Plant Protein Foods
Annamalai Manickavasagan · Loong-Tak Lim · Amanat Ali
Mär 2022 · Springer Nature
E-Book
519
Seiten
reportBewertungen und Rezensionen werden nicht geprüft Weitere Informationen
Über dieses E-Book
Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils.
As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand.
This book presents thefirst comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.
As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand.
This book presents thefirst comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.
Autoren-Profil
Annamalai Manickavasagan is an Associate Professor of Food Processing and Product Development at the University of Guelph in Guelph, Canada.
Loong-Tak Lim is a Professor of Food Packaging and Materials Science at the University of Guelph.
Amanat Ali is a Visiting Research Professor of Human Nutrition at the University of Guelph.
Loong-Tak Lim is a Professor of Food Packaging and Materials Science at the University of Guelph.
Amanat Ali is a Visiting Research Professor of Human Nutrition at the University of Guelph.
Dieses E-Book bewerten
Deine Meinung ist gefragt!
Informationen zum Lesen
Smartphones und Tablets
Nachdem du die Google Play Bücher App für Android und iPad/iPhone installiert hast, wird diese automatisch mit deinem Konto synchronisiert, sodass du auch unterwegs online und offline lesen kannst.
Laptops und Computer
Im Webbrowser auf deinem Computer kannst du dir Hörbucher anhören, die du bei Google Play gekauft hast.
E-Reader und andere Geräte
Wenn du Bücher auf E-Ink-Geräten lesen möchtest, beispielsweise auf einem Kobo eReader, lade eine Datei herunter und übertrage sie auf dein Gerät. Eine ausführliche Anleitung zum Übertragen der Dateien auf unterstützte E-Reader findest du in der Hilfe.
