Download or read book The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future written by Antonio M. De Ron and published by Frontiers Media SA. This book was released on 2017-05-03 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grain legumes, together with quinoa and amaranth (pseudocereals) and other crops are attractive candidates to satisfy the growing demand for plant protein production worldwide for food and feed. Despite their high value, many protein crops have not been adequately assessed and numerous species are underutilized. Special attention has to be paid to genetic diversity and landraces, and to the key limiting factors affecting yield, including water deficiency and other abiotic and biotic stresses, in order to obtain stable, reliable and sustainable crop production through the introduction and local adaptation of genetically improved varieties. Legumes, the main protein crops worldwide, contribute to the sustainable improvement of the environment due to their ability to fix nitrogen and their beneficial effects on the soil. They play a key role in the crop diversification and sustainable intensification of agriculture, particularly in light of new and urgent challenges, such as climate change and food security. In addition, the role of legumes in nutrition has been recognized as a relevant source of plant protein, together with other benefits for health. Chapters dealing with common bean, lupine, soybean, lentil, cowpea and Medicago are included in this book. Most contributions deal with legumes, but the significant number of papers on different aspects of quinoa gives an idea of the increasing importance of this protein crop. Pseudocereals, such as quinoa and amaranth, are good sources of proteins. Quinoa and amaranth seeds contain lysine, an essential amino acid that is limited in other grains. Nutritional evaluations of quinoa indicate that it constitutes a source of complete protein with a good balance among all of the amino acids needed for human diet, and also important minerals, vitamins, high quality oils and flavonoids. Other protein crops also included in this book are hemp, cotton and cereals (maize, wheat and rice). Although cereals protein content is not high, their seeds are largely used for human consumption. In this book are included articles dealing with all different aspects of protein crops, including nutritional value, breeding, genetic diversity, biotic and abiotic stress, cropping systems or omics, which may be considered crucial to help provide the plant proteins of the future. Overall, the participation of 169 authors in 29 chapters in this book indicates an active scientific community in the field, which appears to be an encouraging reflect of the global awareness of the need for sustainability and the promising future of proteins crops as a source of food and feed.
Download or read book Kokumi Substance as an Enhancer of Koku written by Motonaka Kuroda and published by Springer Nature. This book was released on with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sustainable Protein Sources written by Sudarshan Nadathur and published by Academic Press. This book was released on 2016-10-02 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action
Download or read book Sustainable Protein Sources written by Sudarshan Nadathur and published by Elsevier. This book was released on 2023-11-20 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases and functionality
Download or read book Future Proteins written by Brijesh K Tiwari and published by Elsevier. This book was released on 2023-06-23 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins Outlines advances in proteins characterization, processing and purification techniques Focuses on biologically active proteins and their beneficial impact on humans Addresses implications for legislation that forward novel foods
Download or read book Future Foods written by Rajeev Bhat and published by Academic Press. This book was released on 2021-12-04 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Download or read book Functionality of Plant Proteins written by Janitha P.D. Wanasundara and published by Elsevier. This book was released on 2024-06-22 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Download or read book Engineering Plant Based Food Systems written by Sangeeta Prakash and published by Academic Press. This book was released on 2022-11-16 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
Download or read book Nutrition and sustainable development goal 12 Responsible consumption written by Graziana Difonzo and published by Frontiers Media SA. This book was released on 2024-04-01 with total page 119 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Neglected and Underutilized Crop Species for Sustainable Food and Nutritional Security Prospects and Hidden Potential written by Omena Bernard Ojuederie and published by Frontiers Media SA. This book was released on 2024-01-23 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global demand for food is rising as a result of increases in the global population as well as dietary changes. Furthermore, climate change exerts additional pressure on the food supply, adversely affecting sustainable food production. Increased temperatures and drought stresses coupled with the migration of pests limit crop yields and affect their nutritional quality. Many staple crops are unable to adapt to these changing climatic conditions. To achieve the Sustainable Development Goals of the United Nation to end hunger and promote good health and well-being, concerted efforts need to be made to enhance food production while mitigating the effects of climate change through the promotion of climate-smart agricultural practices and the utilization of neglected and underutilized crop species. These species can be highly nutritious and well-adapted to different agroecologies and climatic conditions, meaning that they offer the possibility of improving food and nutritional security.
Download or read book Crop Sustainability and Intellectual Property Rights written by Soumya Mukherjee and published by CRC Press. This book was released on 2023-08-18 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book merges the concepts of traditional agriculture, crop sustainability, and intellectualproperty rights associated with plant protection and agricultural products. It discusses various strategies associated with crop tolerance to adverse environmental conditions and also highlights the role of agricultural intellectual property rights, along with the implications for plant patents, protection of farmers’ rights, and geographical indication in plant products, to provide a broader outlook toward strategies for sustainable agriculture and global food security associated with IPR. The chapters provide an overview of sustainable crop cultivation in traditional agriculture as well as with new biotechnological approaches. The volume explores several stress resilience strategies and issues for crops, considering how to mitigate the effect of increased carbon dioxide concentration, heavy metal pollution, over-salinized soils, and cold spells. It also discusses how to make desert farming more efficient; how to increase abiotic stress tolerance of crops with grafting, seed soaking/priming, soil amendment, and more. The chapters on agricultural intellectual property rights address IPR in conjunction with food security, the rights of farmers, legal applications and protection of plant patents, protection of traditional knowledge, international legal issues, and plant variety protection rights in agriculture and more.
Download or read book Food Science and Nutrition Breakthroughs in Research and Practice written by Management Association, Information Resources and published by IGI Global. This book was released on 2018-02-02 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact peoples lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.
Download or read book Sustaining Protein Nutrition Through Plant Based Foods A Paradigm Shift written by Sapna Langyan and published by Frontiers Media SA. This book was released on 2022-11-25 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cereal Based Foodstuffs The Backbone of Mediterranean Cuisine written by Fatma Boukid and published by Springer Nature. This book was released on 2021-04-19 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.
Download or read book Strategies to Improve the Quality of Foods written by Jose Manuel Lorenzo and published by Elsevier. This book was released on 2023-10-27 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists. Thoroughly explains the technologies applied in the extraction of bioactive compounds from different sources Brings the fundaments and latest developments for each technology, along with their main bioactive compounds Discusses the aspects of extraction technologies and strategies to obtain extracts rich in bioactive compounds
Download or read book Future Foods written by Rajeev Bhat and published by Elsevier. This book was released on 2021-12-08 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Download or read book Encyclopedia of Food Allergy written by and published by Elsevier. This book was released on 2024-06-12 with total page 2450 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Allergy, organized in 10 sections, with ~200 chapters, and written by world-renowned clinician-scientist authors, is the most comprehensive resource for food allergy ever compiled. With online and physical presence, intuitive and easily accessible organization of information, the reader can quickly access overview and general topics as well as detailed information to inform solutions to clinical or research questions. Research topics provide the necessary background for the novice as well as the details required for those in the field. Clinical topics provide comprehensive and practical information, with generous use of tables, figures, and key points/clinical pearls, to inform clinical decision-making, and promote evidence-based management decisions. Food allergy may affect up to 10% of the population in developed countries and appears to be increasing in prevalence worldwide, with many food allergies proving life-long, severe and potentially fatal. The last decade has witnessed a sea change response to the impact of food allergy through basic science research on the immunology, food science research on the triggers, clinical approaches to daily management, treatment and prevention, and an increasing understanding of the psychosocial and societal implications and how to address them. With the expanding breadth and depth of the field, there is no existing comprehensive resource available for those professionals interested in learning about or contributing to food allergy research and clinical care. This is a complete resource covering broad and detailed aspects of food allergy and adverse food reactions for clinicians, researchers, regulators, food industry, students and other stakeholders who need and will benefit from a rich resource with in-depth and practical information. Presents in-depth, comprehensive coverage from an outstanding international author base of domain experts Ideal for new researchers and clinicians who will have a single resource that includes general topics to get them started Includes access to detailed information in their areas of work AND for many related topics that will help improve their research or clinical care
