An Overview of Plant-Based Protein Rich Products
Akhtar, Saeed ; Ismail, Tariq LU
; Layla, Anam
; Hussain, Majid
and Qamar, Muhammad
(2022)
p.27-60
- Abstract
Deleterious impact of animal meat production and consumption on environment and consumers health has developed interests for exploring relatively safer, healthier, and sustainable food sources. Promoting the production and consumption of plants as alternative to meat proteins do not merely conserve the ecosystem but also promote consumers health and well-being by consistent modification of their food consumption behaviors. Grains, legumes, nuts and edible seeds resources are being consumed as staple foods at various global regions and are referred as poor man’s meat. However, proteins and bioactive peptides from different sources differ in their functional properties depending on their composition and concentration but having good... (More)
Deleterious impact of animal meat production and consumption on environment and consumers health has developed interests for exploring relatively safer, healthier, and sustainable food sources. Promoting the production and consumption of plants as alternative to meat proteins do not merely conserve the ecosystem but also promote consumers health and well-being by consistent modification of their food consumption behaviors. Grains, legumes, nuts and edible seeds resources are being consumed as staple foods at various global regions and are referred as poor man’s meat. However, proteins and bioactive peptides from different sources differ in their functional properties depending on their composition and concentration but having good biological value as essential components in human diet. Incorporation of grains, legumes and nuts protein isolates in various formulated food products (seitan, tofu, hummus, Ezekiel bread, flakes, snacks, meat analogues, dairy alternatives) possess potential health benefits by reducing the risk of malnutrition and enhance the utility of these products to fight against the challenges of food insecurity and improve the environmental sustainability of food production. The chapter in hand thus provides a deeper insight of potential plant protein sources and their intended uses in food value-addition and food enrichment.
(Less)
- author
- Akhtar, Saeed
; Ismail, Tariq
LU
; Layla, Anam
; Hussain, Majid
and Qamar, Muhammad
- organization
- publishing date
- 2022
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Plant Protein Foods
- pages
- 34 pages
- publisher
- Springer International Publishing
- external identifiers
-
- scopus:85153429677
- ISBN
- 9783030912055
- 9783030912062
- DOI
- 10.1007/978-3-030-91206-2_2
- language
- English
- LU publication?
- yes
- id
- aca2ace7-1a25-469f-a75a-c381ff6341cb
- date added to LUP
- 2023-08-15 11:05:59
- date last changed
- 2024-04-20 01:36:03
@inbook{aca2ace7-1a25-469f-a75a-c381ff6341cb,
abstract = {{<p>Deleterious impact of animal meat production and consumption on environment and consumers health has developed interests for exploring relatively safer, healthier, and sustainable food sources. Promoting the production and consumption of plants as alternative to meat proteins do not merely conserve the ecosystem but also promote consumers health and well-being by consistent modification of their food consumption behaviors. Grains, legumes, nuts and edible seeds resources are being consumed as staple foods at various global regions and are referred as poor man’s meat. However, proteins and bioactive peptides from different sources differ in their functional properties depending on their composition and concentration but having good biological value as essential components in human diet. Incorporation of grains, legumes and nuts protein isolates in various formulated food products (seitan, tofu, hummus, Ezekiel bread, flakes, snacks, meat analogues, dairy alternatives) possess potential health benefits by reducing the risk of malnutrition and enhance the utility of these products to fight against the challenges of food insecurity and improve the environmental sustainability of food production. The chapter in hand thus provides a deeper insight of potential plant protein sources and their intended uses in food value-addition and food enrichment.</p>}},
author = {{Akhtar, Saeed and Ismail, Tariq and Layla, Anam and Hussain, Majid and Qamar, Muhammad}},
booktitle = {{Plant Protein Foods}},
isbn = {{9783030912055}},
language = {{eng}},
pages = {{27--60}},
publisher = {{Springer International Publishing}},
title = {{An Overview of Plant-Based Protein Rich Products}},
url = {{http://dx.doi.org/10.1007/978-3-030-91206-2_2}},
doi = {{10.1007/978-3-030-91206-2_2}},
year = {{2022}},
}