Buch, Englisch, 505 Seiten, Format (B × H): 178 mm x 254 mm
Plant, Insect, and Cultured Foods
Buch, Englisch, 505 Seiten, Format (B × H): 178 mm x 254 mm
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-5674-7
Verlag: Springer Us
This volume details laboratory protocols and provides insights into next-generation protein systems that bridge biology and engineering. Chapters guide readers through emerging technologies and are a comprehensive toolkit for advancing alternative protein innovation. Written in the format of the series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, aims to provide a structured and practical foundation for researchers, academicians, and industry professionals engaged in this rapidly evolving field.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Chapter 1: Protocols for Plant Protein Isolation and Fractionation.- Chapter 2: Protocols for Functional Characterization of Plant Protein.- Chapter 3: Protocols for Insect Protein Extraction and Defatting.- Chapter 4: Protocols for Algal Protein Recovery and Purification.- Chapter 5: Enzymatic Modification Protocols for Alternative Proteins.- Chapter 6: Extrusion-Based Texturization Protocols for Meat Analogues.- Chapter 7: Shear Cell Technology Protocols for Fibrous Protein Structuring.- Chapter 8: 3D Food Printing Protocols for Alternative Protein Products.- Chapter 9: Solid-State Fermentation Protocols for Protein Enhancement.- Chapter 10: Precision Fermentation Protocols for Protein Production.- Chapter 11: Mycoprotein Production Protocols Using Fungal Cultures.- Chapter 12: Cell Culture Protocols for Cultivated Meat Production.- Chapter 13: Scaffold Fabrication Protocols for Cultured Protein Structuring.- Chapter 14: Formulation Protocols for Plant-Based Protein Food Products.- Chapter 15: Standardization Protocols for Developing Alternative Protein-Based Beverages.- Chapter 16: Protocols for Development of Protein-Enriched Snack Products.- Chapter 17: Sensory Evaluation Protocols for Alternative Protein Products.- Chapter 18: Microbial, Oxidative, and Physicochemical Stability Methods for Shelf-Life Analysis.
