The Future of Plant Protein (eBook)
293 Seiten
Springer Nature Singapore (Verlag)
978-981-96-4190-1 (ISBN)
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.
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.
| Erscheint lt. Verlag | 24.4.2025 |
|---|---|
| Zusatzinfo | XX, 293 p. 27 illus., 23 illus. in color. |
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Biologie ► Botanik | |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Umwelttechnik / Biotechnologie | |
| Schlagworte | Amino acid balance in plant protein • Bioreactor technology for plant protein production • Consumer trends in plant-based diets • Environmental benefits of plant-based diets • Extraction methods for plant protein • Health benefits of plant-based diets • Nutritional considerations for plant-based diets • Plant breeding and genetics for protein • Plant versus animal protein • Regulatory compliance of plant protein • Taste and texture of plant protein • vegan protein |
| ISBN-10 | 981-96-4190-X / 981964190X |
| ISBN-13 | 978-981-96-4190-1 / 9789819641901 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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