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Emerging Sources and Applications of Alternative Proteins

Anonim

Author : Anonim
Publisher : Academic Press
Page : 322 pages
File Size : 40,8 Mb
Release : 2022-08-05
Category : Technology & Engineering
ISBN : 9780323983891

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Emerging Sources and Applications of Alternative Proteins by Anonim Pdf

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications. Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition Written by invited experts with years of hands-on experience on the field Provides the latest advancements of research and application of emerging sources of food proteins Aims to inspire new protein products development using emerging sources of food proteins

Alternative Proteins

Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain

Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Publisher : CRC Press
Page : 449 pages
File Size : 43,8 Mb
Release : 2022-01-20
Category : Health & Fitness
ISBN : 9781000510713

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Alternative Proteins by Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain Pdf

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Alternative Proteins

Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain

Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Publisher : CRC Press
Page : 408 pages
File Size : 54,6 Mb
Release : 2022-01-20
Category : Health & Fitness
ISBN : 9781000510744

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Alternative Proteins by Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain Pdf

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Sustainable Protein Sources

Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin

Author : Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
Publisher : Academic Press
Page : 456 pages
File Size : 54,8 Mb
Release : 2016-10-02
Category : Science
ISBN : 9780128027769

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Sustainable Protein Sources by Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin Pdf

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

Future Proteins

Brijesh K Tiwari,Laura E Healy

Author : Brijesh K Tiwari,Laura E Healy
Publisher : Elsevier
Page : 536 pages
File Size : 50,9 Mb
Release : 2023-06-23
Category : Technology & Engineering
ISBN : 9780323972321

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Future Proteins by Brijesh K Tiwari,Laura E Healy Pdf

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

Sustainable Protein Sources

Sudarshan Nadathur,Janitha P.D. Wanasundara,Laurie Scanlin

Author : Sudarshan Nadathur,Janitha P.D. Wanasundara,Laurie Scanlin
Publisher : Elsevier
Page : 717 pages
File Size : 55,7 Mb
Release : 2023-11-20
Category : Technology & Engineering
ISBN : 9780323916530

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Sustainable Protein Sources by Sudarshan Nadathur,Janitha P.D. Wanasundara,Laurie Scanlin Pdf

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases and functionality

Proteins: Sustainable Source, Processing and Applications

Charis M. Galanakis

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 358 pages
File Size : 53,7 Mb
Release : 2019-05-30
Category : Health & Fitness
ISBN : 9780128172865

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Proteins: Sustainable Source, Processing and Applications by Charis M. Galanakis Pdf

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

Food of the Future: Meat and Dairy Alternatives

Antti Knaapila,Sghaier Chriki,Fang Fang,Jean-François Hocquette,Marie-Pierre Ellies-Oury,James Ledo

Author : Antti Knaapila,Sghaier Chriki,Fang Fang,Jean-François Hocquette,Marie-Pierre Ellies-Oury,James Ledo
Publisher : Frontiers Media SA
Page : 148 pages
File Size : 54,6 Mb
Release : 2024-03-05
Category : Medical
ISBN : 9782832545638

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Food of the Future: Meat and Dairy Alternatives by Antti Knaapila,Sghaier Chriki,Fang Fang,Jean-François Hocquette,Marie-Pierre Ellies-Oury,James Ledo Pdf

Recent years have seen an increase in discussion around the impact of our dietary choices not only on personal health, but on global issues such as food security and climate change. Much focus has been placed on eating a plant-based diet and eschewing animal-sourced foods, with vegetarian and vegan options becoming far more abundant across grocery stores and in restaurants. But as we look to the future, what other sources and types of food could help foster health for both people and the planet?

Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

Anonim

Author : Anonim
Publisher : Academic Press
Page : 260 pages
File Size : 41,9 Mb
Release : 2020-05-22
Category : Technology & Engineering
ISBN : 9780128202166

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Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds by Anonim Pdf

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more. Details alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products Evaluates the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts Updates on progress in the development of new food and pharmaceutical products, such as nutraceuticals and food additives

Nordic Alternative Protein Potentials

Lindberg, Jan Erik;Lindberg, Gunnar;Teräs, Jukka;Poulsen, Gert;Solberg, Svein Øivind,Tybirk, Knud,Przedrzymirska, Joanna,Sapota, Grazyna Pazikowska,Olsen, Malene Lihme,Karlson, Hilary,Jóhannsson, Ragnar,Smárason, Birgir Örn,Gylling, Morten,Knudsen, Marie

Author : Lindberg, Jan Erik;Lindberg, Gunnar;Teräs, Jukka;Poulsen, Gert;Solberg, Svein Øivind,Tybirk, Knud,Przedrzymirska, Joanna,Sapota, Grazyna Pazikowska,Olsen, Malene Lihme,Karlson, Hilary,Jóhannsson, Ragnar,Smárason, Birgir Örn,Gylling, Morten,Knudsen, Marie
Publisher : Nordic Council of Ministers
Page : 133 pages
File Size : 48,5 Mb
Release : 2016-10-06
Category : Business & Economics
ISBN : 9789289345910

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Nordic Alternative Protein Potentials by Lindberg, Jan Erik;Lindberg, Gunnar;Teräs, Jukka;Poulsen, Gert;Solberg, Svein Øivind,Tybirk, Knud,Przedrzymirska, Joanna,Sapota, Grazyna Pazikowska,Olsen, Malene Lihme,Karlson, Hilary,Jóhannsson, Ragnar,Smárason, Birgir Örn,Gylling, Morten,Knudsen, Marie Pdf

Within agri- and aquaculture, a specific bioeconomy challenge – and a bioeconomy opportunity – has been identified concerning sustainable protein supply for livestock production and fish farming. Today, imported soy products are by far the most important protein source however several alternative ways of producing protein rich feed has been identified using regional resources. Production of legumes, pulses and grass can be expanded. Alternative protein rich sources include single cell protein (bacteria/fungi), macroalgae (seaweed), mussels and insects. Local protein production has a number of benefits in the form of generation of local jobs, reduction in the import of nutrients and in general boosting the bioeconomy. Many of the alternative ways of producing protein rich feed are still under development, this report therefor also includes recommendations concerning how to proceed.

Mass Production of Beneficial Organisms

Juan A. Morales-Ramos,M. Guadalupe Rojas,David I. Shapiro-Ilan

Author : Juan A. Morales-Ramos,M. Guadalupe Rojas,David I. Shapiro-Ilan
Publisher : Academic Press
Page : 642 pages
File Size : 52,6 Mb
Release : 2022-09-20
Category : Science
ISBN : 9780128221488

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Mass Production of Beneficial Organisms by Juan A. Morales-Ramos,M. Guadalupe Rojas,David I. Shapiro-Ilan Pdf

Mass Production of Beneficial Organisms: Invertebrates and Entomopathogens, Second Edition explores the latest advancements and technologies for large-scale rearing and manipulation of natural enemies while presenting ways of improving success rate, predictability of biological control procedures, and demonstrating their safe and effective use. Organized into three sections, Parasitoids and Predators, Pathogens, and Invertebrates for Other Applications, this second edition contains important new information on production technology of predatory mites and hymenopteran parasitoids for biological control, application of insects in the food industry and production methods of insects for feed and food, and production of bumble bees for pollination.Beneficial organisms include not only insect predators and parasitoids, but also mite predators, nematodes, fungi, bacteria and viruses. In the past two decades, tremendous advances have been achieved in developing technology for producing these organisms. Despite that and the globally growing research and interest in biological control and biotechnology applications, commercialization of these technologies is still in progress. This is an essential reference and teaching tool for researchers in developed and developing countries working to produce “natural enemies in biological control and integrated pest management programs. Highlights the most advanced and current techniques for mass production of beneficial organisms and methods of evaluation and quality assessment Presents methods for developing artificial diets and reviews the evaluation and assurance of the quality of mass-produced arthropods Provides an outlook of the growing industry of insects as food and feed and describes methods for mass producing the most important insect species used as animal food and food ingredients

Handbook of Cereals, Pulses, Roots, and Tubers

Sneh Punia,Anil Kumar Siroha,Manoj Kumar

Author : Sneh Punia,Anil Kumar Siroha,Manoj Kumar
Publisher : CRC Press
Page : 652 pages
File Size : 47,8 Mb
Release : 2021-10-11
Category : Technology & Engineering
ISBN : 9781000429794

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Handbook of Cereals, Pulses, Roots, and Tubers by Sneh Punia,Anil Kumar Siroha,Manoj Kumar Pdf

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.

Alternative Protein Sources

National Academies of Sciences Engineering and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum

Author : National Academies of Sciences Engineering and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publisher : Unknown
Page : 0 pages
File Size : 54,9 Mb
Release : 2023-06-24
Category : Electronic
ISBN : 0309701309

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Alternative Protein Sources by National Academies of Sciences Engineering and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf

Alternative protein sources, which can be derived from plant and animal cells or created by precision fermentation, can have health, environmental, socio-economic, and ethical impacts. With a variety of types of alternative proteins being developed and available on the market, consumers, regulatory agencies, manufacturers, and researchers are faced with many different considerations. The National Academies Food Forum hosted a workshop that took a multi-sector approach to explore the state of the science on alternative protein sources as they relate to issues around diet quality, nutrition, and sustainability. The workshop also examined how alternative protein food processing innovations can be balanced in a way that optimizes nutritional content, affordability, and accessibility. This Proceedings of a Workshop summarizes the discussions held during the workshop.

Functional Foods and Nutraceuticals

Chukwuebuka Egbuna,Genevieve Dable Tupas

Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
Publisher : Springer Nature
Page : 644 pages
File Size : 50,9 Mb
Release : 2020-08-24
Category : Technology & Engineering
ISBN : 9783030423193

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Functional Foods and Nutraceuticals by Chukwuebuka Egbuna,Genevieve Dable Tupas Pdf

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.

Meat and Meat Replacements

Herbert L Meiselman,Jose Manuel Lorenzo

Author : Herbert L Meiselman,Jose Manuel Lorenzo
Publisher : Woodhead Publishing
Page : 424 pages
File Size : 47,6 Mb
Release : 2022-09-23
Category : Health & Fitness
ISBN : 9780323897976

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Meat and Meat Replacements by Herbert L Meiselman,Jose Manuel Lorenzo Pdf

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves. Meat and Meat Replacements is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements. Presents the benefits and drawbacks of various available products Features definitions, applications, literature reviews, and recent developments supported by data and points of view from experts in the field Covers the nutritional profiles of meats and meat replacements as well as the consumer response to both

Emerging Sources And Applications Of Alternative Proteins

Emerging Sources and Applications of Alternative Proteins by Anonim Pdf

Alternative Proteins by Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain Pdf

Alternative Proteins by Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain Pdf

Sustainable Protein Sources by Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin Pdf

Future Proteins by Brijesh K Tiwari,Laura E Healy Pdf

Sustainable Protein Sources by Sudarshan Nadathur,Janitha P.D. Wanasundara,Laurie Scanlin Pdf

Proteins: Sustainable Source, Processing and Applications by Charis M. Galanakis Pdf

Food of the Future: Meat and Dairy Alternatives by Antti Knaapila,Sghaier Chriki,Fang Fang,Jean-François Hocquette,Marie-Pierre Ellies-Oury,James Ledo Pdf

Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds by Anonim Pdf

Mass Production of Beneficial Organisms by Juan A. Morales-Ramos,M. Guadalupe Rojas,David I. Shapiro-Ilan Pdf

Handbook of Cereals, Pulses, Roots, and Tubers by Sneh Punia,Anil Kumar Siroha,Manoj Kumar Pdf

Alternative Protein Sources by National Academies of Sciences Engineering and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum Pdf

Functional Foods and Nutraceuticals by Chukwuebuka Egbuna,Genevieve Dable Tupas Pdf

Meat and Meat Replacements by Herbert L Meiselman,Jose Manuel Lorenzo Pdf

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