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Functionality and Food Applications of Plant Proteins

Functionality and Food Applications of Plant Proteins

Yonghui Li

81,68 €
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Editorial:
MDPI AG
Año de edición:
2023
Materia
Biologia, ciencias de la vida
ISBN:
9783036576978
81,68 €
IVA incluido
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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.

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Otros libros del autor

  • Functionality and Food Applications of Plant Proteins (Volume II)
    Yonghui Li
    This is a reprint of the MDPI Foods Special Issue 'Functionality and Food Applications of Plant Proteins (Volume II)', focusing on the characterization, chemistry, interaction, processing, modification, functionality, and/or application of all types of plant proteins related to human foods. ...
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  • Plant-Based Proteins
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    This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Fo...
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