Novel Plant Protein Processing (eBook, ePUB)

Developing the Foods of the Future
Redaktion: Khan, Zakir Showkat; Fayaz, Shemilah; Ahmad Wani, Sajad

• Format: ePub

Produktbeschreibung

This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 308
• Erscheinungstermin: 29. Dezember 2023
• Englisch
• ISBN-13: 9781003812685
• Artikelnr.: 69600513

Autorenporträt

Zakir Showkat khan is currently working as Assistant Professor TEQIP III in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. He has completed his Master's Degree in Food Technology from Sant Longowal Institute of Engineering and Technology, Punjab, India, and currently pursuing Ph.D. from Guru Nanak Dev University. Dr. Sajad Ahmad Wani is currently working as D.S. Kothari Post-doctoral fellow in the Department of Food Science and Technology, SKUAST-Kashmir, J&K, India. He has completed his Masters Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 40 research/review articles, 10 book chapters and 7 books. Shemilah Fayaz is currently working as Assistant Professor TEQIP III in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. She has completed his Master's Degree in Food Technology from National Dairy Research Institute, Karnal, India, and currently pursuing Ph.D. from Guru Nanak Dev University.

Inhaltsangabe

Preface. About the Editors. List of Contributors. Introduction to Plant Protein
Based Future Foods. Challenges in Designing of Plant Protein
Based Future Foods. Modification Methods of Plant
Based Proteins: An Overview. Biological Modification of Plant
Based Proteins. Thermal Modification of Plant
Based Proteins. Ultrasonication
Assisted Modification of Plant
Based Proteins. High
Pressure Processing of Plant
Based Proteins. Pulsed Electric Field Modifications of Plant
Based Proteins. Cold Atmospheric Plasma Processing of Plant
Based Proteins. Chemical Modification of Plant Proteins. Processing Techniques for Scaling Up of Modified Plant Proteins. Applications of Modified Plant Protein
Based Future Foods. Packaging: A Legal Aspect of Plant
Based Protein. Plant Protein
Based Foods, Trend from a Business Perspective: Market, Consumers' Challenges, and Opportunities in Future. Index.