Emerging Sources and Applications of Alternative Proteins

1st Edition, Volume 101 - August 3, 2022
Editor: Jianping Wu
Language: English
Hardback ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 3 8 0 - 8
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 3 8 9 - 1

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applicati… Read more

Emerging Sources and Applications of Alternative Proteins

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Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.

Cover image
Title page
Table of Contents
Copyright
Contributors
Preface
Chapter One: Emerging sources and applications of alternative proteins: An introduction
Abstract
1: Why do we need alternative proteins?
2: What are the alternative proteins?
3: What are the applications of alternative proteins?
4: Conclusions
References
Chapter Two: Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition
Abstract
1: Introduction
2: Canola protein characterization
3: Canola protein extraction
4: Extraction-assisting technologies
5: Protein quality: Nutritional value and digestibility, and bioactivity
6: Functional properties
7: Commercial canola protein products
8: Conclusion
References
Chapter Three: Pea protein composition, functionality, modification, and food applications: A review
Abstract
1: Introduction
2: Pea protein
3: Functional properties
4: Protein modifications
5: Applications
6: Conclusions
Acknowledgments
References
Chapter Four: Edible insects, a valuable protein source from ancient to modern times
Abstract
1: Humand entomophagy: Historical, nutritional and sustainability perspective
2: Traditional methods and commercial processing technologies used for insects
3: Applications of insect protein in food and beverage formulations
4: Challenges and future prospects of insect protein
5: Conclusion
References
Further reading
Chapter Five: Fungal protein
Abstract
1: Introduction
2: Fungi
3: Production process
4: Regulatory oversight
5: The fungal protein market
6: Public acceptance
7: Nutritional aspects
8: Health impact
9: Safety concerns
10: Ethics
11: Social aspects
12: Environmental aspects
13: Future trends
References
Chapter Six: Should and will “cultured meat” become a reality in our plates?
Abstract
1: Introduction: Meat production issues and the context of “cultured meat” development
2: Where do we stand with its development and marketing?
3: What are the challenges of commercial “cultured meat” production?
4: What do consumers think?
5: Conclusion and outlook
References
Chapter Seven: Meat alternatives: A proofed commodity?
Abstract
1: Introduction
2: Main non-animal alternative protein sources used in meat alternatives
3: Plant-based meat alternatives
4: Fungi-based meat alternatives
5: Algae-based meat alternatives
6: Insect-based meat alternatives
7: Cell-based meat
8: Conclusion
References
Chapter Eight: Fabrication of protein nanomaterials as delivery systems
Abstract
1: Introduction
2: Fabrication of protein nanocarriers
3: Conclusions and future perspectives
References
Chapter Nine: Food protein-derived bioactive peptides for the management of nutrition related chronic diseases
Abstract
1: Introduction
2: An overview of nutrition related chronic diseases
3: The potential of food protein-derived bioactive peptides in improving human health
4: Clinical evidence of bioactive peptides in management of nutrition related chronic diseases
5: Prospective trends
References

Jianping Wu

Dr. Wu is a Full Professor and Director of Food Science and Bioresource Technology Division at the Department of Agricultural, Food and Nutritional Science of University of Alberta (Edmonton, Canada). His globally recognized research program focuses on processing of food proteins for food and functional food applications, with the ultimate goals to sustain the global protein nutrition and to unlock the potential of food proteins as the diet-based strategies for the prevention and mitigation of chronic diseases. Dr. Wu is also a world-renowned researcher in egg research. He has published over 220 peer-reviewed articles at international journals, 15 invited book chapters, 2 edited books (sole editor), over 250 presentations, and 10 patents/patent applications. He is an editorial advisory member of Food & Function and Journal of Functional Foods, associate editor for Journal of Functional Foods (since 2019.4), associate editor-in-chief for Food Science and Human Wellness (since 2014.9), and past associate editor for Journal of the Science of Food and Agriculture (2012.1-2018.12). He is the past Chair of the Protein and Co-Products Division of the American Oil Chemists' Society (AOCS) and the Nutraceuticals and Functional Foods Division of Institute of Food Technologists (IFT), a regular organizer and chair of numerous scientific symposia/sessions. and is currently serving as the Treasurer of International Society for Nutraceuticals and Functional Foods (ISNFF). Jianping is also a highly praised mentor. He has successfully supervised 14 PhD students, 13 Master students, 22 postdoctoral fellows, and 14 summer students. He was nominated by his trainees for the Department mentor award at the University of Alberta (2016), which recognizes his exceptionally high-quality work with and for graduate students. He is the recipient of IFT Babcock-Hart Award (2021), which honors an IFT member who has attained distinction by contributions to food technology that result in improved public health through nutrition or more nutritious food, and the Fellow of the Agricultural and Food Chemistry Division (AGFD) of American Chemical Society (ACS, 2021), which recognizes an AGFD member who has made outstanding scientific contributions to the field of agricultural and food chemistry.

Affiliations and expertise

Professor and Director of Food Science and Bioresource Technology Division, Department of Agricultural, Food and Nutritional Science of University of Alberta, Edmonton, Canada