Green Protein Processing Technologies From Plants

Author : Alan Javier Hernández-Álvarez,Martin Mondor,Matthew G. Nosworthy
Publisher : Springer
Page : 0 pages
File Size : 51,7 Mb
Release : 2023-01-12
Category : Technology & Engineering
ISBN : 3031169670

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Green Protein Processing Technologies from Plants by Alan Javier Hernández-Álvarez,Martin Mondor,Matthew G. Nosworthy Pdf

This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.

Author : Alan Javier Hernández-Álvarez,Martin Mondor,Matthew G. Nosworthy
Publisher : Springer Nature
Page : 362 pages
File Size : 41,6 Mb
Release : 2023-01-01
Category : Technology & Engineering
ISBN : 9783031169687

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Green Protein Processing Technologies from Plants by Alan Javier Hernández-Álvarez,Martin Mondor,Matthew G. Nosworthy Pdf

This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.

Author : Zakir Showkat Khan,Sajad Ahmad Wani,Shemilah Fayaz
Publisher : CRC Press
Page : 449 pages
File Size : 47,5 Mb
Release : 2023-12-29
Category : Technology & Engineering
ISBN : 9781003812685

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Novel Plant Protein Processing by Zakir Showkat Khan,Sajad Ahmad Wani,Shemilah Fayaz Pdf

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 foods · Presents a roadmap to upscale the meat analog technological processes · Discusses marketing limitations of plant based proteins and future opportunities This 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.

Author : Farid Chemat,Eugene Vorobiev
Publisher : Academic Press
Page : 586 pages
File Size : 52,9 Mb
Release : 2019-07-26
Category : Technology & Engineering
ISBN : 9780128154434

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Green Food Processing Techniques by Farid Chemat,Eugene Vorobiev Pdf

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Author : Jacques Gueguen,Yves Popineau
Publisher : Springer Science & Business Media
Page : 358 pages
File Size : 48,7 Mb
Release : 2013-06-29
Category : Science
ISBN : 9783662037201

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Plant Proteins from European Crops by Jacques Gueguen,Yves Popineau Pdf

Jointly published with INRA, Paris Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.

Author : Annamalai Manickavasagan,Loong-Tak Lim,Amanat Ali
Publisher : Springer Nature
Page : 522 pages
File Size : 42,8 Mb
Release : 2022-03-28
Category : Technology & Engineering
ISBN : 9783030912062

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Plant Protein Foods by Annamalai Manickavasagan,Loong-Tak Lim,Amanat Ali Pdf

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Author : Zuhaib F. Bhat,James D. Morton,Alaa El-Din A. (Aladin) Bekhit,Hafiz Suleria
Publisher : Elsevier
Page : 530 pages
File Size : 51,5 Mb
Release : 2023-04-21
Category : Technology & Engineering
ISBN : 9780323950534

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Processing Technologies and Food Protein Digestion by Zuhaib F. Bhat,James D. Morton,Alaa El-Din A. (Aladin) Bekhit,Hafiz Suleria Pdf

Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. Covers the available literature in the protein digestibility area Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion

Author : Brijesh K Tiwari,Laura E Healy
Publisher : Elsevier
Page : 536 pages
File Size : 45,8 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

Author : Zakir Showkat Khan,Sajad Ahmad Wani,Shemilah Fayaz
Publisher : CRC Press
Page : 309 pages
File Size : 46,9 Mb
Release : 2023-12-29
Category : Technology & Engineering
ISBN : 9781003812678

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Novel Plant Protein Processing by Zakir Showkat Khan,Sajad Ahmad Wani,Shemilah Fayaz Pdf

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 foods Presents a roadmap to upscale the meat analog technological processes Discusses marketing limitations of plant based proteins and future opportunities This 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.

Author : Dilek Uzunalioglu,Vanessa Brovell,Ramnarain Ramakrishna
Publisher : Elsevier
Page : 0 pages
File Size : 40,7 Mb
Release : 2023-11-01
Category : Science
ISBN : 9780323986366

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Plant Proteins by Dilek Uzunalioglu,Vanessa Brovell,Ramnarain Ramakrishna Pdf

Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods. It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators. Includes nutritional claims and calculations for individual countries supported with examples Presents methods and techniques for evaluations of plant-based foods Provides descriptions and comparisons of types of plant proteins Contains application case studies pertaining to ingredient insights, formulation tips, and food processing challenges and solution Provide insights on plant protein ingredient processing

Author : Nevin S. Scrimshaw
Publisher : Unknown
Page : 116 pages
File Size : 47,7 Mb
Release : 1975
Category : Proteins
ISBN : MINN:31951D03553602V

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Protein Resources and Technology by Nevin S. Scrimshaw Pdf

Author : Oksman Kristiina,Mathew Aji P,Bismarck Alexander
Publisher : World Scientific
Page : 1124 pages
File Size : 55,9 Mb
Release : 2014-04-11
Category : Science
ISBN : 9789814566476

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Handbook Of Green Materials: Processing Technologies, Properties And Applications (In 4 Volumes) by Oksman Kristiina,Mathew Aji P,Bismarck Alexander Pdf

Green materials and green nanotechnology have gained widespread interest over the last 15 years; first in academia, then in related industries in the last few years.The Handbook of Green Materials serves as reference literature for undergraduates and graduates studying materials science and engineering, composite materials, chemical engineering, bioengineering and materials physics; and for researchers, professional engineers and consultants from polymer or forest industries who encounter biobased nanomaterials, bionanocomposites, self- and direct-assembled nanostructures and green composite materials in their lines of work.This four-volume set contains material ranging from basic, background information on the fields discussed, to reports on the latest research and industrial activities, and finally the works by contributing authors who are prominent experts of the subjects they address in this set.The four volumes comprise of:The first volume explains the structure of cellulose; different sources of raw material; the isolation/separation processes of nanomaterials from different material sources; and properties and characteristics of cellulose nanofibers and nanocrystals (starch nanomaterials). Information on the different characterization methods and the most important properties of biobased nanomaterials are also covered. The industrial point of view regarding both the processability and access of these nanomaterials, as well as large scale manufacturing and their industrial application is discussed — particularly in relation to the case of the paper industry.The second volume expounds on different bionanocomposites based on cellulose nanofibers or nanocrystals and their preparation/manufacturing processes. It also provides information on different characterization methods and the most important properties of bionanocomposites, as well as techniques of modeling the mechanical properties of nanocomposites. This volume presents the industrial point of view regarding large scale manufacturing and their applications from the perspective of their medical uses in printed electronics and in adhesives.The third volume deals with the ability of bionanomaterials to self-assemble in either liquids or forming organized solid materials. The chemistry of cellulose nanomaterials and chemical modifications as well as different assembling techniques and used characterization methods, and the most important properties which can be achieved by self-assembly, are described. The chapters, for example, discuss subjects such as ultra-light biobased aerogels based on cellulose and chitin, thin films suitable as barrier layers, self-sensing nanomaterials, and membranes for water purification.The fourth volume reviews green composite materials — including green raw materials — such as biobased carbon fibers, regenerated cellulose fibers and thermoplastic and thermoset polymers (e.g. PLA, bio-based polyolefines, polysaccharide polymers, natural rubber, bio-based polyurethane, lignin polymer, and furfurylalchohol). The most important composite processing technologies are described, including: prepregs of green composites, compounding, liquid composite molding, foaming, and compression molding. Industrial applications, especially for green transportation and the electronics industry, are also described.This four-volume set is a must-have for anyone keen to acquire knowledge on novel bionanomaterials — including structure-property correlations, isolation and purification processes of nanofibers and nanocrystals, their important characteristics, processing technologies, industrial up-scaling and suitable industry applications. The handbook is a useful reference not only for teaching activities but also for researchers who are working in this field.

Author : G. Norton
Publisher : Butterworth-Heinemann
Page : 364 pages
File Size : 53,7 Mb
Release : 2013-10-22
Category : Science
ISBN : 9781483165356

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Plant Proteins by G. Norton Pdf

Plant Proteins is a compendium of papers discussing, in general, plant proteins as materials for human foods, and in particular, the properties, biosynthesis, deposition of reserves in seeds, undesirable factors, production, and nutritional aspects of plant proteins in the food industry. Some papers review the properties and biosynthesis of plant proteins, the synthesis of chloroplast proteins, and legume seed proteins. Other papers discuss the development of protein reserves in seeds, as well as the toxicity and antagonistic actions in relation to amino acid and protein synthesis. One paper examines the world supply and demand for sources of protein from three plant sources, namely cereals, oilseeds, and legumes. Another paper discusses the capabilities of certain species of micro-organisms to synthesize from a few simple raw materials all the main components needed in the diet of a human or a farm animal. One paper notes that the acceptance of plant protein foods in society depends on their presentation, flavor, texture, appearance, identity, and product name. This compendium will benefit agronomists, agriculturists, biochemists, microbiologists, nutritionists, botanists, chemists, economists, food scientists, physicists and plant breeders.

Author : Sudarshan Nadathur,Janitha P.D. Wanasundara,Laurie Scanlin
Publisher : Elsevier
Page : 717 pages
File Size : 48,5 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

Author : Maria Hayes
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 54,9 Mb
Release : 2018-11-28
Category : Science
ISBN : 9781119385301

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Novel Proteins for Food, Pharmaceuticals, and Agriculture by Maria Hayes Pdf

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.