Plant Proteins

Name: Plant Proteins
Price: 150 USD
Availability: InStock
ISBN: 9780443329760

Nutritional Aspects and Processing Applications

by Nisar Ahmad Mir, Mohd Khalid Gul

1st Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780443329760
eText ISBN	9780443329777
Publisher	Academic Press
Publishing Year	2026
Edition	1st Edition
Language	English
Pages	516

Plant Proteins: Nutritional Aspects and Processing Applications, 1st Edition, edited by Nisar Ahmad Mir and Mohd Khalid Gul, is a book that details evidence-based methodologies for extracting and purifying plant proteins. Published by Academic Press, this work investigates novel plant-based proteins alongside their structural, functional, and nutritional characteristics.

The text evaluates structural changes achieved through diverse processing interventions. It reviews physical, biological, and chemical protein modification techniques alongside advanced ball milling and radiation-induced modifications. In addition, the volume examines specific industrial applications for these modified materials within plant-based meat products.

The volume also investigates the complex interactions connecting plant protein consumption, digestive wellness, and gut microbiota, while examining bioactive peptides and their functional health benefits. This work offers intended research support for researchers in food sciences, nutrition, plant science, and food processing who require verified procedures for health research and product development.

Chapter 1: Novel plant-based proteins: Extraction and nutritional, functional, and structural characteristics.
Chapter 2: Protein modification: Physical methods for protein modification and their impact on protein characteristics
Chapter 3: Biological (Fermentation and Enzymatic) modification of plant-based proteins and their effect on protein characteristics
Chapter 4: Chemical methods for protein modification and their impact on protein characteristics
Chapter 5: Ball milling-based modification of plant protein and its impact on protein characteristics
Chapter 6: Radiation-induced modification of plant proteins and their impact on protein characteristics
Chapter 7: Nanoreduction of plant-based proteins and their role for delivery of different bioactive compounds
Chapter 8: Bioactive peptides from plant- based proteins: Preparation, characterization and health benefits
Chapter 9: Harnessing the versatility of plant proteins in food applications: A special focus on plant-based meat
Chapter 10: Role of plant proteins as emulsifiers: Mechanism and potential applications
Chapter 11: Plant-based antifreeze proteins: Mechanism of action and applications
Chapter 12: Plant proteins and gut health: Understanding the impact on microbiota and human health
Chapter 13: Bioactive films and coatings from plant proteins for vegetables, extending the shelf life of fresh-cut fruits and vegetables
Chapter 14: Impact of processing on different properties and biological activities of plant-based proteins
Chapter 15: Plant proteins and their role in enhancing nutritional quality and human health
Chapter 16: Sustainability of novel plant proteins in terms of their cost and other functional properties