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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Detalhes bibliográficos
Autor Corporativo: Li, Yonghui
Formato: Livro
Idioma:Inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2023
Assuntos:
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
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
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/100842
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