Emerging Sources and Applications of Alternative Proteins. Advances in Food and Nutrition Research Volume 101

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Book
August 2022
Elsevier Science and Technology
ID: 5548647

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.

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Preface Jianping Wu 1. Emerging sources and applications of alternative proteins: An introduction Jianping Wu 2. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition Amir Vahedifar and Jianping Wu 3. Pea protein composition, functionality, modification, and food applications: A review Yanting Shen, Shan Hong and Yonghui Li 4. Edible insects, a valuable protein source from ancient to modern times Andrea M. Liceaga 5. Fungal protein Pedro F Souza Filho 6. Should and will "cultured meat" become a reality in our plates? Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-Fran?ois Hocquette 7. Meat alternatives: A proofed commodity? Fatma Boukid and Mohammed Gagaoua 8. Fabrication of protein nanomaterials as delivery systems Weijuan Huang and Lingyun Chen 9. Clinical evidence of food protein-derived bioactive peptides in management of nutrition related chronic diseases Xinyi Cao, Shaokang Wang and Wang Liao

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