Proteins: Sustainable Source, Processing and Applications

Häftad, Engelska, 2019

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Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products.

This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.

Supports the current applications of proteins in the food industry, along with those that are under development
Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation
Explores industrial applications that are affected by aforementioned aspects

Produktinformation

Utgivningsdatum2019-05-31
Mått191 x 235 x 27 mm
Vikt730 g
FormatHäftad
SpråkEngelska
Antal sidor358
FörlagElsevier Science
ISBN9780128166956

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Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

1. Health effects of proteins and peptides2. Sustainable proteins production3. Consumer behavior and sustainable protein consumption4. Insects as a source of sustainable proteins5. Microalgae as a potential source of proteins6. Plant-based proteins7. Protein isolates from meat processing by-products8. Proteins from fish processing by-products9. Whey proteins10. Extraction techniques of proteins and peptides11. Production and bioengineering of therapeutic proteins 12. Stability of proteins during processing and storage13. Applications of proteins in encapsulation14. Plant based proteins and flavor delivery in foods15. Applications in foods