Proteins: Sustainable Source, Processing and Applications
  • Author : Charis M. Galanakis
  • Release Date : 30 May 2019
  • Publisher : Academic Press
  • Genre : Health & Fitness
  • Pages : 358
  • ISBN 13 : 9780128172865

Proteins: Sustainable Source, Processing and Applications Book Summary

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

Proteins  Sustainable Source  Processing and Applications

Proteins Sustainable Source Processing and Applications

Author : Charis M. Galanakis
Publisher : Academic Press
Genre : Health & Fitness
Total View : 2566 Views
File Size : 55,7 Mb
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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 ...

Glucosinolates  Properties  Recovery  and Applications

Glucosinolates Properties Recovery and Applications

Author : Charis Michel Galanakis
Publisher : Academic Press
Genre : Health & Fitness
Total View : 8567 Views
File Size : 45,6 Mb
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Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances ...

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products

Author : Rajeev Bhat
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 9838 Views
File Size : 41,9 Mb
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Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments ...

Clean Energy and Resource Recovery

Clean Energy and Resource Recovery

Author : Vinay Kumar Tyagi,Manish Kumar,Alicia K.J. An,Zeynep Cetecioglu
Publisher : Elsevier
Genre : Science
Total View : 9623 Views
File Size : 41,5 Mb
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Clean Energy and Resource Recovery: Wastewater Treatment Plants as Bio-refineries, Volume 2, summarizes the fundamentals of various treatment modes applied to the recovery of energy and value-added products from wastewater treatment plants. The book addresses the production of biofuel, heat, and electricity, chemicals, feed, and other products from municipal wastewater, industrial ...

Plant Protein Foods

Plant Protein Foods

Author : Annamalai Manickavasagan,Loong-Tak Lim,Amanat Ali
Publisher : Springer Nature
Genre : Technology & Engineering
Total View : 1621 Views
File Size : 44,5 Mb
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Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions ...

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment

Author : Charis M. Galanakis
Publisher : Academic Press
Genre : Science
Total View : 1912 Views
File Size : 50,5 Mb
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The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, ...

Alternative Proteins

Alternative Proteins

Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Publisher : CRC Press
Genre : Health & Fitness
Total View : 9172 Views
File Size : 52,6 Mb
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In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel ...

Food Formulation

Food Formulation

Author : Shivani Pathania,Brijesh K. Tiwari
Publisher : John Wiley & Sons
Genre : Technology & Engineering
Total View : 5195 Views
File Size : 49,7 Mb
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Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and ...