LEADER 04156nam 2200889z- 450 001 9910580208103321 005 20231214133354.0 035 $a(CKB)5690000000012007 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87548 035 $a(EXLCZ)995690000000012007 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aRecovery, Isolation and Characterization on Food Proteins 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (144 p.) 311 $a3-0365-4631-6 311 $a3-0365-4632-4 330 $aProteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins?particularly their functional, nutritional, and sensory properties?is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products. 606 $aTechnology: general issues$2bicssc 606 $aChemical engineering$2bicssc 610 $aenzymatic hydrolysis 610 $afermentation 610 $alupin protein 610 $afunctional properties 610 $asensory profile 610 $alupin allergy 610 $alup an 1 610 $aplant protein 610 $asecalin 610 $arye prolamin 610 $aprotein acylation 610 $acapric acid 610 $aemulsifying agent 610 $afoaming agent 610 $aatomic force microscope 610 $acircular dichroism 610 $aphytic acid 610 $agreen extraction 610 $asoybean proteins 610 $asoybean okara 610 $apea (Pisum sativum L.) 610 $aspray-dry 610 $aprotein characterization 610 $apea allergens 610 $acanola 610 $aprotein solubility 610 $adietary fiber 610 $astarch gelatinization 610 $aextrusion 610 $aexpansion 610 $abiopolymers 610 $aclosed-cavity rheometer 610 $aBSG 610 $afibre fortification 610 $aglycaemic index 610 $abread dough quality 610 $agluten network 610 $anutritional value 610 $abrewers' spent grain 610 $abarley protein 610 $aby-product valorisation 610 $abrewing waste 610 $afood ingredient 615 7$aTechnology: general issues 615 7$aChemical engineering 700 $aSchweiggert-Weisz$b Ute$4edt$01313398 702 $aZannini$b Emanuele$4edt 702 $aSchweiggert-Weisz$b Ute$4oth 702 $aZannini$b Emanuele$4oth 906 $aBOOK 912 $a9910580208103321 996 $aRecovery, Isolation and Characterization on Food Proteins$93031382 997 $aUNINA