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010   $a981-9641-90-X
024 7 $a10.1007/978-981-96-4190-1
035   $a(CKB)38586610000041
035   $a(DE-He213)978-981-96-4190-1
035   $a(MiAaPQ)EBC32029009
035   $a(Au-PeEL)EBL32029009
035   $a(EXLCZ)9938586610000041
100   $a20250425d2025      u|         0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 14$aThe Future of Plant Protein $eInnovations, Challenges, and Opportunities /$fedited by Kaiser Younis, Owais Yousuf
205   $a1st ed. 2025.
210  1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2025.
215   $a1 online resource (XX, 293 p. 27 illus., 23 illus. in color.) 
311 08$a981-9641-89-6 
327   $a -- Chapter 1: Introduction To Plant Protein: Benefits and Applications  -- Chapter 2: Insights Into Nutritional Properties of Plant Proteins for Health Benefits  -- Chapter 3: Sustainability of Plant Protein  -- Chapter 4: Plant-Based Food Industry: Overview and Trends  -- Chapter 5: Biotechnology For Plant Protein Production  -- Chapter 6: Processing Technologies for Plant Protein Products  -- Chapter 7: Sensory Properties of Plant Protein Products  -- Chapter 8: Labeling Requirements for Plant Protein Sources  -- Chapter 9: Plant Protein and Human Health  -- Chapter 10:Marketing Strategies for Plant Protein Products  -- Chapter 11:Challenges and Opportunities for the Plant-Based Food Industry.
330   $aThis book presents plant proteins as sustainable and healthy substitutes for animal proteins, highlighting innovations, challenges, and opportunities. Chapters cover emerging sources like duckweed, microalgae, quinoa, and hemp, comparing their nutritional aspects with traditional sources such as soybeans, beans, and nuts. Further chapters not only discuss the environmental impact, production methods, and potential applications of plant protein but also address barriers like consumer perception, affordability, and distribution. The book provides solutions from plant-based food companies to these challenges, tackling the rising global demand driven by population growth, income increase, urbanization, environmental awareness, health consciousness, and animal welfare concerns. Overall, it provides a summary of plant proteins, exploring their nutritional, environmental, and consumer-related aspects in the context of a shifting protein landscape. The book is relevant forfood scientists and technologists, nutritionists, policymakers, and professionals alike providing insights into plant-based diets and the future of food.
606   $aFood science
606   $aNutrition
606   $aPlant biotechnology
606   $aFood$xSensory evaluation
606   $aBiotechnology
606   $aFood Science
606   $aNutrition
606   $aPlant Biotechnology
606   $aSensory Evaluation
606   $aChemical Bioengineering
615  0$aFood science.
615  0$aNutrition.
615  0$aPlant biotechnology.
615  0$aFood$xSensory evaluation.
615  0$aBiotechnology.
615 14$aFood Science.
615 24$aNutrition.
615 24$aPlant Biotechnology.
615 24$aSensory Evaluation.
615 24$aChemical Bioengineering.
676   $a641.3
676   $a664
702   $aYounis$b Kaiser$4edt$4http://id.loc.gov/vocabulary/relators/edt
702   $aYousuf$b Owais$4edt$4http://id.loc.gov/vocabulary/relators/edt
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910999778403321
996   $aThe Future of Plant Protein$94374958
997   $aUNINA