Plant protein foods
著者
書誌事項
Plant protein foods
Springer, c2022
大学図書館所蔵 全1件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
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 the first 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.
目次
1. High protein foods: A comparison of animal origin vs plant origin foods2. An overview of plant-based protein rich products3. Processing technologies to produce plant protein concentrates and isolates4. Product development technologies for plant protein-based foods5. Enrichment and fortification of traditional foods with plant protein isolates6. Plant-based meat analogues and modified meat extenders7. Fermented plant protein products
8. Extruded protein films / non-textured protein products
9. Plant protein based drinks / beverages10. Sensory and physical properties of plant protein foods
11. Amino acid profile and bioavailability of plant-based protein rich products12. Nutritional quality, health implications of plant-based protein rich foods and/orPlant protein foods in the prevention and management of non-communicable diseases13. Anti-nutritional factors and biological constraints in the use of plant protein isolates and concentrates14. Safety and regulation requirements for plant-based protein rich foods15. Meat replacers and meal plans based on plant protein isolates for human consumption16. Global trends in the use of plant protein foods: Awareness, availability and consumption17. Marketing opportunities for plant-based protein products
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