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Elsevier

Proteins: Sustainable Source, Processing and Applications

  • 1 Edición - 30 de mayo de 2019
  • Última edición
  • Editor: Charis M. Galanakis
  • Idioma: Inglés

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalga… Leer más

Descripción

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products.

This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.

Puntos claves

  • Supports the current applications of proteins in the food industry, along with those that are under development
  • Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation
  • Explores industrial applications that are affected by aforementioned aspects

De interès para

food scientists and nutrition researchers working in food applications and food processing as well as those who are interested in the development of innovative products and functional foods; food technologists, engineers, and chemists; new product developers, researchers, academics and professionals working in the food industry; post-graduate students studying food chemistry, food science and technology, and food processing

Índice

1. Health effects of proteins and peptides

2. Sustainable proteins production

3. Consumer behavior and sustainable protein consumption

4. Insects as a source of sustainable proteins

5. Microalgae as a potential source of proteins

6. Plant-based proteins

7. Protein isolates from meat processing by-products

8. Proteins from fish processing by-products

9. Whey proteins

10. Extraction techniques of proteins and peptides

11. Production and bioengineering of therapeutic proteins

12. Stability of proteins during processing and storage

13. Applications of proteins in encapsulation

14. Plant based proteins and flavor delivery in foods

15. Applications in foods

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 30 de mayo de 2019
  • Idioma: Inglés

Sobre el editor

CG

Charis M. Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Afiliaciones y experiencia
Galanakis Laboratories, Chania, Greece

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