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Emerging Protein Sources for Food Production and Human Nutrition
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The scope of this reprint, entitled “Emerging Protein Sources for Food Production and Human Nutrition”, encompasses the latest advancements in analytics and the application of new methods in the processing of proteins, both plant and animal, as well as methods of producing and testing foods enriched with these proteins.
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Keywords
- 1H NMR
- acetic anhydride
- acetylation
- Acheta domesticus
- Aesculus hippocastanum L.
- allergenic proteins
- amino acid composition
- amino acid profile
- amino acids composition
- antioxidant activity
- antiproliferative activity
- Biochemical engineering
- Biotechnology
- Cancer cells
- chemical composition
- commercial rice protein preparation
- cookies with insects
- Cytotoxicity
- digestibility
- droplet size
- edible insect
- edible insect meals
- edible insects
- emulsion stability
- entomophagy
- enzymatic hydrolysis
- Fatty acids
- foaming capacity
- FT-IR spectroscopy
- functional properties
- Gryllodes sigillatus
- gut microbiome
- hempseed oil
- hexane defatting step
- high hydrostatic pressure
- high hydrostatic pressures
- in vitro digestibility
- in vitro digestion
- in vitro study
- insect protein
- mealworm
- mealworm proteins
- Minerals
- n/a
- nanoemulsion
- novel protein
- nutritional value
- protein concentrates
- protein hydrolysate
- protein profile and identification
- protein solubility
- proteomics analysis
- pumpkin protein concentrates
- SDS-PAGE
- shortcake biscuits with insects
- Technology, engineering, agriculture
- Technology: general issues
- Tenebrio molitor
- water dynamics
- Whey protein
- β-glucuronidase
Links
DOI: 10.3390/books978-3-0365-7198-0Editions