
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Hardcover. Condizione: new. Hardcover. 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 foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis 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. This book 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Novel Plant Protein Processing: Developing the Foods of the Future
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
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Novel Plant Protein Processing
Lingua: Inglese
Editore: Taylor and Francis Ltd, GB, 2023
ISBN 10: 1032438169 ISBN 13: 9781032438160
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Aggiungi al carrelloHardback. Condizione: New. 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 foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis 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.
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Novel Plant Protein Processing: Developing the Foods of the Future
Da: Kennys Bookstore, Olney, MD, U.S.A.
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Condizione: New. 2023. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.
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Novel Plant Protein Processing
Lingua: Inglese
Editore: Taylor and Francis Ltd, GB, 2023
ISBN 10: 1032438169 ISBN 13: 9781032438160
Da: Rarewaves.com UK, London, Regno Unito
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EUR 282,37
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Aggiungi al carrelloHardback. Condizione: New. 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 foodsPresents a roadmap to upscale the meat analog technological processesDiscusses marketing limitations of plant based proteins and future opportunitiesThis 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.
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EUR 285,95
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Aggiungi al carrelloBuch. Condizione: Neu. Novel Plant Protein Processing | Developing the Foods of the Future | Zakir Showkat Khan (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 2023 | CRC Press | EAN 9781032438160 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
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Novel Plant Protein Processing: Developing the Foods of the Future
Da: Revaluation Books, Exeter, Regno Unito
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EUR 359,50
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Aggiungi al carrelloHardcover. Condizione: Brand New. 328 pages. 10.00x7.00x0.89 inches. In Stock.
