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Elsevier Science Publishing Co Inc
PLANT PROTEINS: Nutritional Aspects and Processing Applications
PLANT PROTEINS: Nutritional Aspects and Processing Applications
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- More about PLANT PROTEINS: Nutritional Aspects and Processing Applications
Plant Proteins: Nutritional Aspects and Processing Applications covers various methods used to extract and purify plant proteins for nutrition, health, and new product development. The book identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture, and/or shelf-life. A special focus on plant-based meat is discussed, along with insights on how plant-based proteins effect digestive wellness and the microbiome. Additional sections address the nano-reduction of plant-based proteins and their role in the delivery of different bioactive compounds and health benefits.
- Publication date: 26 March 2026
- Page count: 516
- Dimensions: Height 235 mm; Width 191 mm
- Publisher: Elsevier Science Publishing Co Inc
- Format: Paperback
- ISBN-13: 9780443329760
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