Buch, Englisch, Format (B × H): 215 mm x 276 mm, Gewicht: 450 g
Advances for a Healthier Tomorrow
Buch, Englisch, Format (B × H): 215 mm x 276 mm, Gewicht: 450 g
ISBN: 978-0-323-91652-3
Verlag: William Andrew Publishing
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Proteins in the Diet: Challenges in Feeding the Global Population 2. Soy Protein: Impacts, Production, and Applications 3. Rice Protein and Rice Protein Products 4. Proteins From Wheat: Sustainable Production and New Developments in Nutrition-Based and Functional Applications 5. Proteins From Sorghum and Millets 6. Protein From Oat: Structure, Processes, Functionality, and Nutrition 7. Hemp Seed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties 8. Protein From Flaxseed (Linum usitatissimum L.) 9. Pea: A Sustainable Vegetable Protein Crop 10. Lupin: An Important Protein and Nutrient Source 11. Lentil: Revival of Poor Man's Meat 12. Underutilized Protein Resources From African Legumes 13. Peanut Products as a Protein Source: Production, Nutrition, and Environmental Impact 14. Quinoa as a Sustainable Protein Source: Production, Nutrition, and Processing 15. Amaranth Part 1-Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health 16. Amaranth Part 2 Sustainability, Processing, and Applications of Amaranth 17. Chia-The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses 18. Potato protein 19. Faba Bean 20. Chickpea 21. Proteins From Canola/Rapeseed: Current Status 22. Coconut 23. Mycoprotein: A Healthy New Protein With a Low Environmental Impact 24. Heterotrophic Microalgae: A Scalableand Sustainable Protein Source 25. Edible Insects: A Neglected and Promising Food Source 26. Fermentation as a source of proteins 27. Meat Reduction and Plant-Based Food: Replacement of Meat: Nutritional, Health, and Social Aspects 28. Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth 29. Food Security and Policy 30. Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices