PLANT PROTEINS: Nutritional Aspects and Processing Applications - Softcover

9780443329760: PLANT PROTEINS: Nutritional Aspects and Processing Applications

Softcover

ISBN 10: 0443329761 ISBN 13: 9780443329760

Publisher: Academic Press, 2026

Plant Proteins: Nutritional Aspects and Processing Applications covers various methods used to extract and purify plant proteins for nutrition, health, and new product development. The book identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture, and/or shelf-life. A special focus on plant-based meat is discussed, along with insights on how plant-based proteins effect digestive wellness and the microbiome. Additional sections address the nano-reduction of plant-based proteins and their role in the delivery of different bioactive compounds and health benefits.

Provides in-depth understanding of various methods used to extract and purify plant proteins
Identifies different techniques employed to characterize plant protein structure and functionality
Recognizes bioactive peptides from plant-based proteins and benefits to health
Focuses on the isolation, characterization, modification, and application of plant-based proteins to improve flavor, nutrition, and functional attributes for product development
Highlights the sustainability and cost effectiveness of novel plant proteins

"synopsis" may belong to another edition of this title.

About the Authors

Dr. Nisar Ahmad Mir received his Ph.D. from Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology. Currently, he is an Assistant Professor in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J & K. He received National Postdoctoral Fellowship (NPDF) from Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India. His research interests include cereal and pseudocereal protein characterization, modification and applications in food systems. He has published more than twenty research and review articles in journals of repute. He has also published more than fifteen book chapters with esteemed publishers. He serves as a reviewer to highly reputed journals like Trends in Food Science and Technology, Food Hydrocolloids, Food Chemistry, International Journal of Biological Macromolecules, Heliyon, Journal of Food Processing and Preservation, Journal of Food Process Engineering and International Journal of Food Properties.

Dr. Mohd Khalid Gul, works as an Academic Visiting Researcher at the School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom. His primary affiliation is with National Institute of Technology, Rourkela, India, where he works as an Assistant Professor in Food Process Engineering. His research interests include investigating different aspects of food colloids, such as their functionalities and modifications, sensory-satiety relationships, interactions between proteins and polysaccharides, encapsulation, and food safety. To date Khalid has published over +62 peer reviewed journal articles and book chapters. He is part of the Editorial Board for Food Packaging and Shelf Life, and Associate Editor for Frontiers in Nutrition - Food Science.

From the Back Cover

The increasing demand for plant-based products in the food industry that demonstrate
sustainability, palatability, and cost-effectiveness has fuelled research on novel plant
proteins. Plant Proteins: Nutritional Aspects and Processing Applications takes a deep
dive into the various methods used to extract and purify plant proteins, highlighting their
benefits for nutrition, health, and new product development.

This book identifies techniques and modifications, such as fermentation, radiation, and ball
milling, used to characterize plant protein structure and functionality. Readers will learn
how each method serves a different purpose in enhancing flavor, functionality, texture,
and/or shelf life. This book provides a special focus on plant-based meat, along with
insights into the effects of plant-based proteins on digestive wellness and the microbiome.
In addition, the authors address nanoreduction of plant-based proteins and their role in
delivering various bioactive compounds and promoting health benefits.

"About this title" may belong to another edition of this title.