Plant Proteins

Section 1: Introduction to Plant-Based Proteins as Food Ingredients 1. Plant-Based Proteins: Definitions and Types 2. Consumer Trends, Nutrition, and Sustainability 3. Advancements in Plant Sciences, Genetics, and Breeding 4. Protein Isolation and Processing Techniques 5. Functionality of Plant-Based Proteins Section 2: Application of Plant-Based Proteins in the Food Industry 6. Rheology of Foods Containing Plant-Based Proteins 7. Sensory Aspects and Oral Processing of Plant-Based Proteins 8 Plant-Based Proteins in Bakery and Snack Applications 9. Plant-Based Proteins in Pasta and Noodle Applications 10. Plant-Based Proteins for Formulation of Dairy Alternatives (or Plant-Based Milks) 11. Texturizing Proteins for Meat Alternatives 12. Plant-Based Proteins for Formulation of Meat Alternatives 13. Using Functional Fats in Plant Protein Formulations Section 3: Regulatory Issues Concerning Plant Proteins 14. Protein Claims Section 4: The Future of Plant-Based Proteins 15. Emerging Technologies Pertaining to Plant-Based Proteins 16. Commercialization and Consumer Acceptance

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• Tecnologia dos alimentos e bebidas
• Engenharia mecânica
• Botânica e ciências das plantas
• Bioquímica

Pulse proteins; soy proteins; plant-based dairy; plant-based meat; protein quality; protein functionality; protein modification; protein processing; zein; gluten