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Elsevier

Plant-Based Proteins

Sources, Extraction, Applications, Value-chain and Sustainability

  • 1st Edition - October 22, 2024
  • Latest edition
  • Editors: Fatih Ozogul, Sneh Punia Bangar, Nitya Sharma
  • Language: English

Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label protein… Read more

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Description

Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided into six sections, including Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant- and animal-based proteins and their potential industrial applications.

A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.

Key features

  • Explains the utilization of protein as clean label ingredients
  • Includes insights on extraction, composition, and quality
  • Discusses industrial applications and health-promoting benefits
  • Covers safety, toxicology, and shelf life
  • Provides a comparative analysis of plant- and animal-based proteins

Readership

Academics and researchers (food science and engineering, food technologists, chemists, nutritionists, pharmacists, biotechnologists, etc.), through the industrial engineers and technicians (food engineers, food plant managers, new product and processing developers/managers, in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc.) and to the persons in general with interest in all these fields united by a common denominator: plant-based proteins as a clean label ingredient for food industries.Students at different levels (B.Sc., M.Sc., and PhD.). Graduate, postgraduate and postdoc students conducting research studies in the plant-based proteins/plant-based meat analogues and undergraduate students who want to specialize or initiate a research career in one of the areas covered by this book. Moreover, it will be used by researchers and industry sectors – functional, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries

Table of contents

1. Plant-based proteins: Origin, history and impact on sustainable nutrition access

Section I - Cereal-based proteins

2. Cereal protein- Characterization, extraction and properties

3. Processing and storage of cereal proteins

4. Cereal protein- Potential health benefits as functional foods

Section II - Pseudocereal-based proteins

5. Pseudocereal protein- Characterization, extraction, and properties

6. Processing and storage of pseudocereal proteins

7. Pseudocereal protein- Applications and health benefits

Section III Protein from pulses

8. Pulse protein- Characterization, extraction and functionalities

9. Processing and storage of pulse proteins

10. Pulse protein- Bioactivities and applications as food and feed

Section IV - Protein from seeds and nuts

11. Seed and nut protein- Characterization, extraction and properties

12. Processing and storage of seeds and nuts protein

13. Seed and nut protein- Applications and health benefits

Section V Protein from fruits and vegetables

14. Fruit and vegetable protein- Characterization, extraction and functionality

15. Processing and storage of fruit and vegetable proteins

16. Fruit and vegetable protein- Functions and potential health benefits

Section VI - Plant-based proteins: Value-chain and sustainability

17. Plant-protein extraction side streams: Upcycling strategies and applications

18. LCA/LCC assessment for the different types of plant-based proteins

19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance

20. Clean label proteins: Overview and challenges

Review quotes

"...it is becoming more important for food scientist and product developers to stay abreast of the latest developments and possibilities in this space. This book provides an overview of plant-based proteins in terms of characterisation, extraction, storage, potential health benefits, functionalities and applications. Thirteen chapters in six sections cover cereal-based proteins, pseudocereal-based proteins, pulses, seeds and nuts, fruits and vegetables, and value-chain sustainability." — Professor Gunnar Sigge, FST Magazine, July 2025

Product details

  • Edition: 1
  • Latest edition
  • Published: October 22, 2024
  • Language: English

About the editors

FO

Fatih Ozogul

Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University in Turkey. He has more than 20 years of practical experience as a researcher/lecturer. His job also involves teaching in the field of food science and microbiology. He received his PhD from Lincoln University (United Kingdom) in Food Science and Microbiology in 2002. He has many publications in SCI & SCI-E (over 250) in the different food science journals, 3 edited books as well as more than 20 chapters in the international food books. His publications have received more than 9000 citations (h-index 51) in Scopus. He is an associate editor of Food Bioscience, Measurement: Food and Frontiers in Microbiology (Food Section) and also editorial board member for Trends in Food Science and Technology and Data in Brief. According to the rankings made by Stanford University, he has been on the list of the World's Top 1% Scientists in the field of Food Science for the last three years. He was ranked among the 0.1% of the world scientists in the field of Agricultural Sciences according to Most Cited Researchers List’ published by Clarivate (Web of Science) Analytics in 2023 and became a ‘Highly Cited Researcher’.

Affiliations and expertise
Çukurova University, Adana, Turkey

SB

Sneh Punia Bangar

Sneh Punia Bangar is an assistant professor in the Department of Packaging Science and Graphic Media at Rochester Institute of Technology, New York. Prior to this appointment, she worked as a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, SC, USA. Her research focuses on the design and development of sustainable biopolymer-based films, coatings, and packaging materials derived from starch, cellulose, lignin, and other natural polymers. A key aspect of her research is adding value to agricultural and food industry waste by extracting functional biopolymers with applications in food and packaging. She has authored or coauthored more than 100 research/review articles, 15 authored/edited books, 35 book chapters, and 20 conference proceedings/seminars. She is also the associate editor of the Journal of Food Measurement and Characterization (Springer), an editorial board member of the International Journal of Food Science and Technology (Wiley), academic editor of the Journal of Food Quality (Hindawi), and a section editor of Current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the “Award of Honour” in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar received the “Professor Gurcharan Bains Award” from the Association of Food Scientists & Technologists (India) in 2023 for her incredible contribution to Food Science and Technology. In addition, she has been listed (2023 and 2024) in “World Ranking of Top 2% Scientists,” published by Stanford University, USA. Dr. Bangar was awarded Clemson University’s Distinguished Postdoctoral Fellow Award for 2024. She has an H-index of 72 with ~15000 citations, as per Google Scholar.

Affiliations and expertise
Assistant Professor, Department of Packaging and Graphic Media Science, Rochester Institute of Technology, New York, United States

NS

Nitya Sharma

Dr. Nitya Sharma is a Program Manager for Food Loss and Waste at WRI India's Food, Land, and Water Program. With a background in food engineering and technology, she has an extensive academic and research portfolio that includes over 60 publications in high-impact journals, 10 outreach publications, 9 book chapters, a patent, and 16 international conference presentations. Dr. Sharma earned her Ph.D. in Processing and Food Engineering from Banaras Hindu University and furthered her research skills as a visiting researcher at the University of Reading, UK. She has held roles such as Marie Sklodowska-Curie Post-Doctoral Fellow at Teagasc, Dublin, and post-doctoral and research positions at IIT Delhi and the DST-Centre for Innovative and Applied Bioprocessing. She has developed new technology packages and methodologies for food quality assessment and has transferred knowledge to the industry and local farmers. Dr. Sharma serves as an associate guest editor for few journals and is a life member of the Association of Food Scientists and Technologists India (AFSTI) and an associate member of the Institute of Chemical Engineers. Dr. Sharma’s current role is focused on advancing research in agriculture and food sustainability. She contributes to efforts in reducing food loss and food waste, enhancing food security, and promoting sustainable food systems.

Affiliations and expertise
Food, Land and Water Program, WRI India, New Delhi, India

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