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Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin;

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Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management;

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Handbook of Coffee Processing By-Products

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee;

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Milk Proteins

based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only;

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Sustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat;

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Sustainable Protein Sources

how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based;

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Sustainable Uses of Byproducts from Silk Processing

experts in biopolymers and materials science Sustainable Uses of Byproducts from Silk Processing delivers a detailed treatment of the;

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Whey Proteins

include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other;

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Food biopolymers

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant;

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Novel Proteins for Food, Pharmaceuticals, and Agriculture

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional;

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Proteins in Food Processing

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities;

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Tomato Processing by-Products

, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced;

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Marine Polysaccharides

industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties;

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Marine Polysaccharides

industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties;

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Nutraceutical and Functional Food Processing Technology

development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones;

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Seaweed Sustainability

Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on;

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Interactions of Surfactants with Polymers and Proteins

Interactions of Surfactants with Polymers and Proteins covers work done in this area over the last 30 years and examines in detail the;

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Handbook of Food Proteins

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other;

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Advances in High Temperature Ceramic Matrix Composites and Materials for Sustainable Development

Global population growth and tremendous economic development has brought us to the crossroads of long-term sustainability and risk;

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Advances in Materials Processing and Manufacturing Applications

This book presents selected papers from the International Conference on Advances in Materials Processing and Manufacturing Applications;

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Milk Proteins

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and;

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Emerging Sources and Applications of Alternative Proteins

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest;

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Textiles for Sustainable Development

This book covers the following themes and cross-cutting research and development activities: Agronomy, economics and market trends for the;

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Food Proteins and Their Applications

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function;

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Advanced Processing, Properties, and Applications of Starch and Other Bio-based Polymers

Advanced Processing, Properties, and Applications of Starch and Other Bio-based Polymers presents the latest cutting-edge research into;

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Handbook of Sustainable Polymers

polymers and their materials for different applications. With this focus, sustainable polymers are now rising as one of the most feasible;

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Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures;

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