The Future of Plant Protein

Innovations, Challenges, and Opportunities
Erscheinungsjahr 2025
ISBN: 978-981-964189-5
Verlag: Springer Nature Singapore

Buch, Englisch, 293 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 696 g

This book presents plant proteins as sustainable and healthy substitutes for animal proteins, highlighting innovations, challenges, and opportunities. Chapters cover emerging sources like duckweed, microalgae, quinoa, and hemp, comparing their nutritional aspects with traditional sources such as soybeans, beans, and nuts. Further chapters not only discuss the environmental impact, production methods, and potential applications of plant protein but also address barriers like consumer perception, affordability, and distribution. The book provides solutions from plant-based food companies to these challenges, tackling the rising global demand driven by population growth, income increase, urbanization, environmental awareness, health consciousness, and animal welfare concerns. Overall, it provides a summary of plant proteins, exploring their nutritional, environmental, and consumer-related aspects in the context of a shifting protein landscape.

The book is relevant forfood scientists and technologists, nutritionists, policymakers, and professionals alike providing insights into plant-based diets and the future of food.

Zielgruppe

Research

Autoren/Hrsg.

Yousuf, Owais

Younis, Kaiser

Fachgebiete

• Naturwissenschaften Biowissenschaften Botanik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie

Inhaltsverzeichnis

.- Chapter 1: Introduction To Plant Protein: Benefits and Applications
.- Chapter 2: Insights Into Nutritional Properties of Plant Proteins for Health Benefits
.- Chapter 3: Sustainability of Plant Protein
.- Chapter 4: Plant-Based Food Industry: Overview and Trends  
.- Chapter 5: Biotechnology For Plant Protein Production
.- Chapter 6: Processing Technologies for Plant Protein Products
.- Chapter 7: Sensory Properties of Plant Protein Products
.- Chapter 8: Labeling Requirements for Plant Protein Sources
.- Chapter 9: Plant Protein and Human Health  
.- Chapter 10:Marketing Strategies for Plant Protein Products 
.- Chapter 11:Challenges and Opportunities for the Plant-Based Food Industry.

Über Autor(innen)

Dr. Kaiser Younis completed his post-graduation degree in food engineering from Guru Jambheshwar University of Science and Technology, Haryana, India; Ph.D. in post-harvest engineering and technology with a thesis on the development of dietary fiber-enriched meat products and extending their shelf life from Aligarh Muslim University, Aligarh, India. Currently, Dr. Younis is an assistant professor in the department of food technology at the Islamic University of Science and Technology, Kashmir, India. He has published several articles in peer-reviewed national and international journals. Additionally, Dr. Younis is a consultant with Flavin Private Ltd., Lucknow, where he provides expertise in the development of novel nutraceuticals and processing techniques.

Dr. Owais Yousuf completed his post-graduation degree in food technology and processing from Aligarh Muslim University, Aligarh, India; Ph.D. in post-harvest process and food engineering with a thesis on on ultrasound-assisted extraction of pectin from orange peel from Govind Ballabh Pant University of Agriculture and Technology, Uttarakhand, India. Currently, Dr. Yousuf is an assistant professor in the department of food technology at the Islamic University of Science and Technology, Kashmir, India. He has published several articles in peer-reviewed national and international journals.