Manickavasagan Annamalai, Lim Loong-Tak, Ali Amanat Plant Protein Foods 9783030912055

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Автор: Manickavasagan Annamalai, Lim Loong-Tak, Ali Amanat
Название: Plant Protein Foods
ISBN: 9783030912055
Издательство: Springer
Классификация:

Диетология и питание

Ботаника и науки о растениях

Производство продуктов питания и напитков

ISBN-10: 3030912051
Обложка/Формат: Hardcover
Страницы: 536
Вес: 0.92 кг.
Дата издания: 29.04.2022
Язык: English
Издание: 1st ed. 2022
Иллюстрации: 30 illustrations, color; 21 illustrations, black and white; xiii, 519 p. 51 illus., 30 illus. in color.
Размер: 23.39 x 15.60 x 3.02 cm
Читательская аудитория: Professional & vocational
Ссылка на Издательство: Link
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Поставляется из: Германии
Описание: Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.
Дополнительное описание: 1. High protein foods: A comparison of animal origin vs plant origin foods.- 2. An overview of plant-based protein rich products.- 3. Processing technologies to produce plant protein concentrates and isolates.- 4. Product development technologies for plan

Plant Protein Foods, Manickavasagan Annamalai, Lim Loong-Tak, Ali Amanat