Alternative Proteins, Volume 154 provides a comprehensive overview of alternative proteins, exploring their sources, production technologies, nutritional profiles, and potential to transform the global food system. Covering plant-based, microbial, insect, and cultured (cell-based) proteins, the book examines the scientific advances, market trends, regulatory challenges, and sustainability implications of these innovative protein sources. Chapters in this new release include Introduction to Alternative Proteins, Molecular Properties of Plant-Based Proteins for Alternative Proteins, The Science of Alternative Proteins: Comparing Animal and Plant-Based Sources, Blue Proteins: Marine-Derived Alternatives for Sustainable Nutrition and Climate-Resilient Food Systems, and much more. Additional sections cover Insect Proteins for Alternative Proteins: Sustainable Solutions with Molecular Efficiency, Plant-Based Proteins: Key Sources and Production Methods, Fungal proteins as Eco-friendly Alternate Proteins, Algae and Microbial Proteins for Alternative Proteins: Untapped Molecular Resources, Integrating Siddha Dietary Principles with Alternative Protein Systems: A Pathway Toward Sustainable and Functional Nutrition, Alternative Proteins: Structure and Functional Properties, and a variety of extensive and timely topics.
Table of Contents
1. Introduction to Alternative Proteins2. Molecular Properties of Plant-Based Proteins for Alternative Proteins
3. The Science of Alternative Proteins: Comparing Animal and Plant-Based Sources
4. Blue Proteins: Marine-Derived Alternatives for Sustainable Nutrition and Climate-Resilient Food Systems
5. Insect Proteins for Alternative Proteins: Sustainable Solutions with Molecular Efficiency
6. Plant-Based Proteins: Key Sources and Production Methods
7. Fungal proteins as Eco-friendly Alternate Proteins
8. Algae and Microbial Proteins for Alternative Proteins: Untapped Molecular Resources
9. Integrating Siddha Dietary Principles with Alternative Protein Systems: A Pathway Toward Sustainable and Functional Nutrition
10. Alternative Proteins: Structure and Functional Properties
11. Enzyme Kinetics and Engineering Strategies for Sustainable Alternative Protein Production: From Plant and Microbial Systems to Cultivated Meat
12. Application of Computational Methods for Alternative Proteins
13. Food-Technology Innovations in Alternative Proteins
14. Computational Structural Insights into Alternative Proteins: The Impact of AlphaFold and AI-Based Prediction
15. Sustainability of Alternative Proteins
16. Processing and Structural Modifications of Insect proteins for Alternative Proteins
17. Nutritional and Functional Properties of Alternative Proteins
18. The Chemistry and Molecular Basis of Cultured Meat from Alternative Proteins
19. Future of Alternative Proteins: Blurring the Lines Between Animal and Plant-Based
20. The Alternative Protein Transition: Societal Impacts and Conclusion
