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Author: Mohamed M. Fouly
Publisher:
ISBN:
Category : Leaves
Languages : en
Pages : 163
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Book Description
Author: Mohamed M. Fouly
Publisher:
ISBN:
Category : Leaves
Languages : en
Pages : 163
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Book Description
Author: Lehel Telek
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 880
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Book Description
Covers various aspects of leaf protein research: examination of protein leaf sources, global production, use of concentrates, toxins, and experimentation with new sources.
Author: Mohamed M. El-Fouly
Publisher:
ISBN:
Category :
Languages : ar
Pages : 163
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Book Description
Author: N. W. Pirie
Publisher: Cambridge University Press
ISBN: 9780521330305
Category : Cooking
Languages : en
Pages : 230
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Book Description
An account of recent advances in the appreciation of the value of the fiber residue from fractionating leafy plants and in attempts to use the soluble leaf components as a substrate for cultivating microorganisms.
Author: Nevin S. Scrimshaw
Publisher:
ISBN:
Category : Proteins
Languages : en
Pages : 116
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Book Description
Author: Frederick James Oelshlegel
Publisher:
ISBN:
Category : Phytophthora infestans
Languages : en
Pages : 310
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Book Description
Author: Sudarshan Nadathur
Publisher: Academic Press
ISBN: 0128027762
Category : Technology & Engineering
Languages : en
Pages : 454
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Book Description
Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. - Introduces the need to shift current animal-derived protein sources to those that are more plant-based - Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source - Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins - Provides an overview of production, including processing, protein isolation, use cases, and functionality - Presents solutions to challenges, along with taste modulation - Focuses on non-animal derived proteins - Identifies paths and choices that require consumer and policymaker debate and action
Author: SEEMA A. S
Publisher:
ISBN:
Category :
Languages : en
Pages : 65
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Book Description
Author: Maria Hayes
Publisher: John Wiley & Sons
ISBN: 111938530X
Category : Science
Languages : en
Pages : 352
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Book Description
A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.
Author: Walter J. Bray
Publisher:
ISBN:
Category : Leaves
Languages : en
Pages : 144
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Book Description
