Read more
This book presents up-to-date information on alternative proteins from non-meat sources and examine their nutritional and functional roles as food and ingredients The sources and processing options for alternative proteins and their impact on the final product characteristics will be covered.
List of contents
Trends and Motivations for Novel Proteins Production/ Contribution Toward Food Security. Plant Proteins. Single Cell Protein/Microbial Proteins. Algae as an alternative source of protein. Insect derived protein as food and feed. Snails. Keratin as an Alternative Protein in Food and Nutrition. Non-traditional meat sources, production, nutritional and health aspects, consideration of safety aspects and religious views. Cultured meat: challenges in the path of production and 3D food printing as an option to develop cultured meat-based products. Bioconversion of marine by-products into edible protein. Meat Co-products. Food safety risks associated with novel proteins. Allergenicity risks associated with novel proteins and rapid methods of detection. Novel protein sources: An overview of food regulations.
About the author
Alaa El-Din A. Bekhit, William W. Riley, Malik A. Hussain
Summary
This book presents up-to-date information on alternative proteins from non-meat sources and examine their nutritional and functional roles as food and ingredients The sources and processing options for alternative proteins and their impact on the final product characteristics will be covered.
