LEADER 02006oam 2200589 450 001 9910711840803321 005 20190208133846.0 035 $a(CKB)5470000002487675 035 $a(OCoLC)973360191 035 $a(EXLCZ)995470000002487675 100 $a19931104d1983 ua 0 101 0 $aeng 135 $aurbn|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe 1978 revision of the U.S. standard certificates /$fby Mary Lou Dundon, George A. Gay, and Jean L. George 210 1$aHyattsville, Maryland :$cU.S. Department of Health and Human Services, Public Health Service, National Center for Health Statistics,$d1983. 215 $a1 online resource (v, 58 pages) $cforms 225 1 $aDHHS publication ;$vno. (PHS) 83-1460 225 1 $aVital & health statistics. Series 4, Documents and committee reports ;$vno. 23 300 $a"February 1983." 517 3 $a1978 revision of the United States standard certificates 606 $aRegisters of births, etc$zUnited States 606 $aMarriage licenses$zUnited States 606 $aDivorce records$zUnited States 606 $aFetal death$xReporting$zUnited States 606 $aRegisters of births, etc$2fast 607 $aUnited States$2fast 615 0$aRegisters of births, etc. 615 0$aMarriage licenses 615 0$aDivorce records 615 0$aFetal death$xReporting 615 7$aRegisters of births, etc. 676 $a312/.0973 s 676 $a353.0081/9 700 $aDundon$b Mary Lou$01417274 702 $aGeorge$b Jean L. 702 $aGay$b George A. 712 02$aNational Center for Health Statistics (U.S.), 801 0$bU3G 801 1$bU3G 801 2$bOCLCO 801 2$bOCLCF 801 2$bNLC 801 2$bOCLCQ 801 2$bOCLCA 801 2$bGPO 906 $aBOOK 912 $a9910711840803321 996 $aThe 1978 revision of the U.S. standard certificates$93525087 997 $aUNINA LEADER 04551nam 22006015 450 001 9910556878803321 005 20251113180616.0 010 $a3-030-91206-X 024 7 $a10.1007/978-3-030-91206-2 035 $a(MiAaPQ)EBC6941411 035 $a(Au-PeEL)EBL6941411 035 $a(CKB)21435612400041 035 $a(PPN)261524240 035 $a(OCoLC)1309023498 035 $a(DE-He213)978-3-030-91206-2 035 $a(EXLCZ)9921435612400041 100 $a20220328d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPlant Protein Foods /$fedited by Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali 205 $a1st ed. 2022. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2022. 215 $a1 online resource (522 pages) 225 1 $aBiomedical and Life Sciences Series 311 08$aPrint version: Manickavasagan, Annamalai Plant Protein Foods Cham : Springer International Publishing AG,c2022 9783030912055 327 $a1. High protein foods: A comparison of animal origin vs plant origin foods -- 2. An overview of plant-based protein rich products -- 3. Processing technologies to produce plant protein concentrates and isolates -- 4. Product development technologies for plant protein-based foods -- 5. Enrichment and fortification of traditional foods with plant protein isolates -- 6. Plant-based meat analogues and modified meat extenders -- 7. Fermented plant protein products -- 8. Extruded protein films / non-textured protein products -- 9. Plant protein based drinks / beverages -- 10. Sensory and physical properties of plant protein foods -- 11. Amino acid profile and bioavailability of plant-based protein rich products -- 12. Nutritional quality, health implications of plant-based protein rich foods and/or Plant protein foods in the prevention and management of non-communicable diseases -- 13. Anti-nutritional factors and biologicalconstraints in the use of plant protein isolates and concentrates -- 14. Safety and regulation requirements for plant-based protein rich foods -- 15. Meat replacers and meal plans based on plant protein isolates for human consumption -- 16. Global trends in the use of plant protein foods: Awareness, availability and consumption -- 17. Marketing opportunities for plant-based protein products. 330 $aRegular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain. 410 0$aBiomedical and Life Sciences Series 606 $aFood science 606 $aBotany 606 $aFood Engineering 606 $aPlant Science 606 $aFood Science 615 0$aFood science. 615 0$aBotany. 615 14$aFood Engineering. 615 24$aPlant Science. 615 24$aFood Science. 676 $a572.62 676 $a613.282 700 $aManickavasagan$b A.$01266215 702 $aLim$b Loong-Tak 702 $aAli$b Amanat 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910556878803321 996 $aPlant protein foods$92968980 997 $aUNINA