Effects Of High Pressure Processing And Heat Treatment On Pulse Protein Structure Function And Digestibility

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Effects of High Pressure Processing and Heat Treatment on Pulse Protein Structure, Function, and Digestibility

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Author : Alexandra E. Hall
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (14 download)

Book Synopsis Effects of High Pressure Processing and Heat Treatment on Pulse Protein Structure, Function, and Digestibility by : Alexandra E. Hall

Download or read book Effects of High Pressure Processing and Heat Treatment on Pulse Protein Structure, Function, and Digestibility written by Alexandra E. Hall and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for high protein and plant-based food products is growing, and in this context pulses (peas, chickpeas, lentils, beans) are of increasing interest for both the food industry and for consumers. Increasing the utilization of pulse proteins as food ingredients has the potential to profoundly benefit the environment, global food security, and human health. However, before their extensive utilization as food ingredients, some challenges related to protein quality, functional properties, and processing behavior need to be elucidated. Besides traditional processing using heat treatment, other food processing methods also have potential for the conversion of pulse ingredients into value-added food products. For example, high pressure processing (HPP) may be harnessed for modification of pulse protein structure, function, and digestibility to expand pulse protein applications. This work evaluated the effects of HPP (600 MPa/5°C/4 min) and heat treatment (95°C/15 minutes) on the structure, function, and digestibility of lentil protein concentrate (LPC), pea protein concentrate (PPC), and faba bean protein concentrate (FPC), at protein concentrations characteristic of protein-fortified beverages (5% w/w) and soft solid foods with a gel structure (15% w/w). HPP- and heat-induced protein structural changes were investigated via differential scanning calorimetry (DSC) and rheological analysis, and surface hydrophobicity measurements. The effect of HPP and heat treatment on protein functionality was characterized by assessing changes in protein solubility, water holding capacity, and emulsifying and foaming properties. Additionally, the effect of HPP and heat treatment on pulse protein concentrate digestibility was assessed using static or dynamic (TIM-1) in vitro systems. Digesta were analyzed by SDS-PAGE for hydrolyzed band patterns, and the concentration of proteins, peptides of various sizes, and free amino acids was determined using the bicinchoninic acid (BCA) and the o-phthaldialdehyde (OPA) protein assays. The effect of HPP and heat treatment on trypsin inhibitor activity was determined by measuring changes in trypsin activity using Na-Benzoyl-DL-arginine 4-nitroanilide hydrochloride (BAPNA) substrate. HPP and heat treatments denatured the pulse proteins and significantly increased their surface hydrophobicity (p

Processing Technologies and Food Protein Digestion

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Author : Zuhaib F. Bhat
Publisher : Elsevier
ISBN 13 : 0323950531
Total Pages : 530 pages
Book Rating : 4.3/5 (239 download)

Book Synopsis Processing Technologies and Food Protein Digestion by : Zuhaib F. Bhat

Download or read book Processing Technologies and Food Protein Digestion written by Zuhaib F. Bhat and published by Elsevier. This book was released on 2023-04-21 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. - Covers the available literature in the protein digestibility area - Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood - Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion

High Pressure Processing of Mixed Pea Protein-starch Systems

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Author : Shaun Sim
Publisher :
ISBN 13 :
Total Pages : 109 pages
Book Rating : 4.:/5 (115 download)

Book Synopsis High Pressure Processing of Mixed Pea Protein-starch Systems by : Shaun Sim

Download or read book High Pressure Processing of Mixed Pea Protein-starch Systems written by Shaun Sim and published by . This book was released on 2019 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pea proteins offer a relatively inexpensive and sustainable plant protein source that can be used to meet the increased consumer demand for protein. A major challenge in using pea protein ingredients to create novel food products is the undesirable "cooked" flavor formed during traditional thermal processing. Hence, a nonthermal method such as high pressure processing (HPP) may be key to expanding the range of pea-based products and their consumption. A review of the literature in Chapter One shows that the structures of protein and starch can be individually modified by HPP to create foods with unique textures and digestibility. However, it is not known how this occurs in protein-starch mixtures, which is important as starch is a major component in pea protein systems. Therefore, this dissertation describes work performed to understand how novel structures can be created using HPP treatment of pea protein-starch mixed systems, the mechanisms responsible for the formation of these structures, and the effect of HPP treatment on protein and starch digestibility. The effects of pressure level and protein concentration on the pressure-induced structural changes in pea protein concentrates (PPC) were evaluated and compared to heat treatments in Chapter Two. HPP induced gel formation in PPC, with gel strength increasing with both pressure level and protein concentration, due to a greater extent of protein denaturation, aggregation and network formation. Heat-treated samples exhibited greater gel strength than pressure-treated samples at the same protein concentration, due to the different type of structural transformations caused by the two processes. Starch granules present in PPC retained their structure and were not gelatinized even after HPP treatment at the highest pressure level, but were gelatinized by heat. Since starch is a major component in pulses, the contributions of pea starch to pressure-induced structure formation in mixed protein-starch systems were examined in Chapter Three, using PPC and pea starch of varying protein and starch concentrations. Starch acted mainly as a filler in the pressure-induced protein gel matrix, and the increase in gel strength was more dependent on protein concentration than starch concentration. Starch granules were observed to be embedded in the protein network, and remained intact and ungelatinized after HPP. As starch in the mixed systems remained ungelatinized after HPP, this was expected to have implications on its digestibility. At the same time, protein digestibility is also likely to be affected by the pressure treatment. The effects of HPP and heat on the protein and starch digestibility of mixed pea protein-starch systems were explored in Chapter Four. Pressure treatments led to higher protein and lower starch digestibility than heat treatments. Untreated controls had the highest protein and the lowest starch digestibility compared to the HPP and heat-treated samples. The implication of these results is that HPP-treated pea protein-starch mixtures could lead to the creation of novel pea-based products with lower glycemic-index and enhanced protein digestibility. Overall, the findings of this work provide the knowledge foundation to develop novel pulse and pea protein foods using HPP, wit.

Proteins in Food Processing

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Author : Rickey Y. Yada
Publisher : Woodhead Publishing
ISBN 13 : 0081007299
Total Pages : 672 pages
Book Rating : 4.0/5 (81 download)

Book Synopsis Proteins in Food Processing by : Rickey Y. Yada

Download or read book Proteins in Food Processing written by Rickey Y. Yada and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Novel Food Processing

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Author : Jasim Ahmed
Publisher : CRC Press
ISBN 13 : 142007122X
Total Pages : 512 pages
Book Rating : 4.4/5 (2 download)

Book Synopsis Novel Food Processing by : Jasim Ahmed

Download or read book Novel Food Processing written by Jasim Ahmed and published by CRC Press. This book was released on 2016-04-19 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th

High Pressure Processing of Food

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Author : V.M. Balasubramaniam
Publisher : Springer
ISBN 13 : 1493932349
Total Pages : 758 pages
Book Rating : 4.4/5 (939 download)

Book Synopsis High Pressure Processing of Food by : V.M. Balasubramaniam

Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam and published by Springer. This book was released on 2016-01-28 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Novel Plant Protein Processing

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Author : Zakir Showkat Khan
Publisher : CRC Press
ISBN 13 : 1003812686
Total Pages : 449 pages
Book Rating : 4.0/5 (38 download)

Book Synopsis Novel Plant Protein Processing by : Zakir Showkat Khan

Download or read book Novel Plant Protein Processing written by Zakir Showkat Khan and published by CRC Press. This book was released on 2023-12-29 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement. Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. Key Features: · Includes complete information about novel plant protein processing for use as future foods · Presents a roadmap to upscale the meat analog technological processes · Discusses marketing limitations of plant based proteins and future opportunities This book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily.

High Pressure Processing of Foods

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Author : D. A. Ledward
Publisher : Hyperion Books
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.E/5 ( download)

Book Synopsis High Pressure Processing of Foods by : D. A. Ledward

Download or read book High Pressure Processing of Foods written by D. A. Ledward and published by Hyperion Books. This book was released on 1995 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brings together reviews on the effects of high pressure on microbiological, chemical and structural properties of foods and food ingredients, and discusses the engineering aspects of the process. Topics covered include the potential of high pressure processing; the development of high pressure technology; the microbe as a high pressure target; kinetics of high pressure inactivation of microorganisms; effects of high pressure on vegetative pathogens; microbial inactivation mechanisms; high pressure effects on biomolecules; high pressure effects on milk and meat; high pressure effects of plant derived foods; vessel design; experimental scale rigs; production equipment for commercial use; continuous systems; etc. Of interest to students, researchers, and those in the food and drink industry.

Dry Beans and Pulses

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Author : Muhammad Siddiq
Publisher : John Wiley & Sons
ISBN 13 : 1118448286
Total Pages : 452 pages
Book Rating : 4.1/5 (184 download)

Book Synopsis Dry Beans and Pulses by : Muhammad Siddiq

Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-29 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.

Bioactive Peptides

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Author : John Onuh
Publisher : CRC Press
ISBN 13 : 1000387550
Total Pages : 527 pages
Book Rating : 4.0/5 (3 download)

Book Synopsis Bioactive Peptides by : John Onuh

Download or read book Bioactive Peptides written by John Onuh and published by CRC Press. This book was released on 2021-06-14 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides, including dairy products, cereal, legumes, meat, and numerous other sources. In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications, Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues provides a comprehensive review of the current state of knowledge in the field of food protein hydrolysates and bioactive peptides, their food sources, bioavailability, production, applications, functionalities, health potentials, and regulatory issues governing their use. Features Discusses different methodologies employed for scaling up bioactive peptides commercially Provides information on optimizing the production process Explains various bioactive properties exerted by different types of bioactive peptides Explores the application of metabolomics to the study of bioactive peptides With over 20 chapters written by established subject matter experts in their field, this book provides timely information and discusses the latest developments of bioactive peptides. It will be useful for researchers, academics, and industry experts, and can serve as an excellent resource for anyone interested in enhancing their knowledge in the field of bioactive peptides.

Effects of High Pressure and Heat Processing on the Structure and Rheological Properties of Food Proteins

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Author : Sekai Ngarize
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (591 download)

Book Synopsis Effects of High Pressure and Heat Processing on the Structure and Rheological Properties of Food Proteins by : Sekai Ngarize

Download or read book Effects of High Pressure and Heat Processing on the Structure and Rheological Properties of Food Proteins written by Sekai Ngarize and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Sustainable Protein Sources

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Author : Sudarshan Nadathur
Publisher : Elsevier
ISBN 13 : 0323916538
Total Pages : 717 pages
Book Rating : 4.3/5 (239 download)

Book Synopsis Sustainable Protein Sources by : Sudarshan Nadathur

Download or read book Sustainable Protein Sources written by Sudarshan Nadathur and published by Elsevier. This book was released on 2023-11-17 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. - Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins - 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

Bioactive Molecules in Food

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Author : Jean-Michel Mérillon
Publisher : Springer Nature
ISBN 13 : 3319780301
Total Pages : 2353 pages
Book Rating : 4.3/5 (197 download)

Book Synopsis Bioactive Molecules in Food by : Jean-Michel Mérillon

Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Chemical and Functional Properties of Food Proteins

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Author : Zdzislaw E. Sikorski
Publisher : CRC Press
ISBN 13 : 9781566769600
Total Pages : 506 pages
Book Rating : 4.7/5 (696 download)

Book Synopsis Chemical and Functional Properties of Food Proteins by : Zdzislaw E. Sikorski

Download or read book Chemical and Functional Properties of Food Proteins written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2001-06-22 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Fenugreek

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Author : Dilip Ghosh
Publisher : CRC Press
ISBN 13 : 1000542904
Total Pages : 610 pages
Book Rating : 4.0/5 (5 download)

Book Synopsis Fenugreek by : Dilip Ghosh

Download or read book Fenugreek written by Dilip Ghosh and published by CRC Press. This book was released on 2022-05-29 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many centuries, fenugreek has been one of the most popular spices and vegetables serving as an integral part of culinary practices across many cultures. Fenugreek contains exceptional nutritional and medicinal properties, but scientific evidence for its potential health benefits has been considerably understudied and is beginning to grow. This book is a comprehensive compilation and documentation on the scientific profile of fenugreek and its phytoconstituents, including their most known applications and health benefits. It features a wide range of chapters written by highly experienced academics and industrial professionals. Topics cover applications of fenugreek including information on nutrition, fitness supplements, functional food, and excipients of novel drug delivery systems. In addition, it features topics on related products in the areas of nutraceuticals, functional food preparations, and complementary medicines. Features: · Comprehensive review of traditional wisdom and modern scientific evidence on fenugreek · Presents scientific evidence of fenugreek as an ingredient for product development formulation · Contains information on extraction methods, risk assessment, claim validations, and the regulatory status of fenugreek-based products · Covers broad physiological benefits of fenugreek in management of diabetes mellitus, primary hyperlipidemia, inflammation and pain, neuropathy and neuroinflammation, neurological and psychological disorders, kidney and lung disorders, as well as immunological, infectious, and malignant disorders · Enhances awareness of existing scientific knowledge surrounding fenugreek, whilst encouraging future scientific research towards better and safer nutritional and medicinal applications This book is a valuable resource of information on fenugreek for researchers, students, nutritionists, sport medicine practitioners, fitness enthusiasts and trainers, naturopaths, traditional practitioners, and toxicologists. This book helps industries in the fields of nutraceuticals, fitness and sports medicine products to develop their future products. However, this book is not a substitute for medical advice or recommendations.

Lentils

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Author : Jasim Ahmed
Publisher : John Wiley & Sons
ISBN 13 : 111986691X
Total Pages : 452 pages
Book Rating : 4.1/5 (198 download)

Book Synopsis Lentils by : Jasim Ahmed

Download or read book Lentils written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2023-06-26 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. The reader can also find: Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment Innovative three-part structure to facilitate reader navigation Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.

Combined Effects of Thermal and Pressure Processing on Food Protein Structure

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Author : Laura-Anne Tedford
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (141 download)

Book Synopsis Combined Effects of Thermal and Pressure Processing on Food Protein Structure by : Laura-Anne Tedford

Download or read book Combined Effects of Thermal and Pressure Processing on Food Protein Structure written by Laura-Anne Tedford and published by . This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: