Future Proteins: Sources, Processing, Applications and the Bioeconomy

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. 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 in the area of putting forward novel foods will be discussed INDICE: Section 1: Sources - Alternative Proteins from Land, Sea and Air 1. Traditional Protein sources 2. Protein from land - Cereals 3. Protein from land - Legumes and Pulses 4. Protein from land - Unconventional Plant Protein 5. Protein from land - Kingdom Fungi 6. Protein from seafoods 7. Protein from Seaweed Aquaculture 8. Protein from Microalgae and Duckweed 9. Protein from insects - a new biosphere of opportunity 10. Protein from microscopic sources - a realistic scalable solution? Section 2: Production - novel technologies 11. Post-harvest strategies - efficiency and novel processes. Extending shelf life and reducing spoilage potential for minimizing food waste. 12. Novel extraction technologies 13. Analytical and purification techniques Section 3: Applications 14. Meat-free products 15. Drink your protein - beverages and health drinks 16. Protein as a functional food ingredient 17. Protein for the nutraceutical and supplements market 18. The consumer - who is the target audience for alternative proteins? Section 4: Sustainability and Legislation 19. Circular economy 20. Biorefinery 21. Legislation

• ISBN: 978-0-323-91739-1
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 381
• Fecha Publicación: 01/06/2023
• Nº Volúmenes: 1
• Idioma: Inglés