A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.
Table of Contents
1. Plant-based proteins: Origin, history and impact on sustainable nutrition access Section I Cereal-based proteins 2. Cereal protein- Characterization, extraction and properties 3. Processing and storage of cereal proteins 4. Cereal protein- Potential health benefits as functional foods Section II Pseudocereal-based proteins 5. Pseudocereal protein- Characterization, extraction, and properties 6. Processing and storage of pseudocereal proteins 7. Pseudocereal protein- Applications and health benefits Section III Protein from pulses 8. Pulse protein- Characterization, extraction and functionalities 9. Processing and storage of pulse proteins 10. Pulse protein- Bioactivities and applications as food and feed Section IV Protein from seeds and nuts 11. Seed and nut protein- Characterization, extraction and properties 12. Processing and storage of seeds and nuts protein 13. Seed and nut protein- Applications and health benefits Section V Protein from fruits and vegetables 14. Fruit and vegetable protein- Characterization, extraction and functionality 15. Processing and storage of fruit and vegetable proteins 16. Fruit and vegetable protein- Functions and potential health benefits Section VI Plant-based proteins: Value-chain and sustainability 17. Plant-protein extraction side streams: Upcycling strategies and applications 18. LCA/LCC assessment for the different types of plant-based proteins 19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance 20. Clean label proteins: Overview and challenges
Authors
Fatih Ozogul �ukurova University, Adana, Turkey.Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University in Turkey. He has more than 20 years of practical experience as a researcher/lecturer. His job also involves teaching in the field of food science and microbiology. He received his PhD from Lincoln University (United Kingdom) in Food Science and Microbiology in 2002. He has many publications in SCI & SCI-E (over 250) in the different food science journals, 3 edited books as well as more than 20 chapters in the international food books. His publications have received more than 9000 citations (h-index 51) in Scopus. He is an associate editor of Food Bioscience, Measurement: Food and Frontiers in Microbiology (Food Section) and also editorial board member for Trends in Food Science and Technology and Data in Brief. According to the rankings made by Stanford University, he has been on the list of the World's Top 1% Scientists in the field of Food Science for the last three years. He was ranked among the 0.1% of the world scientists in the field of Agricultural Sciences according to Most Cited Researchers List' published by Clarivate (Web of Science) Analytics in 2023 and became a 'Highly Cited Researcher'.
Sneh Punia Bangar Clemson University, South Carolina, United States. Sneh Punia Bangar, Ph.D., is a researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA. Nitya Sharma Food, Land and Water Program, WRI India, New Delhi, India. Nitya Sharma is a Post-Doctoral Researcher at the Indian Institute of Technology Delhi, India. She holds a Doctoral degree in Agricultural Engineering from Banaras Hindu University, Varanasi, India. She was a Commonwealth Split-site Doctoral Fellowship awardee, tenable at the University of Reading, United Kingdom. Her research output includes a publication record of 24 manuscripts in international high-impact peer-reviewed journals, 12 book chapters, 1 patent and 16 presentations at international conferences. She has directed academic and outreach research in food engineering and food science. She has developed new technology packages, quantitative and qualitative methodologies for assessing product quality, monitoring shelf-life, and investigating physicochemical and nutritional properties of food and food molecular structure.
