Plant-Based Proteins in Food Processing and Production addresses the urgent global challenge of climate change by exploring sustainable alternatives to animal-derived proteins. With growing concerns about the environmental impact of food production, this book provides a timely and comprehensive examination of plant-based proteins, focusing on their potential to reduce greenhouse gas emissions while meeting nutritional and functional food requirements. The book offers an in-depth exploration of plant-based alternative proteins through four key sections. The first section covers a variety of plant protein sources, including soy, pea, oil-producing plants, seaweed, and novel emerging proteins. The second section focuses on the processing techniques, such as extraction, modification, and innovative technologies for producing plant-based meat alternatives. The third section examines practical applications, including plant-based alternatives to milk, meat, egg, and fat replacers, as well as the role of protein blends in product formulation. Finally, the book addresses challenges and opportunities related to sensory qualities, consumer acceptance, sustainability, and future prospects in plant-based food production. Plant-Based Proteins in Food Processing and Production is an essential resource for professional food scientists in the engineering and manufacturing of plant-based protein products, as well as graduate students and researchers in food science and technology. By combining scientific insight with practical applications, this book equips readers with the knowledge needed to innovate and advance sustainable protein solutions, supporting the evolution of the global food industry toward a more environmentally responsible future.
Table of Contents
1. Introduction2. Techno functional properties of proteins in food systems
Section 1: Sources of plant-based alternative proteins
3. Soy as a food ingredient
4. Pea proteins in food formulations
5. Novel/emerging sources of plant-based alternative proteins
6. Proteins from oil-producing plants
7. Seaweed proteins
Section 2: Processing of alternative proteins of plant origin
8. Extraction and characterisation of proteins of plant origins
9. Modification of proteins of plant origin
10. Innovate processing technologies for plant-based alternatives to meat products
Section 3: Applications of alternative proteins
11. Plant-based alternative protein sources as techno functional food ingredients
12. Plant-based alternatives to milk
13. Plant-based alternatives to meat
14. Plant-based alternatives to egg
15. Plant-based food as fat replacers
16. Protein blends and their significance in new product formulation
Section 4: Challenges and opportunities for the use of plant-based alternative proteins
17. The sensorial, textural and nutritional aspects of plant-based protein alternative formulated products
18. Consumer perception and acceptance of plant-based alternative proteins
19. Sustainability aspects of plant-based alternatives
20. Challenges and opportunities for the formulation of plant-based foods
21. Future prospects to produce plant-based foods
