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Author : Sapna Langyan,Pranjal Yadava,Tarun Belwal,Tanushri Kaul
Publisher : Frontiers Media SA
Page : 187 pages
File Size : 42,6 Mb
Release : 2022-11-25
Category : Science
ISBN : 9782832507162
Author : Sudarshan Nadathur,Janitha P.D. Wanasundara,Laurie Scanlin
Publisher : Elsevier
Page : 717 pages
File Size : 46,5 Mb
Release : 2023-11-20
Category : Technology & Engineering
ISBN : 9780323916530
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 : Giuseppe Poli,I. Sam Saguy,Carlo Virginio Agostoni,Melanie Charron
Publisher : Frontiers Media SA
Page : 110 pages
File Size : 41,8 Mb
Release : 2022-09-21
Category : Medical
ISBN : 9782832500125
Author : Sangeeta Prakash,Bhesh Bhandari,Claire Gaiani
Publisher : Academic Press
Page : 354 pages
File Size : 54,8 Mb
Release : 2022-11-16
Category : Technology & Engineering
ISBN : 9780323885607
Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
Author : Samara Brock,Minna Kanerva,Chris Béné,Sophia Efstathiou,Michael Clark
Publisher : Frontiers Media SA
Page : 108 pages
File Size : 44,8 Mb
Release : 2024-04-19
Category : Science
ISBN : 9782832548264
Author : Adam E. Ahmed,Jameel M. Al-Khayri,Azharia A. Elbushra
Publisher : Springer Nature
Page : 500 pages
File Size : 47,9 Mb
Release : 2024-01-31
Category : Technology & Engineering
ISBN : 9783031467042
Food and nutrition security is a major concern for Saudi Arabia and the surrounding regions due to the range of challenges they face. These challenges include limited agricultural resources, low self-sufficiency in key food staples, climate change, and high levels of food loss and waste. This book aims to evaluate and analyze the current situation and future prospects of food and nutrition security in Saudi Arabia. Additionally, it seeks to analyze and assess the roles and functions of various institutions related to food security, providing a deeper understanding of the complex problems associated with it. Furthermore, this book aligns with Kingdom Vision 2030, which includes a set of strategies and programs focused on agriculture, food, and water security. It also aligns with the institutional identity of King Faisal University's "Food Security and Environmental Sustainability". The book consists of four volumes. Volume 2 is entitled "Macroeconomic Policy Implications on Food and Nutrition Security". It covers various areas, including food price, loss and waste, processing, finance, trade, investment, quality and safety, consumption patterns, climate change, early warning systems, nutrition institutions, oil revenue, and the significance of date palm and Hassawi rice, genetically modified food, and edible insects in ensuring food and nutritional security. This book is highly significant for professionals, researchers, policymakers, and entrepreneurs involved in food and nutrition security in Saudi Arabia, the Gulf Cooperation Council, and various national and international organizations. It offers a comprehensive analysis of the obstacles and possibilities in ensuring food and nutrition security, as well as presenting practical approaches to address these issues. Additionally, graduate students studying in fields related to food and nutrition security will benefit from this book.
Author : Zakir Showkat Khan,Sajad Ahmad Wani,Shemilah Fayaz
Publisher : CRC Press
Page : 449 pages
File Size : 53,7 Mb
Release : 2023-12-29
Category : Technology & Engineering
ISBN : 9781003812685
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 : Anonim
Publisher : Unknown
Page : 280 pages
File Size : 41,5 Mb
Release : 2017-04-25
Category : Electronic
ISBN : 0988592061
A plant-based diet is gaining widespread recognition. The old paradigm of which eggs and meat are used for protein, while milk is utilized for calcium and vitamin D, has been refuted. Abiding by these antiquated beliefs does not generate health. In fact, animal-derived foods are linked to many of the chronic conditions and degenerative diseases afflicting man. We benefit by eating wholesome, vibrant foods such as fruits, nuts, seeds, and vegetables. These foods provide adequate nutrition, strengthen immunity, and are known to prevent and reverse disease. Using anecdotal evidence, medical research, and scientific literature, this book helps us understand why adapting a plant-based diet is among the healthiest choices we can make in this life. By reading this book, you are positioning yourself to learn how the foods we have been culturally conditioned to embrace and love are slowly killing us. You will be presented with scientific evidence explaining why traditional foods are harmful. You are introduced to a variety of wholesome foods, and resources to help you adapt to this lifestyle. You will be equipped to successfully transition to eating plant-based, and acquire the essentials needed to thrive with this way of life. You will acquire knowledge to distinguish between the myths and facts surrounding a plant-based diet. Using the charts provided in chapter five, you are even able to formulate your own eating plan to assure you are receiving sufficient amounts of each nutrient. Finally, there are several recipes for basic foods that will help you overcome cravings for traditional foods.
Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Page : 179 pages
File Size : 50,8 Mb
Release : 2019-04-11
Category : Medical
ISBN : 9780309479585
On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.
Author : Mirza Hasanuzzaman,Susana Araújo,Sarvajeet Singh Gill
Publisher : Springer Nature
Page : 547 pages
File Size : 51,7 Mb
Release : 2020-07-01
Category : Science
ISBN : 9789811547522
This book comprehensively introduces all aspects of the physiology, stress responses and tolerance to abiotic stresses of the Fabaceae plants. Different plant families have been providing food, fodder, fuel, medicine and other basic needs for the human and animal since the ancient time. Among the plant families Fabaceae have special importance for their agri-horticultural importance and multifarious uses apart from the basic needs. Interest in the response of Fabaceae plants toward abiotic stresses is growing considering the economic importance and the special adaptive mechanisms. Recent advances and developments in molecular and biotechnological tools has contributed to ease and wider this mission. This book provides up-to-date findings that will be of greater use for the students and researchers, particularly Plant Physiologists, Environmental Scientists, Biotechnologists, Botanists, Food Scientists and Agronomists, to get the information on the recent advances on this plant family in regard to physiology and stress tolerance.
Author : Aslı Uçar,Rui Poínhos
Publisher : Frontiers Media SA
Page : 109 pages
File Size : 41,6 Mb
Release : 2024-01-30
Category : Medical
ISBN : 9782832543825
Author : Arnold Smith
Publisher : Unknown
Page : 140 pages
File Size : 45,7 Mb
Release : 2020-01-27
Category : Electronic
ISBN : 9798604214626
If you want to obtain a sufficient amount of Healthy Proteins and Important Nutrients with a Plant-Based Regimen, then Keep Reading. You're probably eating plant-based foods, like pea protein or nuts thinking you are getting the entire range of proteins needed by your body, however, you might not know that you are often missing an essential amino acid known as lysine and consequently you're not assimilating the right amount of proteins. You must be prepared in advance to guarantee you obtain the amounts of adequate healthy proteins, vitamins, iron, and calcium B-12, not as easily found in vegan diets as it with omnivorous diets containing meat, rich of these nutrients. With the best plant-based protein foods, nonetheless, you can consume well-balanced diet plans that sustain a healthy body and also lower the risks of some illnesses. This book is a guide on the plant-based protein that gives you the best tools that you need to help you eat healthy with meatless high-protein foods and feel better following the plant-based lifestyle. Relevant aspects that you will learn in the Plant-Based High Protein Cookbook. The state of our body is a reflection of what we eat. Many people discover very late that the diseases they suffer are a consequence of a bad diet. We live in an era where the information is only a click away, so we cannot continue repeating bad eating habits. The Plant-Based High Protein Cookbook is a good way to start. By reading it you will learn: 1. Protein requirements for the body 2. Proteins and the vegetable diet. 3. Why you should prefer a vegan diet 4. Burn fat and increase your energy 5. Maintain a healthy life with a Vegetable Diet Deciding to change animal protein for vegetable protein, is a hard process; you may find it difficult, it's normal, I can understand. The gastronomic culture that surrounds us bombards us in such a way that we can only think that meat is the most delicious, a position totally far from reality. With a vegan diet, it is possible to eat healthily and also enjoy to the maximum. How to achieve it? Learning to prepare delicious recipes. Ready to learn how to prepare delicious vegan recipes and live a healthy, energetic life? So, what are you waiting for? Scroll up and click the "BUY NOW" button
Author : Gyorgy Scrinis
Publisher : Columbia University Press
Page : 363 pages
File Size : 52,7 Mb
Release : 2013-06-18
Category : Cooking
ISBN : 9780231527149
Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1306 pages
File Size : 53,6 Mb
Release : 2022-03-10
Category : Reference
ISBN : 9781948436748
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 48 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author : Kathleen Keller
Publisher : SAGE
Page : 1041 pages
File Size : 50,7 Mb
Release : 2008
Category : Body size
ISBN : 9781412952385
Obesity is a serious health issue and is a key discussion and research point in several disciplines from the social sciences to the health sciences and even in physical education. This text is a much-needed authoritative reference source covering major issues of, and relating to, obesity.