Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening stabilizing emulsifying foaming gelling and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure configuration and how they interact with other food constituents like polysaccharides lipids and polyphenolic compounds. Proteins from animal sources have superior functionality higher digestibility and lower anti-nutrient components than plant proteins. However consumer preferences are evolving worldwide for ethically and sustainably sourced clean cruelty-free vegan or vegetarian plant-based food products. Unlike proteins from animal sources plant proteins are more versatile religiously and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste water and soil requirement. Thus the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties bioactivity bioavailability and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science and technology which will focus on plant protein ingredient development plant protein modification and the creation of plant protein-based novel foods. Key Features: Includes complete information about novel plant protein processing for use as future foods Presents a roadmap to upscale the meat analog technological processes Discusses marketing limitations of plant based proteins and future opportunities This book highlights the important scientific technological advancements that are being deployed in the future foods using plant proteins concerns opportunities and challenges and as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction isolation modification characterization development and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use legal aspects business perspective and future challenges. This book is useful for researchers readers scientists and industrial people to find information easily. | Novel Plant Protein Processing Developing the Foods of the Future