000			03841nam a22003255i 4500
999			_c399541 _d399541
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003			ES-MaUEC
005			20240518113719.0
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007			cr nn 008mamaa
008			221230s2023 sz | fo |||| 0|eng d
020			_a9783031169687
024	7		_a10.1007/978-3-031-16968-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQK867 _b2023 EB
245	0	0	_aGreen Protein Processing Technologies from Plants : _bNovel Extraction and Purification Methods for Product Development _cedited by Alan Javier Hernández-Álvarez, Martin Mondor, Matthew G. Nosworthy
250			_a1st ed. 2023.
264		1	_aCham _bSpringer International Publishing _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_aChapter 1. Alkaline Extraction-Isoelectric Precipitation of Plant Proteins -- Chapter 2. Air Classification of Plant Proteins -- Chapter 3. Barometric Membrane Technologies for Plant Protein Purification -- Chapter 4. Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications -- Chapter 5. Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent; Subcritical Water Extraction -- Chapter 6. Enzyme-Assisted Extraction of Plant Proteins -- Chapter 7. High Pressure for Plant Protein Extraction -- Chapter 8. High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing -- Chapter 9. Microwave-Assisted Extraction of Plant Proteins -- Chapter 10. Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins -- Chapter 11. Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutritional Properties -- Chapter 12. Impact of Green Extraction Technologies on Plant Protein Content and Quality -- Chapter 13. Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins.
520			_aThis edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on 'Responsible Consumption and Production', this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
988			_aSpringer_BiomedLife_2023
650		7	_2embne _9668343 _aPlantas _xNutrición
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-16968-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b05/2024 _dz _ean _zSI