Sustainable Protein Sources

Name: Sustainable Protein Sources
Price: 250 USD
Availability: InStock
ISBN: 9780323916523

Advances for a Healthier Tomorrow

by Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin

2nd Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780323916523
eText ISBN	9780323916530
Publisher	Academic Press
Publishing Year	2023
Edition	2nd Edition
Language	English
Pages	716

Sustainable Protein Sources: Advances for a Healthier Tomorrow, 2nd Edition, presents a detailed technical exploration of proteins derived from plants, fungi, algae, and insects capable of replacing meat. The volume establishes practical context for food scientists, product managers, and sustainability researchers who evaluate non-animal dietary protein options within professional food formulation and research environments.

Coverage synthesizes ingredient behavior across broad source categories, incorporating cereals, legumes, pseudocereals, oilseeds, microalgae, fungi, insects, and proteins derived through fermentation systems. Detailed chapter analyses examine the nutritional profiles, functional properties, processing challenges, and practical applications associated with each alternative protein source.

This second edition incorporates new chapters focusing on potato protein, faba bean, chickpea, and coconut. The text equips public health researchers, nutrition researchers, and policy makers with grounded information to evaluate emerging dietary resources and alternative protein frameworks.

Chapter 1: Proteins in the Diet: Challenges in Feeding the Global Population
Chapter 2: Soy Protein: Impacts, Production, and Applications
Chapter 3: Rice Protein and Rice Protein Products
Chapter 4: Proteins From Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications
Chapter 5: Proteins From Sorghum and Millets
Chapter 6: Protein From Oat: Structure, Processes, Functionality, and Nutrition
Chapter 7: Hemp Seed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties
Chapter 8: Protein From Flaxseed (Linum usitatissimum L.)
Chapter 9: Pea: A Sustainable Vegetable Protein Crop
Chapter 10: Lupin: An Important Protein and Nutrient Source
Chapter 11: Lentil: Revival of Poor Man’s Meat
Chapter 12: Underutilized Protein Resources From African Legumes
Chapter 13: Peanut Products as a Protein Source: Production, Nutrition, and Environmental Impact
Chapter 14: Quinoa as a Sustainable Protein Source: Production, Nutrition, and Processing
Chapter 15: Amaranth Part 1—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health
Chapter 16: Amaranth Part 2 Sustainability, Processing, and Applications of Amaranth
Chapter 17: Chia—The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses
Chapter 18: Potato protein
Chapter 19: Faba Bean
Chapter 20: Chickpea
Chapter 21: Proteins From Canola/Rapeseed: Current Status
Chapter 22: Coconut
Chapter 23: Mycoprotein: A Healthy New Protein With a Low Environmental Impact
Chapter 24: Heterotrophic Microalgae: A Scalableand Sustainable Protein Source
Chapter 25: Edible Insects: A Neglected and Promising Food Source
Chapter 26: Fermentation as a source of proteins
Chapter 27: Meat Reduction and Plant-Based Food: Replacement of Meat: Nutritional, Health, and Social Aspects
Chapter 28: Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
Chapter 29: Food Security and Policy
Chapter 30: Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices