Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Year: 2019
Type: review
Abstract: Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.
Author: Simon M. Loveday
Institution: AgResearch
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2910049236