Plant-based Proteins
Springer-Verlag New York Inc.
978-1-0716-4271-9 (ISBN)
- Noch nicht erschienen - erscheint am 08.01.2025
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Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field.
Overview of Plant-based Proteins.- Regulations and International Testing Standards.- Roller and Hammer Milling of Pulses.- Dry Fractionation of Pulses to Produce Protein-rich Fractions.- Wet Extraction of Proteins.- Protein Fractionation Using Osborne Sequential Extraction.- Techno-economic Analysis of Protein Production.- Microbial Analysis.- Quantification of Crude and Soluble Protein Content.- Free Amino and Sulfhydryl Group Content.- Amino Acid Composition.- Protein Digestibility through in vitro Gastrointestinal Digestion.- Trypsin and Chymotrypsin Inhibitors Activities.- Anti-Nutrients in Pulses.- Particle Size and Distribution Analysis of Protein Powders.- Bulk Properties of Protein Powders using Hosokawa Powder Tester PT-R.- Flow Properties of Protein Powders using FT4™ Powder Rheometer.- Molecular Size Distribution.- Polyacrylamide Gel Electrophoresis.- Secondary Structural Analysis Using Fourier Transform Infrared and Circular Dichroism Spectroscopy.- Surface Hydrophobicity.- Zeta Potential.- Thermal Analysis Using Differential Scanning Calorimetry.- Solubility.- Foaming capacity and stability.- Emulsifying Properties.- Water and Oil Holding Capacity.- Gelation.- Rheological Properties.- Viscosity.- Volatile Compounds.- Twin-Screw Extrusion Processing for Textured Plant Protein Meat Analogs.- Sensory Analysis Implementation to Evaluate Plant Protein-Based Meat Products.
Erscheint lt. Verlag | 14.2.2025 |
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Reihe/Serie | Methods and Protocols in Food Science |
Zusatzinfo | 197 Illustrations, color; 18 Illustrations, black and white; CDXL, 440 p. 17 illus. |
Verlagsort | New York, NY |
Sprache | englisch |
Maße | 178 x 254 mm |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-0716-4271-5 / 1071642715 |
ISBN-13 | 978-1-0716-4271-9 / 9781071642719 |
Zustand | Neuware |
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