Sustainable Protein Sources

Nonfiction, Science & Nature, Technology, Food Industry & Science, Health & Well Being, Health, Nutrition & Diet, Nutrition
Cover of the book Sustainable Protein Sources by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128027769
Publisher: Elsevier Science Publication: October 2, 2016
Imprint: Academic Press Language: English
Author:
ISBN: 9780128027769
Publisher: Elsevier Science
Publication: October 2, 2016
Imprint: Academic Press
Language: English

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources.

Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet.

  • Introduces the need to shift current animal-derived protein sources to those that are more plant-based
  • Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source
  • Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins
  • Provides an overview of production, including processing, protein isolation, use cases, and functionality
  • Presents solutions to challenges, along with taste modulation
  • Focuses on non-animal derived proteins
  • Identifies paths and choices that require consumer and policymaker debate and action
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources.

Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet.

More books from Elsevier Science

Cover of the book Structured Parallel Programming by
Cover of the book Material Substructures in Complex Bodies by
Cover of the book FISMA Compliance Handbook by
Cover of the book The Fortuitous Teacher by
Cover of the book Damages on Pumps and Systems by
Cover of the book Dynamos by
Cover of the book European Energy Industry Business Strategies by
Cover of the book Marine Carbohydrates: Fundamentals and Applications, Part A by
Cover of the book Advances in Food and Nutrition Research by
Cover of the book Hermeticity of Electronic Packages by
Cover of the book Generalized Boltzmann Physical Kinetics by
Cover of the book Miscarriages of Justice by
Cover of the book Developmental Signaling in Plants by
Cover of the book Complex Enzymes in Microbial Natural Product Biosynthesis, Part A: Overview Articles and Peptides by
Cover of the book Neutron Fluctuations by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy