Sudarshan R. Nadathur - Janitha Wanasundara - Laurie Scanlin
Publisher
Academic Press
Volume
Copyright
2017
ISBN13
9780128027769
Release
Format
eBook
Grade Level
College Freshman - 170
DDC
TBD
Overview
A first reference on dietary proteins that covers the land, water, and energy usage inputs, nutritive outputs, and food applications of plant and other non-meat proteins.
Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Dedication.
Contents.
List of Contributors.
Preface.
Acknowledgments.
Introduction.
1: Proteins in the Diet: Challenges in Feeding the Global Population.
Plant Derived Proteins.
2: Soy Protein: Impacts, Production, and Applications.
3: Rice Protein and Rice Protein Products.
4: Proteins From Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications.
5: Proteins From Sorghum and Millets.
6: Protein From Oat: Structure, Processes, Functionality, And Nutrition.
7: Hemp Seed (Cannabis Sativa L.) Proteins: Composition, Structure, Enzymatic Modification, And Functional Or Bioactive Properties.
8: Protein From Flaxseed (Linum Usitatissimum L.).
9: Pea: A Sustainable Vegetable Protein Crop.
10: Lupin: An Important Protein and Nutrient Source.
11: Lentil: Revival of Poor Man's Meat.
12: Underutilized Protein Resources From African Legumes.
13: Peanut Products as a Protein Source: Production, Nutrition, and Environmental Impact.
14: Quinoa as a Sustainable Protein Source : Production, Nutrition, and Processing.
15: Amaranth Part 1—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health.
16: Amaranth Part 2—Sustainability, Processing, and Applications of Amaranth.
17: Chia—The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses.
Upcoming Sources of Proteins.
18: Proteins from Canola/Rapeseed: Current Status.
19: Mycoprotein: A Healthy New Protein with a Low Environmental Impact.
20: Heterotrophic Microalgae: A Scalable and Sustainable Protein Source.
21: Edible Insects: A Neglected and Promising Food Source.
Consumers and Sustainability.
22: Meat Reduction and Plant-Based Food: Replacement of Meat: Nutritional, Health, and Social Aspects.
23: Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth.
