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...
שמור ב:
| פורמט: | Online |
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| שפה: | אנגלית |
| יצא לאור: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| נושאים: | |
| גישה מקוונת: | ONIX_20230623_9783036576978_74 |
| תגים: |
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| _version_ | 1869527355339309056 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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. Many factors can influence protein functionality and application, such as protein sources, production methods, molecular structures, chemical properties, food formulations and environment, and food processing techniques. The potential applications of plant proteins are diverse. This reprint covers diverse topics related to the characterization, chemistry, interaction, processing, modification, functionality, and/or application of various plant proteins in relation to human food. |
| format | Online |
| id | doab-20.500.12854ir-100842 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1008422024-03-28T03:30:55Z Functionality and Food Applications of Plant Proteins Li, Yonghui 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 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. Many factors can influence protein functionality and application, such as protein sources, production methods, molecular structures, chemical properties, food formulations and environment, and food processing techniques. The potential applications of plant proteins are diverse. This reprint covers diverse topics related to the characterization, chemistry, interaction, processing, modification, functionality, and/or application of various plant proteins in relation to human food. 2023-06-23T09:47:07Z 2023-06-23T09:47:07Z 2023 book ONIX_20230623_9783036576978_74 9783036576978 9783036576961 https://directory.doabooks.org/handle/20.500.12854/100842 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/7305 https://mdpi.com/books/pdfview/book/7305 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-7696-1 10.3390/books978-3-0365-7696-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036576978 9783036576961 272 Basel open access |
| spellingShingle | 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 Functionality and Food Applications of Plant Proteins |
| title | Functionality and Food Applications of Plant Proteins |
| title_full | Functionality and Food Applications of Plant Proteins |
| title_fullStr | Functionality and Food Applications of Plant Proteins |
| title_full_unstemmed | Functionality and Food Applications of Plant Proteins |
| title_short | Functionality and Food Applications of Plant Proteins |
| title_sort | functionality and food applications of plant proteins |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20230623_9783036576978_74 |