Novel Plant Proteins as Mainstream Ingredients for Future Foods

Nyhet

Häftad, Engelska, 2026

2 259 kr

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Novel Plant Proteins as Mainstream Ingredients for Future Foods addresses the techno-functionality, health benefits, and sustainability of alternative proteins from familiar plant sources such as quinoa and other pseudocereals, rice bran, and hempseeds, along with more novel sources such as nigella seeds, fenugreek, moringa leaves, and the aquatic plant duckweed. The book provides a concise overview of the techno-functional, nutritional, and nutraceutical properties of these proteins that are essential for their application in functional foods, dietary supplements, and in the creation of healthier foods.

Sections discuss advanced processing technologies capable of overcoming the limitations of conventional protein extraction methods and highlight the composition and nutritional value of fruits and vegetable by-products, elaborating on the quality and techno-functionality of fruit and vegetable seed protein isolates to critically examine their adoption by the food industry. The book concludes by analyzing the challenges associated with plant proteins such as allergens, antinutrient presence, compositional inconsistencies, poor nutritional quality compared to animal proteins, and undesirable sensory effects, along with promising solutions to enhance future applications.

Explores the techno-functional properties of alternative plant proteins such as solubility, emulsifying and foaming capacities, water absorption, gelling abilities, nutritional value, and their role in the development of food applications
Highlights the nutritional and nutraceutical properties of sustainable plant proteins and their bioactive properties for optimal health benefits
Identifies optimal sensory attributes to satisfy the techno-functional, nutritional, and nutraceutical requirements for the food industry
Analyzes the challenges associated with plant proteins and suggests promising solutions to enhance their applications and improve consumer acceptance

Produktinformation

Utgivningsdatum2026-10-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor245
FörlagElsevier Science
ISBN9780443446450

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Dr. Khetan Shevkani holds a doctorate degree in Food Science and Technology and has made significant research contributions in the areas of grain processing and fruit/vegetable preservation technology. He has a specific focus on the characterisation and application of plant proteins, chemistry and technology of starches, processing of gluten-free products, extrusion cooking, plant nutraceuticals and novel process optimisation. He has co-edited one book and authored 44 publications, including 11 chapters and 7 comprehensive reviews, as a single, first/main or co-author. Based on the citations of his research, he has been ranked among the top (2%) scientists in the world in 2022 and 2024 by Stanford University, USA.

1. Novel Plant Proteins for a Sustainable future, an Introduction2. Extraction and Processing Technology3. Proteins from Amaranthaceae Grains, Amaranth and Quinoa4. Buckwheat Proteins5. Proteins from Hemp seeds6. Moringa Oleifera as a Source of Protein7. Proteins from By-products of Commercial Cereals, Rice Bran and Wheat Germ8. Proteins from Fruit and Vegetable Processing By-products9. Nigella Seed Proteins for the Future Food Industry10. Protein Ingredients from Fenugreek Seeds11. Protein Ingredients from Aquatic Plants12. Challenges with Plant Proteins and Promising Solutions