Sustainable protein sources / edited by Sudarshan R. Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin.
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Proteins in human nutrition.
- ISBN: 9780128027769
- ISBN: 0128027762
- Physical Description: 1 online resource
- Publisher: London, United Kingdom : Academic Press is an imprint of Elsevier, 
- Copyright: ©2017
|General Note:|| Includes index.
|Formatted Contents Note:|| Front Cover; Sustainable Protein Sources; Copyright Page; Dedication; Contents; List of Contributors; Preface; Acknowledgments; Introduction; 1 Proteins in the Diet: Challenges in Feeding the Global Population; 1.1 Introduction; 1.2 Proteins and Their Role in Food and Diet; 1.2.1 Defining Proteins: Structure Levels and Existing Classification Systems; 18.104.22.168 Structural Levels; 22.214.171.124 Classification of Proteins; 1.2.2 Protein as a Macronutrient in Food; 126.96.36.199 Allergenicity and Food Protein; 1.2.3 Protein as a Macromolecule in Food Systems.
1.2.4 Overview of Plant-Derived Protein and Alternate Protein Sources1.3 Sustainable Sources of Proteins; 1.3.1 Dietary Patterns Around the Globe; 1.3.2 Health and Wellness Trends; 1.3.3 Product Trends; 1.4 Reasons to Consume Plant and Alternate Proteins; 1.4.1 Living on the Earth in 2050; 188.8.131.52 Population Increases and Their Effects; 1.4.2 Natural Resources for Agriculture: Land, Water, Nitrogen; 184.108.40.206 Land for Food, Feed, or Fuel?; 220.127.116.11 Will Water Become a Commodity?; 18.104.22.168 Fossil Energy, Nitrogen, and Proteins; 1.4.3 Global Warming and Climate Change; 1.4.4 Quality of Life.
1.5 Meat Consumption: Why We Are on the Current Path1.6 Role of the Consumer for the Greater Good; References; I. Plant Derived Proteins; 2 Soy Protein: Impacts, Production, and Applications; 2.1 Introduction; 2.2 Production; 2.3 Soybean Protein Recovery: Protein Isolation; 2.4 Types of Soy Proteins and Protein Products; 2.5 Sustainability; 2.5.1 Two Life Cycle Inventory Models; 2.5.2 Cradle-to-Gate Life Cycle Impact Assessment; 22.214.171.124 Carbon Footprint; 126.96.36.199 Water Use Footprint (Blue Water); 188.8.131.52 Land Use Footprint; 2.5.3 Other Perspectives on Sustainability of Soy.
184.108.40.206 Energy Use at Farm Level220.127.116.11 Water Use at Farm Level; 18.104.22.168 Land Use at Farm Level and Deforestation; 22.214.171.124 Use of Hexane in Soy Milling; 126.96.36.199 ISP Manufacturing; 2.6 Nutritive Value; 2.6.1 Protein Nutrition; 2.6.2 Muscle Health; 2.6.3 Weight Management and Satiety; 2.6.4 Cardiovascular Health; 2.6.5 Nutritional Relevance of Other Seed Constituents; 188.8.131.52 Trypsin Inhibitors; 184.108.40.206 Phytates; 220.127.116.11 Oxalates; 18.104.22.168 Isoflavones; 2.6.6 Protein Allergies; 2.6.7 A Good Source of Protein Across the Lifespan; 2.7 Uses and Functionality; 2.8 Application and Current Products.
2.9 Potential New Uses, Issues, and Challenges2.9.1 Generational Flavor Improvements; 2.9.2 Genetic Modified and Identity Preserved; 2.10 Concluding Remarks; References; 3 Rice Protein and Rice Protein Products; 3.1 Introduction; 3.2 Production of Rice; 3.2.1 Land Use; 3.2.2 Water Use; 3.2.3 Energy Use; 3.3 Processing of Rice and Rice Proteins; 3.3.1 Proteins in Rice; 22.214.171.124 Protein Localization; 126.96.36.199 Protein Types; 188.8.131.52.1 Albumins; 184.108.40.206.2 Globulins; 220.127.116.11.3 Prolamins; 18.104.22.168.4 Glutelins; 3.3.2 Production of Rice Protein; 22.214.171.124 Rice Bran Protein Products.
|Source of Description Note:|| Print version record.