Plant-Based Proteins

Plant-based Proteins: Sources, extraction, applications, value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided in 6 sections such as Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (Value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant and animal-based proteins and their potential industrial applications. A comprehensive reference offering the food industry and researchers the actual state-of-the-art necessary insights to know what has been done recently and the potential uses of plant proteins.  Explains the utilization of protein as clean label ingredients Includes extraction, composition, quality Discusses industrial applications and health-promoting benefits  Covers safety, toxicology, and shelf-life Provides comparative analysis of plant v animal-based proteins