Functionality and Food Applications of Plant Proteins

doi:10.3390/books978-3-0365-7696-1

dc.contributor.editor	Li, Yonghui
dc.date.accessioned	2023-06-23T09:47:07Z
dc.date.available	2023-06-23T09:47:07Z
dc.date.issued	2023
dc.identifier	ONIX_20230623_9783036576978_74
dc.identifier.uri	https://directory.doabooks.org/handle/20.500.12854/100842
dc.description.abstract	The demand for plant proteins continues to increase due to the growing global population, rising protein deficiency, and their versatile environmental, functional, nutritional, and health benefits. Plant proteins represent a more sustainable source to (partially) supplement costly animal-based foods. Many factors can influence protein functionality and application, such as protein sources, production methods, molecular structures, chemical properties, food formulations and environment, and food processing techniques. The potential applications of plant proteins are diverse. This reprint covers diverse topics related to the characterization, chemistry, interaction, processing, modification, functionality, and/or application of various plant proteins in relation to human food.
dc.language	English
dc.subject.classification	thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general	en_US
dc.subject.classification	thema EDItEUR::P Mathematics and Science::PS Biology, life sciences	en_US
dc.subject.classification	thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society	en_US
dc.subject.other	green soybean
dc.subject.other	ultrasonic extraction
dc.subject.other	bioactive compounds
dc.subject.other	antioxidant
dc.subject.other	dairy product
dc.subject.other	fortification
dc.subject.other	pod
dc.subject.other	Glycine max L.
dc.subject.other	quercetin
dc.subject.other	almond protein matrix
dc.subject.other	brown rice protein matrix
dc.subject.other	HPLC
dc.subject.other	antioxidant activity
dc.subject.other	DSC
dc.subject.other	FTIR-ATR
dc.subject.other	plant-based foods
dc.subject.other	pea protein
dc.subject.other	pectin
dc.subject.other	thermodynamic incompatibility
dc.subject.other	transglutaminase
dc.subject.other	plant protein digestibility
dc.subject.other	protein isolates
dc.subject.other	protein concentrates
dc.subject.other	alternative fractionation
dc.subject.other	heat treatment
dc.subject.other	protein modifications
dc.subject.other	in vitro protein digestion
dc.subject.other	protein
dc.subject.other	meat analog
dc.subject.other	texture
dc.subject.other	insect protein
dc.subject.other	algae protein
dc.subject.other	plant protein
dc.subject.other	double protein dairy
dc.subject.other	process flow
dc.subject.other	production
dc.subject.other	health effects
dc.subject.other	taste
dc.subject.other	flavor
dc.subject.other	extrusion technology
dc.subject.other	textured soy protein
dc.subject.other	protein subunit composition
dc.subject.other	processing applicability
dc.subject.other	plant-based meat analogues
dc.subject.other	C-phycocyanin
dc.subject.other	high-pressure cell disruption
dc.subject.other	extraction method
dc.subject.other	Arthrospira platensis
dc.subject.other	pulse proteins
dc.subject.other	enzymatic hydrolysis
dc.subject.other	hydrolysate
dc.subject.other	protease
dc.subject.other	functional properties
dc.subject.other	myoglobin
dc.subject.other	plant-based meat alternatives
dc.subject.other	HS-SPME-GC-MS
dc.subject.other	volatiles
dc.subject.other	PCA-analysis
dc.subject.other	aroma
dc.subject.other	Maillard reaction
dc.subject.other	lipid oxidation
dc.subject.other	aldehydes
dc.subject.other	pyrazines
dc.subject.other	textured vegetable protein
dc.subject.other	meat analogs
dc.subject.other	physicochemical properties
dc.subject.other	rehydration capacity
dc.subject.other	patty textures
dc.subject.other	fava bean
dc.subject.other	amyloids
dc.subject.other	legumin
dc.subject.other	vicilin
dc.subject.other	11S
dc.subject.other	7S
dc.subject.other	microscopy
dc.subject.other	rheology
dc.subject.other	plant-based meat analogs
dc.subject.other	protein hydrolysates
dc.subject.other	nutritional property
dc.subject.other	peptide profile
dc.subject.other	bioactive assessment
dc.subject.other	texturization
dc.subject.other	phase transition
dc.subject.other	meat analogues
dc.subject.other	pea protein isolate
dc.subject.other	chickpea protein isolate
dc.subject.other	salt extraction coupled with ultrafiltration
dc.subject.other	scaled-up production
dc.subject.other	structural characteristics
dc.title	Functionality and Food Applications of Plant Proteins
dc.type	book
oapen.identifier.doi	10.3390/books978-3-0365-7696-1
oapen.relation.isPublishedBy	46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn	9783036576978
oapen.relation.isbn	9783036576961
oapen.pages	272
oapen.place.publication	Basel

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