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

Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.

• Engenharia mecânica
• Tecnologia dos alimentos e bebidas
• 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