Functionality and Food Applications of Plant Proteins

The demand for plant proteins continues to increase due to the growing global population, rising protein deficiency, and their versatile environmental, functional, nutritional, and health benefits. Plant proteins represent a more sustainable source to (partially) supplement costly animal-based foods...

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Бібліографічні деталі
Формат:	Online
Мова:	Англійська
Опубліковано:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Предмети:	green soybean ultrasonic extraction bioactive compounds antioxidant dairy product fortification pod Glycine max L. quercetin almond protein matrix brown rice protein matrix HPLC antioxidant activity DSC FTIR-ATR plant-based foods pea protein pectin thermodynamic incompatibility transglutaminase plant protein digestibility protein isolates protein concentrates alternative fractionation heat treatment protein modifications in vitro protein digestion protein meat analog texture insect protein algae protein plant protein double protein dairy process flow production health effects taste flavor extrusion technology textured soy protein protein subunit composition processing applicability plant-based meat analogues C-phycocyanin high-pressure cell disruption extraction method Arthrospira platensis pulse proteins enzymatic hydrolysis hydrolysate protease functional properties myoglobin plant-based meat alternatives HS-SPME-GC-MS volatiles PCA-analysis aroma Maillard reaction lipid oxidation aldehydes pyrazines textured vegetable protein meat analogs physicochemical properties rehydration capacity patty textures fava bean amyloids legumin vicilin 11S 7S microscopy rheology plant-based meat analogs protein hydrolysates nutritional property peptide profile bioactive assessment texturization phase transition meat analogues pea protein isolate chickpea protein isolate salt extraction coupled with ultrafiltration scaled-up production structural characteristics thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Онлайн доступ:	ONIX_20230623_9783036576978_74
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ONIX_20230623_9783036576978_74

Functionality and Food Applications of Plant Proteins

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