Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products.

This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.

• Supports the current applications of proteins in the food industry, along with those that are under development
• Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation
• Explores industrial applications that are affected by aforementioned aspects

Food scientists and nutrition researchers working in food applications and food processing as well as those who are interested in the development of innovative products and functional foods; food technologists, engineers, and chemists; new product developers, researchers, academics and professionals working in the food industry; post-graduate students studying food chemistry, food science and technology, and food processing

1. Health effects of proteins and peptides
   2. Sustainable proteins production
   3. Consumer behavior and sustainable protein consumption
   4. Insects as a source of sustainable proteins
   5. Microalgae as a potential source of proteins
   6. Plant-based proteins
   7. Protein isolates from meat processing by-products
   8. Proteins from fish processing by-products
   9. Whey proteins
   10. Extraction techniques of proteins and peptides
   11. Production and bioengineering of therapeutic proteins
   12. Stability of proteins during processing and storage
   13. Applications of proteins in encapsulation
   14. Plant based proteins and flavor delivery in foods
   15. Applications in foods