{"product_id":"novel-plant-protein-processing-developing-the-foods-of-the-future-9781032438160","title":"Novel Plant Protein Processing: Developing the Foods of the Future","description":"\u003cp\u003e\u003c\/p\u003e\u003cblockquote\u003e\n\u003cbr\u003eProteins are essential for maintaining human health and are used as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents in foods. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Novel Plant Protein Processing: Developing the Foods of the Future focuses on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. It highlights the scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and provides a roadmap for plant protein science and technology. \u003c\/blockquote\u003e\u003cp\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e: Hardback\u003cbr\u003e\u003cstrong\u003eLength\u003c\/strong\u003e: 288 pages\u003cbr\u003e\u003cstrong\u003ePublication date\u003c\/strong\u003e: 29 December 2023\u003cbr\u003e\u003cstrong\u003ePublisher\u003c\/strong\u003e: Taylor \u0026amp; Francis Ltd\u003cbr\u003e\u003c\/p\u003e \u003cp\u003e\u003cbr\u003eProteins are essential nutrients and structural components found in various foods. They not only provide a diverse range of amino acids crucial for maintaining human health but also possess unique functional properties such as thickening, stabilizing, emulsifying, foaming, gelling, and binding. The ability of a protein to exhibit these diverse functionalities is largely influenced by its inherent structure, configuration, and interactions with other food components, including polysaccharides, lipids, and polyphenolic compounds. Proteins derived from animal sources are often considered superior in terms of functionality, digestibility, and lower levels of anti-nutrient components compared to plant proteins. However, global consumer preferences are shifting towards ethically and sustainably sourced, clean, cruelty-free, vegan, or vegetarian plant-based food products. Plant proteins offer several advantages, including versatility, religious acceptance, and cultural relevance among vegetarian and vegan consumers. They are associated with reduced food processing waste, water, and soil requirements, making them environmentally friendly. Consequently, there has been a growing interest in exploring and utilizing plant proteins in food and pharmaceutical applications.  \u003cbr\u003e\u003cbr\u003eNovel Plant Protein Processing: Developing the Foods of the Future provides a comprehensive roadmap for plant protein science and technology. It focuses on developing plant protein ingredients, modifying plant proteins, and creating innovative plant-based foods. This book offers a comprehensive guide to the latest advancements in plant protein processing, covering topics such as ingredient development, protein modification techniques, and the creation of novel plant protein-based products.  \u003cbr\u003e\u003cbr\u003eOne of the key features of this book is its extensive coverage of novel plant protein processing for use as future foods. It provides detailed information on the latest research and developments in this field, including techniques such as genetic engineering, tissue culture, and fermentation. The book also discusses the application of these techniques in the production of functional foods, nutraceuticals, and pharmaceutical products.  \u003cbr\u003e\u003cbr\u003eIn addition to its technical content, Novel Plant Protein Processing: Developing the Foods of the Future also emphasizes the importance of food safety and quality assurance in plant protein processing. It provides guidance on Good Manufacturing Practices (GMPs) and quality control measures to ensure the safety and efficacy of plant protein-based products. The book also discusses the regulatory framework and policies related to plant protein products, providing insights into the challenges and opportunities in the industry.  \u003cbr\u003e\u003cbr\u003eAnother notable feature of this book is its focus on plant protein modification. It explores various techniques such as proteolysis, cross-linking, and glycosylation, which are used to enhance the functional properties of plant proteins. The book discusses the effects of these modifications on the nutritional value, texture, and shelf life of plant protein-based products. It also provides examples of successful applications of these techniques in the development of new food products.  \u003cbr\u003e\u003cbr\u003eIn conclusion, Novel Plant Protein Processing: Developing the Foods of the Future is a valuable resource for researchers, scientists, food industry professionals, and anyone interested in exploring the potential of plant proteins as a sustainable and functional food ingredient. It provides a comprehensive roadmap for plant protein science and technology, covering topics such as ingredient development, protein modification, and the creation of novel plant-based foods. With its extensive coverage, practical insights, and emphasis on food safety and quality assurance, this book is an essential tool for anyone looking to advance the field of plant protein processing and contribute to the development of the foods of the future.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 730g\u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 254 x 178 (mm)\u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9781032438160\u003c\/p\u003e","brand":"Shulph Ink","offers":[{"title":"Hardback","offer_id":44945559224570,"sku":"9781032438160","price":190.4,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/1703872627120_book.jpg?v=1704018964","url":"https:\/\/shulphink.com\/products\/novel-plant-protein-processing-developing-the-foods-of-the-future-9781032438160","provider":"Shulph Ink","version":"1.0","type":"link"}