Shulph Ink
Green Protein Processing Technologies from Plants: Novel Extraction and Purification Methods for Product Development
Green Protein Processing Technologies from Plants: Novel Extraction and Purification Methods for Product Development
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Excellent- More about Green Protein Processing Technologies from Plants: Novel Extraction and Purification Methods for Product Development
This edited book provides a comprehensive overview of conventional and emerging processing technologies for extracting and purifying proteins and/or peptides from plant sources, with a special focus on product development. It covers alkaline extraction, isoelectric precipitation, air classification, and novel green technologies, highlighting their impact on protein functionality and nutritional quality. It is a valuable resource for students, engineers, and researchers in food science, food technology, and plant-based product development.
Format: Hardback
Length: 354 pages
Publication date: 02 January 2023
Publisher: Springer International Publishing AG
This edited book presents a comprehensive exploration of conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources, with a particular emphasis on subsequent product development. The book commences with an introductory chapter that provides an overview of the most commonly employed processing techniques in the industry today, including alkaline extraction followed by isoelectric precipitation and air classification. Furthermore, the book delves into innovative extraction and purification technologies, encompassing the latest green and emerging approaches based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The concluding chapters serve as a bridge between the presented methods and product development, highlighting how these technologies can modify the functionality and nutritional quality of the extracted proteins, thereby exerting significant impacts on human health.
In the backdrop of growing consumer demand for foods derived from plant-protein ingredients and the United Nations' Sustainable Development Goal 12, which aims to promote responsible consumption and production, this book emerges as an invaluable resource for students, engineers, and researchers in academia and industry. Specifically, those engaged in the fields of food science, food technology, and plant-based product development will find this book to be an indispensable guide.
Weight: 723g
Dimension: 235 x 155 (mm)
ISBN-13: 9783031169670
Edition number: 1st ed. 2023
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