£112.19

Academic Press Emerging Sources and Applications of Alt Proteins

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Description

Protein nutrition and sustainability represent a major global challenge in modern food science. This volume, part of the Advances in Food and Nutrition Research series, provides the latest research and practical applications regarding emerging alternative proteins. It serves as a vital resource for understanding how new protein sources can meet the needs of a growing population. Readers will explore a wide range of topics, including rapeseed (canola) proteins, pulse proteins, insect proteins, and fungal proteins. The text also covers modern developments in artificial meat and the integration of nanotechnology and 3D printing in food production. By focusing on consumer trends and practical applications, this book helps bridge the gap between laboratory research and real-world product development. It is a hands-on guide designed for those looking to develop new protein products using emerging technologies and bioactive peptides.

Key Features

Covers a diverse range of alternative sources including insect, fungal, pulse, and rapeseed proteins.

Explores modern food technology applications such as 3D printing and nanotechnology for protein research.

Provides insights into the development of artificial meat and various meat alternatives.

Focuses on consumer trends to help guide the practical application of new protein products.

Includes research on bioactive peptides and their role in the future of food nutrition.

Serves as a hands-on resource for developing new products in the protein sector.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
03 August 2022
Listed Since
06 January 2022

Barcode

No barcode data available

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