Future Proteins

Sources, Processing, Applications and the Bioeconomy

Brijesh K Tiwari, Laura E Healy

• Publisher: Academic Press
• Year: 2023
• Print ISBN: 9780323917391
• eBook ISBN: 9780323972321
• Topic: Technology & Engineering
• Subtopic: Agriculture
• Index: Technology & Engineering

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

Table of contents

• Title of the book
• Cover
• Title page
• Copyright
• Contents
• List of contributors
• Preface
• Chapter 1 The need for future proteins
• Chapter 2 Protein from land—cereals
• Chapter 3 Protein from land—legumes and pulses
• Chapter 4 Protein from land—unconventional plant protein
• Chapter 5 Protein from land—kingdom fungi
• Chapter 6 Protein from seafood
• Chapter 7 Protein from seaweed aquaculture
• Chapter 8 Microalgal protein production: current needs and challenges
• Chapter 9 Protein from insects—a new biosphere of opportunity
• Chapter 10 Protein from microscopic sources—a realistic scalable solution?
• Chapter 11 Postharvest strategies—efficiency and novel processes for extending shelf life and reducing spoilage potential for minimizing food waste
• Chapter 12 Novel extraction, purification, and processing technologies for plant proteins
• Chapter 13 Implications of physicochemical properties of proteins in food industry applications
• Chapter 14 Production of cultured meat: challenges and opportunities
• Chapter 15 Alternative protein for beverages
• Chapter 16 Alternative proteins for gluten-free products
• Chapter 17 Alternative protein sources as functional food ingredients
• Chapter 18 Nutritional properties of proteins from different sources and their role in sports performance
• Chapter 19 Shift to plant-based proteins: environmental, economic, and social implications
• Chapter 20 Alternative proteins: organization of the agri-food system and sustainability outcomes
• Chapter 21 Biorefinery
• Chapter 22 Food safety concerns of alternative proteins and regulatory guidelines for their commercialization in the human food market
• Index