The increasing demand for plant-based products in the food industry that demonstrate sustainability, palatability, and cost effectiveness, has fueled research on plant and novel proteins. Plant Proteins: Nutritional Aspects and Processing Applications, takes a deep dive into the various methods used to extract and purify plant proteins for the benefit of nutrition, health, and new product development. Plant Proteins: Nutritional Aspects and Processing Applications, identifies techniques and modifications such as fermentation, radiation, and ball-milling to characterize plant protein structure and functionality. Readers will learn how each method serves a different purpose in enhancing flavor, texture and or shelf-life. A special focus on plant-based meat will be discussed as well as insights to plant-based proteins effect on digestive wellness and the microbiome. Authors will also address nano-reduction of plant-based proteins and their role for delivery of different bioactive compounds and benefits to health.
1. Novel plant-based proteins: Extraction and nutritional, functional,
and structural characteristics.
2. Protein modification: Physical methods for protein modification and their
impact on protein characteristics
3. Biological (Fermentation and Enzymatic) modification of plant-based
proteins and their effect on protein characteristics
4. Chemical methods for protein modification and their impact on protein
characteristics
5. Ball milling-based modification of plant protein and its impact on protein
characteristics
6. Radiation-induced modification of plant proteins and their impact on
protein characteristics
7. Nanoreduction of plant-based proteins and their role for delivery of
different bioactive compounds
8. Bioactive peptides from plant- based proteins: Preparation,
characterization and health benefits
9. Harnessing the versatility of plant proteins in food applications: A
special focus on plant-based meat
10. Role of plant proteins as emulsifiers: Mechanism and potential
applications
11. Plant-based antifreeze proteins: Mechanism of action and applications
12. Plant proteins and gut health: Understanding the impact on microbiota and
human health
13. Bioactive films and coatings from plant proteins for vegetables,
extending the shelf life of fresh-cut fruits and vegetables
14. Impact of processing on different properties and biological activities of
plant-based proteins
15. Plant proteins and their role in enhancing nutritional quality and human
health
16. Sustainability of novel plant proteins in terms of their cost and other
functional properties
Dr. Nisar Ahmad Mir received his Ph.D. from Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology. Currently, he is an Assistant Professor in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J & K. He received National Postdoctoral Fellowship (NPDF) from Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India. His research interests include cereal and pseudocereal protein characterization, modification and applications in food systems. He has published more than twenty research and review articles in journals of repute. He has also published more than fifteen book chapters with esteemed publishers. He serves as a reviewer to highly reputed journals like Trends in Food Science and Technology, Food Hydrocolloids, Food Chemistry, International Journal of Biological Macromolecules, Heliyon, Journal of Food Processing and Preservation, Journal of Food Process Engineering and International Journal of Food Properties.
Dr. Mohd Khalid Gul, works as an Academic Visiting Researcher at the School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom. His primary affiliation is with National Institute of Technology, Rourkela, India, where he works as an Assistant Professor in Food Process Engineering. His research interests include investigating different aspects of food colloids, such as their functionalities and modifications, sensory-satiety relationships, interactions between proteins and polysaccharides, encapsulation, and food safety. To date Khalid has published over +62 peer reviewed journal articles and book chapters. He is part of the Editorial Board for Food Packaging and Shelf Life, and Associate Editor for Frontiers in Nutrition - Food Science.
