Edited by Dilek Uzunalioglu, Vanessa Brovelli, and Ramnarain Ramakrishna

Dilek Uzunalioglu serves as a consultant in empowering food and beverage companies. She is an R&D leader with more than 25 years of experience spanning both academia and the food industry.

Vanessa Brovelli is the Director of R&D at Bay State Milling, Massachusetts, United States. With more than 20 years of experience in the food industry, she is an active member of the Cereals & Grains Association and its Book Acquisitions Committee.

Ramnarain Ramakrishna is the R&D Manager at Bay State Milling, Massachusetts, United States. He currently represents the Nutrition division of the Book Acquisitions Committee.

Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.

This book will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators.

Plant Proteins: Farm to Table

Section 1: Introduction to Plant-Based Proteins as Food Ingredients

1. Plant-Based Proteins: Definitions and Types
2. Consumer Trends, Nutrition, and Sustainability
3. Advancements in Plant Sciences, Genetics, and Breeding
4. Protein Isolation and Processing Techniques
5. Functionality of Plant-Based Proteins

Section 2: Application of Plant-Based Proteins in the Food Industry

6. Rheology of Foods Containing Plant-Based Proteins
7. Sensory Aspects and Oral Processing of Plant-Based Proteins
8 Plant-Based Proteins in Bakery and Snack Applications
9. Plant-Based Proteins in Pasta and Noodle Applications
10. Plant-Based Proteins for Formulation of Dairy Alternatives (or Plant-Based Milks)
11. Texturizing Proteins for Meat Alternatives
12. Plant-Based Proteins for Formulation of Meat Alternatives
13. Using Functional Fats in Plant Protein Formulations

Section 3: Regulatory Issues Concerning Plant Proteins

14. Protein Claims

Section 4: The Future of Plant-Based Proteins

15. Emerging Technologies Pertaining to Plant-Based Proteins
16. Commercialization and Consumer Acceptance