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Emerging Sources and Applications of Alternative Proteins

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Lingua: Inglese
Pubblicazione: 08/2022

Note Editore

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.

  • Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition
  • Written by invited experts with years of hands-on experience on the field
  • Provides the latest advancements of research and application of emerging sources of food proteins
  • Aims to inspire new protein products development using emerging sources of food proteins


Preface Jianping Wu 1. Emerging sources and applications of alternative proteins: An introduction Jianping Wu 2. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition Amir Vahedifar and Jianping Wu 3. Pea protein composition, functionality, modification, and food applications: A review Yanting Shen, Shan Hong and Yonghui Li 4. Edible insects, a valuable protein source from ancient to modern times Andrea M. Liceaga 5. Fungal protein Pedro F Souza Filho 6. Should and will "cultured meat" become a reality in our plates? Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette 7. Meat alternatives: A proofed commodity? Fatma Boukid and Mohammed Gagaoua 8. Fabrication of protein nanomaterials as delivery systems Weijuan Huang and Lingyun Chen 9. Clinical evidence of food protein-derived bioactive peptides in management of nutrition related chronic diseases Xinyi Cao, Shaokang Wang and Wang Liao


Dr. Wu is a Full Professor and Director of Food Science and Bioresource Technology Division at the Department of Agricultural, Food and Nutritional Science of University of Alberta (Edmonton, Canada). His globally recognized research program focuses on processing of food proteins for food and functional food applications, with the ultimate goals to sustain the global protein nutrition and to unlock the potential of food proteins as the diet-based strategies for the prevention and mitigation of chronic diseases. Dr. Wu is also a world-renowned researcher in egg research. He has published over 220 peer-reviewed articles at international journals, 15 invited book chapters, 2 edited books (sole editor), over 250 presentations, and 10 patents/patent applications. He is an editorial advisory member of Food & Function and Journal of Functional Foods, associate editor for Journal of Functional Foods (since 2019.4), associate editor-in-chief for Food Science and Human Wellness (since 2014.9), and past associate editor for Journal of the Science of Food and Agriculture (2012.1-2018.12). He is the past Chair of the Protein and Co-Products Division of the American Oil Chemists' Society (AOCS) and the Nutraceuticals and Functional Foods Division of Institute of Food Technologists (IFT), a regular organizer and chair of numerous scientific symposia/sessions. and is currently serving as the Treasurer of International Society for Nutraceuticals and Functional Foods (ISNFF). Jianping is also a highly praised mentor. He has successfully supervised 14 PhD students, 13 Master students, 22 postdoctoral fellows, and 14 summer students. He was nominated by his trainees for the Department mentor award at the University of Alberta (2016), which recognizes his exceptionally high-quality work with and for graduate students. He is the recipient of IFT Babcock-Hart Award (2021), which honors an IFT member who has attained distinction by contributions to food technology that result in improved public health through nutrition or more nutritious food, and the Fellow of the Agricultural and Food Chemistry Division (AGFD) of American Chemical Society (ACS, 2021), which recognizes an AGFD member who has made outstanding scientific contributions to the field of agricultural and food chemistry.

Altre Informazioni



Condizione: Nuovo
Collana: Advances in Food and Nutrition Research
Dimensioni: 229 x 152 mm
Formato: Copertina rigida
Pagine Arabe: 320

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