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003			ES-MaUEC
005			20230102122011.0
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007			cr nn 008mamaa
008			220328s2022 sz | o |||| 0|eng d
020			_a9783030912062
024	7		_a10.1007/978-3-030-91206-2 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTX551 _b2022 EB
245	0	0	_aPlant Protein Foods _cedited by Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali
250			_a1st edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XIII, 519 páginas) _b51 ilustraciones, 30 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_a1. High protein foods: A comparison of animal origin vs plant origin foods -- 2. An overview of plant-based protein rich products -- 3. Processing technologies to produce plant protein concentrates and isolates -- 4. Product development technologies for plant protein-based foods -- 5. Enrichment and fortification of traditional foods with plant protein isolates -- 6. Plant-based meat analogues and modified meat extenders -- 7. Fermented plant protein products -- 8. Extruded protein films / non-textured protein products -- 9. Plant protein based drinks / beverages -- 10. Sensory and physical properties of plant protein foods -- 11. Amino acid profile and bioavailability of plant-based protein rich products -- 12. Nutritional quality, health implications of plant-based protein rich foods and/or Plant protein foods in the prevention and management of non-communicable diseases -- 13. Anti-nutritional factors and biological constraints in the use of plant protein isolates and concentrates -- 14. Safety and regulation requirements for plant-based protein rich foods -- 15. Meat replacers and meal plans based on plant protein isolates for human consumption -- 16. Global trends in the use of plant protein foods: Awareness, availability and consumption -- 17. Marketing opportunities for plant-based protein products.
520			_aRegular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9188460 _aAlimentos _xComposición
700	1		_aManickavasagan, Annamalai. _eeditor literario
700	1		_aLim, Loong-Tak. _eeditor literario
700	1		_aAli, Amanat. _eeditor literario
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9783030912055
776	0	8	_iPrinted edition: _z9783030912079
776	0	8	_iPrinted edition: _z9783030912086
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-91206-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b10/2022 _dz _eb _zSI