Sustainable Protein Sources

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

Produk Detail:

  • Author : Sudarshan Nadathur
  • Publisher : Academic Press
  • Pages : 456 pages
  • ISBN : 0128027762
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKSustainable Protein Sources

Sustainable Protein Sources

Sustainable Protein Sources
  • Author : Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
  • Publisher : Academic Press
  • Release : 02 October 2016
GET THIS BOOKSustainable Protein Sources

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population,

Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications
  • Author : Charis Galanakis
  • Publisher : Academic Press
  • Release : 01 June 2019
GET THIS BOOKProteins: Sustainable Source, Processing and Applications

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

Edible Insects

Edible Insects
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 15 July 2021
GET THIS BOOKEdible Insects

Edible insects are a paleo-food predating early human. Use of insects for food, particularly for pregnant and lactating mothers and for young children especially around the time of weaning have surfaced continually as important traditional ecological knowledge worldwide. Sustainable, complete, local protein sources are necessary for the world's population to be entirely nutritionally secure. Nutritional security is on the road to peace, and therefore important to all human beings. Recognizing these interconnections is critically important and urgent for reduction of

Sustainable Protein Production and Consumption: Pigs or Peas?

Sustainable Protein Production and Consumption: Pigs or Peas?
  • Author : Harry Aiking,Joop de Boer,Johan Vereijken
  • Publisher : Springer Science & Business Media
  • Release : 23 February 2006
GET THIS BOOKSustainable Protein Production and Consumption: Pigs or Peas?

Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls

Sustainable Protein Solutions

Sustainable Protein Solutions
  • Author : Henk Hoogenkamp
  • Publisher : Unknown Publisher
  • Release : 04 March 2021
GET THIS BOOKSustainable Protein Solutions

Henk Hoogenkamp works with global clients of both legacy and startup food companies, where he serves as an advisor to some of world's largest companies. Henk advices and directs strategies related to research, development, marketing," out-of- the-box" innovation projects, technology and human resources scouting, aside from being a successful author of future-forward articles and books.Henk is recognized as an interdisciplinary writer who balances the world between food proteins, social interactions, environment, as well as the disruption of the marketing

Sustainable Protein Sources from Greenhouses

Sustainable Protein Sources from Greenhouses
  • Author : Shuna Wang
  • Publisher : Unknown Publisher
  • Release : 27 January 2022
GET THIS BOOKSustainable Protein Sources from Greenhouses

The demand for sustainable protein sources has increased in recent years. Rearing edible insects using side streams from greenhouses and high protein crops grown in greenhouses can contribute to this demand. Wageningen University & Research has explored the possibilities in a deskstudy. Edible insects such as mealworms, crickets and locust species contain quality proteins, but also unsaturated fat, vitamins and minerals. They can be reared on various waste streams from greenhouse crops, but proteins and lipids should be added to the

Sustainable Meat Production and Processing

Sustainable Meat Production and Processing
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 29 October 2018
GET THIS BOOKSustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat

The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future

The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future
  • Author : Antonio M. De Ron,Francesca Sparvoli,José J. Pueyo,Didier Bazile
  • Publisher : Frontiers Media SA
  • Release : 03 May 2017
GET THIS BOOKThe Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future

Grain legumes, together with quinoa and amaranth (pseudocereals) and other crops are attractive candidates to satisfy the growing demand for plant protein production worldwide for food and feed. Despite their high value, many protein crops have not been adequately assessed and numerous species are underutilized. Special attention has to be paid to genetic diversity and landraces, and to the key limiting factors affecting yield, including water deficiency and other abiotic and biotic stresses, in order to obtain stable, reliable and

Food Technology Disruptions

Food Technology Disruptions
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 29 January 2021
GET THIS BOOKFood Technology Disruptions

Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence. With additional discussions on innovative distribution and delivery of food and consumer acceptance of food disruptions, this book is an essential resource for food scientists, technologists, engineers, agriculturalists, chemists, product developers, researchers, academics and professionals working in the food industry. While innovations play

Novel Proteins for Food, Pharmaceuticals, and Agriculture

Novel Proteins for Food, Pharmaceuticals, and Agriculture
  • Author : Maria Hayes
  • Publisher : Wiley-Blackwell
  • Release : 28 November 2018
GET THIS BOOKNovel Proteins for Food, Pharmaceuticals, and Agriculture

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in

Nordic Alternative Protein Potentials

Nordic Alternative Protein Potentials
  • Author : Lindberg, Jan Erik;Lindberg, Gunnar;Teräs, Jukka;Poulsen, Gert;Solberg, Svein Øivind,Tybirk, Knud,Przedrzymirska, Joanna,Sapota, Grazyna Pazikowska,Olsen, Malene Lihme,Karlson, Hilary,Jóhannsson, Ragnar,Smárason, Birgir Örn,Gylling, Morten,Knudsen, Marie
  • Publisher : Nordic Council of Ministers
  • Release : 06 October 2016
GET THIS BOOKNordic Alternative Protein Potentials

Within agri- and aquaculture, a specific bioeconomy challenge – and a bioeconomy opportunity – has been identified concerning sustainable protein supply for livestock production and fish farming. Today, imported soy products are by far the most important protein source however several alternative ways of producing protein rich feed has been identified using regional resources. Production of legumes, pulses and grass can be expanded. Alternative protein rich sources include single cell protein (bacteria/fungi), macroalgae (seaweed), mussels and insects. Local protein production has

Edible Insects in Sustainable Food Systems

Edible Insects in Sustainable Food Systems
  • Author : Afton Halloran,Roberto Flore,Paul Vantomme,Nanna Roos
  • Publisher : Springer
  • Release : 14 May 2018
GET THIS BOOKEdible Insects in Sustainable Food Systems

This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range

Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients
  • Author : Aaron T. Dossey,Juan A. Morales-Ramos,M. Guadalupe Rojas
  • Publisher : Academic Press
  • Release : 23 June 2016
GET THIS BOOKInsects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies,