Elsevier Novel Plant Proteins as Mainstream Ingredients for Future Foods

Novel Plant Proteins as Mainstream Ingredients for Future Foods addresses the techno-functionality, health benefits, and sustainability of alternative proteins from familiar plant sources such as quinoa and other pseudocereals, rice bran, and hempseeds, along with more novel sources such as nigella seeds, fenugreek, moringa leaves, and the aquatic plant duckweed. The book provides a concise overview of the techno-functional, nutritional, and nutraceutical properties of these proteins that are essential for their application in functional foods, dietary supplements, and in the creation of healthier foods. Sections discuss advanced processing technologies capable of overcoming the limitations of conventional protein extraction methods and highlight the composition and nutritional value of fruits and vegetable by-products, elaborating on the quality and techno-functionality of fruit and vegetable seed protein isolates to critically examine their adoption by the food industry. The book concludes by analyzing the challenges associated with plant proteins such as allergens, antinutrient presence, compositional inconsistencies, poor nutritional quality compared to animal proteins, and undesirable sensory effects, along with promising solutions to enhance future applications. Explores the techno-functional properties of alternative plant proteins such as solubility, emulsifying and foaming capacities, water absorption, gelling abilities, nutritional value, and their role in the development of food applications Highlights the nutritional and nutraceutical properties of sustainable plant proteins and their bioactive properties for optimal health benefits Identifies optimal sensory attributes to satisfy the techno-functional, nutritional, and nutraceutical requirements for the food industry Analyzes the challenges associated with plant proteins and suggests promising solutions to enhance their applications and improve consumer acceptance