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El. knyga: Sustainable Protein Sources

Edited by (Chief Flavorist - Dairy and Protein, ADM Nutrition, USA), Edited by (Affili), Edited by (Senior Research Scientist, Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC); Adjunct Professor, University of Saskatchewan, Canada)
  • Formatas: EPUB+DRM
  • Išleidimo metai: 02-Oct-2016
  • Leidėjas: Academic Press Inc
  • Kalba: eng
  • ISBN-13: 9780128027769
Kitos knygos pagal šią temą:
Sustainable Protein SourcesDidesnis paveikslėlis
  • Formatas: EPUB+DRM
  • Išleidimo metai: 02-Oct-2016
  • Leidėjas: Academic Press Inc
  • Kalba: eng
  • ISBN-13: 9780128027769
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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.

Daugiau informacijos

A first reference on dietary proteins that covers the land, water, and energy usage inputs, nutritive outputs, and food applications of plant and other non-meat proteins
List of Contributors
xv
Preface xvii
Acknowledgments xix
Introduction xxi
1 Proteins in the Diet: Challenges in Feeding the Global Population
S.R. Nadathur
J.P.D. Wanasundara
L. Scanlin
1.1 Introduction
1(1)
1.2 Proteins and Their Role in Food and Diet
1(7)
1.2.1 Defining Proteins: Structure Levels and Existing Classification Systems
2(2)
1.2.2 Protein as a Macronutrient in Food
4(1)
1.2.3 Protein as a Macromolecule in Food Systems
5(2)
1.2.4 Overview of Plant-Derived Protein and Alternate Protein Sources
7(1)
1.3 Sustainable Sources of Proteins
8(2)
1.3.1 Dietary Patterns Around the Globe
8(1)
1.3.2 Health and Wellness Trends
9(1)
1.3.3 Product Trends
9(1)
1.4 Reasons to Consume Plant and Alternate Proteins
10(5)
1.4.1 Living on the Earth in 2050
10(2)
1.4.2 Natural Resources for Agriculture: Land, Water, Nitrogen
12(2)
1.4.3 Global Warming and Climate Change
14(1)
1.4.4 Quality of Life
15(1)
1.5 Meat Consumption: Why We Are on the Current Path
15(1)
1.6 Role of the Consumer for the Greater Good
16(7)
References
16(7)
Part I Plant Derived Proteins
2 Soy Protein: Impacts, Production, and Applications
M. Thrane
P.V. Paulsen
M.W. Orcutt
T.M. Krieger
2.1 Introduction
23(1)
2.2 Production
23(1)
2.3 Soybean Protein Recovery: Protein Isolation
24(2)
2.4 Types of Soy Proteins and Protein Products
26(1)
2.5 Sustainability
26(7)
2.5.1 Two Life Cycle Inventory Models
27(1)
2.5.2 Cradle-to-Gate Life Cycle Impact Assessment
28(3)
2.5.3 Other Perspectives on Sustainability of Soy
31(2)
2.6 Nutritive Value
33(6)
2.6.1 Protein Nutrition
33(1)
2.6.2 Muscle Health
34(1)
2.6.3 Weight Management and Satiety
35(1)
2.6.4 Cardiovascular Health
36(1)
2.6.5 Nutritional Relevance of Other Seed Constituents
37(1)
2.6.6 Protein Allergies
38(1)
2.6.7 A Good Source of Protein Across the Lifespan
39(1)
2.7 Uses and Functionality
39(1)
2.8 Application and Current Products
40(1)
2.9 Potential New Uses, Issues, and Challenges
40(2)
2.9.1 Generational Flavor Improvements
41(1)
2.9.2 Genetic Modified and Identity Preserved
42(1)
2.10 Concluding Remarks
42(5)
References
43(4)
3 Rice Protein and Rice Protein Product
H. Hoogenkamp
H. Kumagai
J.P.D. Wanasundara
3.1 Introduction
47(1)
3.2 Production of Rice
48(1)
3.2.1 Land Use
48(1)
3.2.2 Water Use
48(1)
3.2.3 Energy Use
49(1)
3.3 Processing of Rice and Rice Proteins
49(6)
3.3.1 Proteins in Rice
51(2)
3.3.2 Production of Rice Protein
53(2)
3.4 Functional Properties and Applications
55(1)
3.5 Allergenicity, Off Tastes, and Anti nutritional Factors
55(4)
3.5.1 Allergenicity
55(2)
3.5.2 Flavor Compounds and Off Tastes
57(1)
3.5.3 Antinutritional Factors
58(1)
3.6 Potential New Uses and Emerging Health Benefits
59(1)
3.6.1 Reduction of Cholesterol and Triacylglycerol Levels
59(1)
3.6.2 Suppression of Hyperglycemia
59(1)
3.6.3 Antioxidative Activity
59(1)
3.6.4 Reduction in Hypertension
60(1)
3.6.5 Ileum-Contracting, Antiopioid, and Phagocytosis-Promoting Activities
60(1)
3.7 Concluding Remarks
60(7)
References
61(6)
4 Proteins From Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications
M. Flambeau
A. Redl
F. Respondek
4.1 Introduction
67(2)
4.1.1 Agricultural Production
67(1)
4.1.2 Land Use
67(1)
4.1.3 Water Use
68(1)
4.1.4 Energy Use
68(1)
4.1.5 Sustainability of Wheat
68(1)
4.2 Proteins From Wheat
69(2)
4.2.1 Gluten Extraction From Wheat
70(1)
4.2.2 Protein Hydrolysis
70(1)
4.3 Nutrition and Digestibility, Allergen, and Antinutritive Aspects
71(3)
4.3.1 Amino Acid Composition
71(1)
4.3.2 Digestibility Data and Mechanism
72(1)
4.3.3 Allergenicity and Intolerance Mechanism
73(1)
4.3.4 Antinutritive Factors
73(1)
4.4 Protein Functionality
74(1)
4.4.1 Solubility
74(1)
4.4.2 Foaming
74(1)
4.4.3 Emulsification
74(1)
4.4.4 Satiety
74(1)
4.5 Applications in Food and Feed
74(2)
4.5.1 Gluten in Bread Application
74(1)
4.5.2 Animal Nutrition
75(1)
4.5.3 Breakfast Cereals and Pasta
75(1)
4.5.4 Protein-Enriched Foods
75(1)
4.5.5 Uses in Vegetable-Based Meat Alternatives
75(1)
4.5.6 New Product and Technology for Wheat-Based Meat
76(1)
4.6 Conclusion
76(3)
References
77(2)
5 Proteins From Sorghum and Millets
J.R.N. Taylor
J. Taylor
5.1 Introduction
79(1)
5.2 Sorghum and Millet Production: Land, Water, and Energy Use
79(4)
5.2.1 Production
79(3)
5.2.2 Land-Use Efficiency
82(1)
5.2.3 Water Efficiency
82(1)
5.2.4 Cultivation With Legumes
83(1)
5.2.5 Sustainable Agriculture
83(1)
5.2.6 Cost of Grains
83(1)
5.3 Protein Nutritive Quality
83(4)
5.3.1 Protein Quality
84(1)
5.3.2 Antinutrients
84(2)
5.3.3 Protein Toxicity
86(1)
5.3.4 Other Nutrients, Phytochemicals, and Nutritional Quality Issues
86(1)
5.4 Protein Types, Composition, and Structure
87(5)
5.4.1 Prolamin Proteins
87(1)
5.4.2 Protein Isolation and Functionality
87(5)
5.4.3 Potential Applications for Kafirin
92(1)
5.5 Sorghum and Millet Processing
92(5)
5.5.1 Effects of Cooking on the Proteins
92(1)
5.5.2 Milling
93(1)
5.5.3 Malting
93(1)
5.5.4 Lactic Acid Fermentation
94(1)
5.5.5 Brewing and Bioethanol Production
95(1)
5.5.6 Compositing With Legumes
96(1)
5.6 Developments in Improving Sorghum and Millet Protein Quality
97(2)
5.6.1 Sorghum
97(2)
5.6.2 Millets
99(1)
5.7 Conclusion
99(6)
References
99(6)
6 Protein From Oat: Structure, Processes, Functionality, and Nutrition
O.E. Makinen
N. Sozer
D. Ercili-Cura
K. Poutanen
6.1 Introduction
105(1)
6.2 Oat as a Protein Crop
105(2)
6.2.1 Land Use
105(1)
6.2.2 Water Use
106(1)
6.2.3 Energy Use
106(1)
6.2.4 Health Aspects of Oats
106(1)
6.3 Localization and Structure of Oat Proteins
107(4)
6.3.1 Protein in the Oat Grain
107(1)
6.3.2 Oat Protein Fractions
107(2)
6.3.3 Nutritional Properties and Suitability for Celiac Patients
109(2)
6.4 Manufacture of Oat Protein Isolates and Concentrates
111(1)
6.4.1 Wet Methods
111(1)
6.4.2 Dry Methods
111(1)
6.5 Functionality and Potential Uses
112(3)
6.5.1 Functional Characteristics of Oat Protein
112(2)
6.5.2 Applications of Oat Protein
114(1)
6.6 Future Outlook
115(6)
References
115(6)
7 Hemp Seed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties
R.E. Aluko
7.1 General Overview
121(2)
7.1.1 Growing Regions and Yield
121(1)
7.1.2 Land Use
122(1)
7.1.3 Water Use
122(1)
7.1.4 Energy Use and Cost
122(1)
7.1.5 Plant and Seed
122(1)
7.1.6 Seed Composition and Protein Quality
123(1)
7.2 Major Seed Proteins
123(2)
7.2.1 Globulin
123(1)
7.2.2 Albumin
124(1)
7.2.3 Sulfur-Rich Proteins
124(1)
7.2.4 Allergenicity
125(1)
7.3 Functional Properties of Hemp Seed Protein Products
125(3)
7.3.1 Defatted Flour
125(1)
7.3.2 Protein Concentrates
126(1)
7.3.3 Protein Isolates
127(1)
7.4 Bioactive Properties of Hemp Seed Proteins and Peptides
128(3)
7.4.1 Renal Disease Modulation
128(1)
7.4.2 Antioxidant
129(1)
7.4.3 Antihypertensive
129(2)
7.5 Concluding Remarks
131(2)
References
132(1)
8 Protein From Flaxseed (Linum usitatissimum L.)
H.K. Marambe
J.P.D. Wanasundara
8.1 Introduction
133(1)
8.1.1 Plant and Seeds
133(1)
8.1.2 Chemical Composition
134(1)
8.2 Sustainability of Flax: Land, Water, and Energy Use
134(1)
8.2.1 Land Use
134(1)
8.2.2 Water Use
135(1)
8.2.3 Energy Use
135(1)
8.3 Processing of Proteins and Types of Products From Flaxseed
135(3)
8.4 Nutritive Value of Flaxseed Proteins
138(1)
8.4.1 Amino Acids and Proteins
138(1)
8.4.2 Allergenicity of Flaxseed Proteins
139(1)
8.5 Uses and Functionality of Flaxseed Protein
139(1)
8.6 Application and Current Products
140(1)
8.7 Potential New Uses, Issues, and Challenges
141(1)
8.8 Concluding Remarks
142(3)
References
142(3)
9 Pea: A Sustainable Vegetable Protein Crop
M.C. Tulbek
R.S.H. Lam
Y.C. Wang
P. Asavajaru
A. Lam
9.1 Introduction
145(1)
9.1.1 Cultivation
145(1)
9.1.2 Cultivars
146(1)
9.2 Sustainability, Energy, and Water Use
146(1)
9.3 Processing of Peas
147(3)
9.4 Nutritive Value of Peas
150(5)
9.4.1 Major Components
150(2)
9.4.2 Minerals and Vitamins
152(1)
9.4.3 Antinutritive Factors
152(1)
9.4.4 Bioavailability
153(1)
9.4.5 Allergenicity
154(1)
9.4.6 Off-Tastes
154(1)
9.5 Uses and Functionality
155(4)
9.5.1 Whole Peas
155(1)
9.5.2 Split Peas
156(1)
9.5.3 Pea Flour
156(1)
9.5.4 Pea Proteins
156(1)
9.5.5 Pea Starch
157(1)
9.5.6 Pea Fiber
158(1)
9.6 Applications and Current Products
159(2)
9.6.1 Baked Goods
159(1)
9.6.2 Pasta and Noodle
159(1)
9.6.3 Extruded Snacks
160(1)
9.6.4 Meat and Meat Analogs
161(1)
9.7 Health Benefits of Peas
161(1)
9.8 Conclusion
161(4)
References
162(3)
10 Lupin: An Important Protein and Nutrient Source
M. van de Noort
10.1 Introduction
165(1)
10.1.1 Cultivation of Lupinus Species
165(1)
10.2 Sustainability
166(2)
10.2.1 Land Use
166(1)
10.2.2 Water Use
166(1)
10.2.3 Energy Use
167(1)
10.3 Food (Protein) Dependence of the EU
168(1)
10.4 Processing of Lupin
168(1)
10.4.1 Flour
168(1)
10.4.2 Concentrate
168(1)
10.4.3 Isolates
169(1)
10.5 Nutritive Value
169(3)
10.5.1 Protein
170(1)
10.5.2 Fats
170(1)
10.5.3 Carbohydrates
170(1)
10.5.4 Minerals and Vitamins
171(1)
10.5.5 Evaluation of the Protein Quality and Digestibility of Lupin
171(1)
10.6 Antinutritive Factors and Allergenicity
172(2)
10.6.1 Antinutritive Factors
172(2)
10.6.2 Off-Tastes
174(1)
10.6.3 Allergenicity
174(1)
10.7 Uses and Functionality
174(1)
10.7.1 Lupin Flour
174(1)
10.7.2 Lupin Protein Concentrate
175(1)
10.7.3 Lupin Protein Isolate
175(1)
10.8 Application/Current Products
175(1)
10.8.1 Bakery Applications
175(1)
10.8.2 Egg Replacement in Baked Goods
175(1)
10.8.3 Application of Lupin Protein Concentrate in Batters
176(1)
10.9 Current Food Products
176(1)
10.9.1 Nutritional Applications
176(1)
10.10 Health Aspects of Lupin
177(2)
10.10.1 Cholesterol
178(1)
10.10.2 Bowel Function
178(1)
10.10.3 Satiety and Glucose Blood Level
178(1)
10.10.4 Blood Pressure
179(1)
10.10.5 Other Health Effects 1
179(1)
10.11 Conclusion
179(6)
References
180(5)
11 Lentil: Revival of Poor Man's Meat
A. Samaranayaka
11.1 Introduction
185(1)
11.2 Sustainability
185(2)
11.2.1 Land Use
185(1)
11.2.2 Water Use
186(1)
11.2.3 Energy Use
187(1)
11.2.4 Diseases Affecting Lentil Plant
187(1)
11.3 Lentil Proteins: Characterization and Processing Into Concentrates and Isolates
187(1)
11.3.1 Characterization
187(1)
11.3.2 Processing Into Protein Concentrates or Isolates
187(1)
11.4 Nutritional Value, Antinutrients, and Allergenicity
188(3)
11.4.1 Nutritive Value
188(1)
11.4.2 Phytochemicals
189(1)
11.4.3 Protein Quality
189(1)
11.4.4 Antinutritional Factors and Protein Digestibility
190(1)
11.4.5 Allergenicity
191(1)
11.5 Applications and Current Products
191(1)
11.6 Protein Functionality
192(1)
11.7 Health Properties
192(1)
11.7.1 Bioactive Peptides
192(1)
11.7.2 Chronic Diseases
193(1)
11.8 Off-Flavors Associated With Lentil Flour and Lentil Protein Ingredients
193(1)
11.9 Conclusion
193(4)
References
194(3)
12 Underutilized Protein Resources From African Legumes
M. Gulzar
A. Minnaar
12.1 Introduction
197(1)
12.2 Marama Beans
197(5)
12.2.1 Introduction (Land, Water, Sustainability)
197(2)
12.2.2 Composition of Marama Beans
199(1)
12.2.3 Composition of Marama Proteins
199(1)
12.2.4 Protein Isolation
199(1)
12.2.5 Nutritive Value, Allergenicity, and Antinutritive Factors
200(1)
12.2.6 Current and Future Uses and Applications
201(1)
12.2.7 Off-Tastes Associated With Marama Beans
202(1)
12.2.8 Issues and Challenges
202(1)
12.3 Bambara Groundnut
202(4)
12.3.1 Introduction (Land, Water, Sustainability)
202(1)
12.3.2 Composition of Bambara Groundnut
203(1)
12.3.3 Composition of Bambara Proteins
203(1)
12.3.4 Protein Isolation
203(1)
12.3.5 Nutritive Value, Allergenicity, and Antinutritive Factors
204(1)
12.3.6 Current and Future Uses and Applications
204(1)
12.3.7 Off-Tastes Associated With Bambara Groundnut
205(1)
12.3.8 Issues and Challenges
205(1)
12.4 Conclusion
206(3)
References
206(3)
13 Peanut Products as a Protein Source: Production, Nutrition, and Environmental Impact
H.N. Sandefur
J.A. McCarty
E.C. Boles
M.D. Matlock
13.1 Introduction
209(1)
13.2 Environmental Impact and Sustainability
209(4)
13.2.1 Climate Change Impacts
209(2)
13.2.2 Water Use Impacts
211(1)
13.2.3 Land Use Impacts
212(1)
13.3 Peanut Cultivation and Production
213(1)
13.3.1 Production Regions
213(1)
13.3.2 Cultivation Techniques
213(1)
13.4 Peanut Processing
214(1)
13.4.1 Peanut Drying
214(1)
13.4.2 Grading
214(1)
13.4.3 Shelling
215(1)
13.4.4 Product Processing
215(1)
13.5 Uses, Functionality, and Current Products
215(1)
13.6 Nutritional Value
216(3)
13.6.1 Calories, Fats, Protein, Carbohydrates
216(1)
13.6.2 Amino Acids and Protein
217(1)
13.6.3 Micronutrients
218(1)
13.6.4 Taste Profiles and Allergenicity
219(1)
13.7 Conclusions
219(4)
Acknowledgments
220(1)
References
220(3)
14 Quinoa as a Sustainable Protein Source: Production, Nutrition, and Processing
L. Scanlin
K.A. Lewis
14.1 Introduction
223(1)
14.2 Production of Quinoa
224(1)
14.2.1 Growing Regions and Yields
224(1)
14.2.2 Land Use
225(1)
14.2.3 Water Use
225(1)
14.2.4 Energy Use and Cost
225(1)
14.3 Morphology
225(1)
14.4 Nutritional Quality
226(4)
14.4.1 Protein Content
226(1)
14.4.2 Protein Quality
226(2)
14.4.3 Protein Digestibility
228(1)
14.4.4 Macro- and Micronutrients and Phytochemicals
229(1)
14.4.5 Antinutritional Factors and Allergenicity
230(1)
14.5 Processing Methods
230(3)
14.5.1 Quinoa Seed From "Farm to Fork"
230(1)
14.5.2 QPCs and Isolates
231(2)
14.6 Quinoa Protein Functionality, Off-Tastes, and Challenges
233(1)
14.7 Concluding Remarks and Future Research Needs
234(5)
References
235(4)
15 Amaranth Part 1---Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health
D. Orona-Tamayo
O. Paredes-Lopez
15.1 Introduction
239(1)
15.2 Nutritional Components in Amaranth
240(2)
15.3 Amaranth Proteins and Amino Acids for Human Nutrition
242(2)
15.4 Bioactive Peptides Related to Antihypertensive Functions
244(3)
15.5 Antioxidant Capacities of Amaranth Peptides
247(1)
15.6 Potential Uses of Amaranth Proteins in the Food Industry
248(1)
15.7 Genetic Engineering of Amaranth Proteins
249(2)
15.8 Concluding Remarks
251(6)
Acknowledgments
251(1)
References
251(6)
16 Amaranth Part 2---Sustainability, Processing, and Applications of Amaranth
D.K. Santra
R. Schoenlechner
16.1 Sustainability of Amaranth Production
257(3)
16.1.1 Origin and Distribution
257(1)
16.1.2 Production and Yield
257(1)
16.1.3 Land, Water, and Energy Uses
258(1)
16.1.4 Harvesting
259(1)
16.1.5 Postharvest Processing (Cleaning and Storage)
259(1)
16.1.6 Production Cost
260(1)
16.2 Processing of Amaranth
260(2)
16.2.1 Milling and Fractionation
260(1)
16.2.2 Wet Milling for Production of Starch-Rich, Fiber-Rich, or Protein-Rich Fractions (Protein Concentrates and Isolates)
261(1)
16.3 Food Applications
262(3)
References
263(2)
17 Chia---The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses
D. Orona-Tamayo
M.E. Valverde
O. Paredes-Lopez
17.1 Introduction
265(1)
17.2 Sustainability of Chia
265(2)
17.2.1 Production
265(1)
17.2.2 Land Use
266(1)
17.2.3 Water Use
266(1)
17.2.4 Energy Use
267(1)
17.3 Consumption of Chia
267(1)
17.4 Nutritional Value
268(7)
17.4.1 Fiber
268(1)
17.4.2 Lipids
268(1)
17.4.3 Phenolic Compounds
268(1)
17.4.4 Protein Content and Amino Acids
269(5)
17.4.5 Polyphenols, Oil, and Peptides With Antioxidant Capacity
274(1)
17.5 Chia Compounds Significant to the Food Industry
275(2)
17.5.1 Antioxidant Properties
276(1)
17.5.2 Health Benefits
276(1)
17.5.3 Functional Benefits
276(1)
17.6 The Future of Chia Seeds: Molecular Engineering and Gene Editing
277(1)
17.7 Concluding Remarks
278(7)
Acknowledgments
278(1)
References
278(7)
Part II Upcoming Sources of Proteins
18 Proteins From Canola/Rapeseed: Current Status
J.P.D. Wanasundara
S. Tan
A.M. Alashi
F. Pudel
C. Blanchard
18.1 Introduction
285(1)
18.2 Production of C/RS
285(1)
18.2.1 Land Use
286(1)
18.2.2 Water Use
286(1)
18.2.3 Energy Use
286(1)
18.3 Proteins of C/RS
286(3)
18.3.1 Chemical Composition of the Seed
286(2)
18.3.2 Protein Types of C/RS
288(1)
18.4 Processes of Protein Product Preparation
289(3)
18.4.1 Significant Considerations
289(1)
18.4.2 Involving Aqueous Alkaline Conditions
290(1)
18.4.3 Processes Targeting Specific Seed Protein Types/Fractions
291(1)
18.4.4 Combination of Chemical and Physical Methods
292(1)
18.5 Nutritional Value
292(2)
18.5.1 Amino Acid Composition
292(1)
18.5.2 Digestibility in Human and Animal Models and the Processing Effects
293(1)
18.6 Antinutritional Factors of C/RS
294(2)
18.6.1 Glucosinolates
294(1)
18.6.2 Phytates
295(1)
18.6.3 Phenolics
295(1)
18.6.4 Carbohydrates and Fiber
295(1)
18.7 Allergenicity of C/RS Proteins
296(1)
18.8 Functional Properties of Protein Products
296(1)
18.8.1 Solubility
296(1)
18.8.2 Emulsifying Properties
296(1)
18.8.3 Heat-Induced Gel Formation Ability
297(1)
18.8.4 Foaming Properties
297(1)
18.9 Applications and Current Products
297(1)
18.9.1 Potential Food Applications as Protein Supplements or Bulk Proteins
297(1)
18.10 Potential New Uses, Issues, and Challenges
298(1)
18.10.1 New Uses
298(1)
18.10.2 Issues and Challenges
299(1)
18.11 Off-Tastes Associated With Using Oilseed Proteins
299(1)
18.12 Concluding Remarks
300(5)
References
300(5)
19 Mycoprotein: A Healthy New Protein With a Low Environmental Impact
T. Finnigan
L. Needham
C. Abbott
19.1 Origins and Discovery of Mycoprotein
305(1)
19.2 Food Safety and the Regulatory Framework
305(1)
19.3 Cultivation and Processing of Mycoprotein
306(7)
19.3.1 Fungal Fermentation Technology
306(3)
19.3.2 Mycoprotein and the Creation of Meat-Like Texture
309(3)
19.3.3 Process Variables That Impact Quality
312(1)
19.3.4 Creation of Granular Comminute Texture
313(1)
19.3.5 Fat Mimetics
313(1)
19.4 Nutritional Characteristics of Mycoprotein
313(4)
19.4.1 Nutritional Properties
313(3)
19.4.2 Nutrition Research
316(1)
19.5 Mycoprotein and Environmental Impact
317(10)
19.5.1 Environmental Impact
318(4)
19.5.2 How Low Can We Go?
322(1)
References
323(4)
20 Heterotrophic Microalgae: A Scalable and Sustainable Protein Source
B. Klamczynska
W.D. Mooney
20.1 Introduction
327(1)
20.2 Chlorella Classification
327(1)
20.3 Production
328(1)
20.4 Sustainability Profile
329(4)
20.4.1 Case Study: TerraVia Inc.
329(1)
20.4.2 A Low Environmental Impact
330(3)
20.4.3 Climate Change Adaptation and Resilience
333(1)
20.5 Nutritional Value and Safety
333(2)
20.5.1 Nutritional Value
333(2)
20.5.2 Safety
335(1)
20.6 Properties and Applications of Whole Algae Protein
335(1)
20.7 Consumer Acceptance
336(1)
20.8 Future Developments
337(1)
20.9 Conclusion
338(3)
References
338(3)
21 Edible Insects: A Neglected and Promising Food Source
A. Van Huis
F. V. Dunkel
21.1 Introduction
341(1)
21.2 Ethno-Entomology
342(1)
21.3 Environment
343(1)
21.4 Farming Insects
344(1)
21.5 Nutrition
345(2)
21.5.1 Protein Content and Amino Acids
345(1)
21.5.2 Fats and Fatty Acids
346(1)
21.5.3 Chitin
346(1)
21.5.4 Minerals
346(1)
21.5.5 Vitamins
346(1)
21.6 Consumer Attitudes
347(1)
21.7 Food Safety
348(1)
21.8 Processing and Marketing
349(1)
21.9 Legislation
350(1)
21.10 The Way Forward
351(8)
References
352(7)
Part III Consumers and Sustainability
22 Meat Reduction and Plant-Based Food: Replacement of Meat: Nutritional, Health, and Social Aspects
M. Neacsu
D. McBey
A.M. Johnstone
22.1 Transition Towards Plant-Based Protein Supplementations
359(1)
22.2 Plant Protein Sources: Nutritional Adequacy Aspects
360(3)
22.3 Plant-Based Protein Sources: Health and Wellbeing Aspects
363(4)
22.3.1 Systemic and Gut Health Impacts
363(1)
22.3.2 Satiety and Weight Management
364(3)
22.4 Meat Replacement: Social Aspects
367(3)
22.4.1 The Complexity of Food Choice
367(1)
22.4.2 Changing the Diet of a Nation
368(1)
22.4.3 Decreasing Meat Consumption
369(1)
22.5 Overall Concluding Remarks
370(7)
References
370(7)
23 Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
S.R. Nadathur
M. Carolan
23.1 Consumers: Dietary and Purchase Habits
377(1)
23.2 Flavor and Taste
378(1)
23.2.1 Physiology of Taste
378(1)
23.3 Why We Eat What We Eat: Taste Preferences and Influences
379(4)
23.3.1 Genetics and Food Choices
380(1)
23.3.2 Our Upbringing and Cultural Influence on Food Choices
380(2)
23.3.3 Affording a Healthy Diet
382(1)
23.3.4 Ice Cream, Broccoli, or Nuts?
382(1)
23.4 Sustainable Protein Sources in Foods and their Challenges
383(2)
23.4.1 Off-Tastes Associated With Plant Proteins
383(1)
23.4.2 Role of Flavors in Modulating Off-Notes in Protein-Based Products
384(1)
23.4.3 Binding of Flavors by Proteins
384(1)
23.5 Introduction of New Foods and Changing Consumer Habits
385(1)
23.6 Conclusions
386(5)
Disclaimer
386(1)
References
386(5)
24 Food Security and Policy
M. Carolan
24.1 Introduction
391(1)
24.2 Livestock: Facts and Trends
392(3)
24.3 Rethinking Food Security
395(3)
24.4 Growing Homogeneity in Global Food Supplies
398(1)
24.5 Sociological Pathways for More Sustainable Protein Options
399(6)
24.6 Conclusion
405(4)
References
406(3)
25 Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices
S.R. Nadathur
J.P.D. Wanasundara
L. Scanlin
25.1 Closing Commentary
409(1)
25.2 Sustainable Protein Sources
409(4)
25.2.1 Current State of Protein Production
409(2)
25.2.2 Change in Consumption Patterns, Especially Meat and the Western Diet
411(1)
25.2.3 Are We Consuming Too Much Protein?
412(1)
25.2.4 Diet Change, Consumers, and Policies
412(1)
25.2.5 Challenges With Diet Change
413(1)
25.3 Environmentally Friendly Food Options
413(2)
25.3.1 Meat Alternates
413(1)
25.3.2 Newer Sources of Protein
414(1)
25.4 Relevance of Big Food Manufacturers
415(1)
25.5 Production of More Food From the Same Land (and Alternate Farming Methods)
415(2)
25.5.1 Agriculture and Climate Change: Crop Adaptation
416(1)
25.5.2 Are GMO's Necessary to Feed the World?
416(1)
25.6 Reduction in Food Waste
417(1)
25.7 Using Microbiomes to Our Advantage
417(1)
25.8 Sustainable Future Populations
418(1)
25.9 Moral Obligations and Questions People Need to Debate
419(4)
Disclaimer
420(1)
References
420(3)
Index 423
Dr. Sudarshan Nadathur is Chief Flavorist - Dairy & Protein, with ADM Nutrition. His career of 25 years has been in the Flavor industry, where he has held both regional and international roles supporting research, flavor creation, and developing new business. With a keen interest in Health and Sustainability, Dr. Nadathur has authored articles on dairy and related topics, the importance of changing our diets and improving the tastes of plant-based foods. He was actively involved with the Sustainability area of the Institute of Food Technologists (IFT) over the last several years including chair of the Sustainability program for the Annual Meeting Scientific Program Advisory Panel. Dr. Nadathur has degrees in Chemistry / Biochemistry from India, Masters in Food Science from the University of Delaware, a Doctorate in Food Science & Technology from Oregon State University and is a Certified Food Scientist. Dr. Janitha Wanasundara is a Senior Research Scientist at the Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC) while affiliating as an Adjunct Professor at the University of Saskatchewan, Canada. She holds a doctorate in Food Science and has over 25 years of experience in the food chemistry, protein chemistry and food technology areas as a researcher and a university level educator. Dr. Wanasundaras research efforts are to understand seed proteins for their optimum use in supporting environmentally sustainable healthy foods and renewable bioproducts. Dr. Wanasundara has contributed to more than 85 peer reviewed publications and book chapters in the field of food science and holds a patent on protein processing of Brassicaceae oilseeds. She has been involved in organizing various scientific conferences and made presentations and webinars on science and technology relevant for the developing plant protein industry. Dr. Wanasundara is a Certified Food Scientist. Dr. Laurie Scanlin is Director of Research and Development at Ardent Mills. Her career spans over 25 years in food and beverage product development, taking concepts from research through full-scale commercialization for ingredient, retail, and food service companies. She holds a doctorate in Food Science and Human Nutrition and is Affiliate Professor at Colorado State University in Fort Collins, CO. Dr. Scanlin is committed to sustainable, plant-based and alternative protein sources and has been a selected international presenter on this global topic. She is also principal inventor of U.S. Patent "Quinoa Protein Concentrate, Production, and Functionality" and past chair of the Rocky Mountain Institute of Food Technologists.
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