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Plant Protein Foods

  • Book
  • © 2022

Overview

Editors:
  1. Annamalai Manickavasagan

    1. College of Engineering and Physical Sciences, University of Guelph, Guelph, Canada

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  2. Loong-Tak Lim

    1. Department of Food Science, University of Guelph, Guelph, Canada

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    You can also search for this editor in PubMed   Google Scholar

  3. Amanat Ali

    1. College of Engineering and Physical Sciences, University of Guelph, Guelph, Canada

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  • Presents the first comprehensive compilation of literature on plant-based protein foods

  • Also discusses consumer trends, marketing opportunities, and future challenges for plant-based protein products

  • Cover protein extraction technologies

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Table of contents (18 chapters)

  1. Front Matter

    Pages i-xiii
    Download chapter PDF

  2. High Protein Foods: A Comparison of Animal Origin vs Plant Origin

    • Sanaullah Iqbal
    Pages 1-25

  3. An Overview of Plant-Based Protein Rich Products

    • Saeed Akhtar, Tariq Ismail, Anam Layla, Majid Hussain, Muhammad Qamar
    Pages 27-60

  4. Processing Technologies to Produce Plant Protein Concentrates and Isolates

    • Martin Mondor, Alan Javier Hernández-Álvarez
    Pages 61-108

  5. Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods

    • Mian Anjum Murtaza, Kashif Ameer
    Pages 109-129

  6. Enrichment and Fortification of Traditional Foods with Plant Protein Isolates

    • Mian Kamran Sharif, Makkia Saleem, Hafiz Rizwan Sharif, Roma Saleem
    Pages 131-169

  7. Plant-Based Protein Meat Analogues

    • Xiang Li, Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali
    Pages 171-196

  8. Fermented Plant Protein Products

    • Tariq Ismail, Anam Layla, Saeed Akhtar
    Pages 197-222

  9. Pulse-Based Yogurt: Physicochemical, Microbial and Sensory Characteristics

    • Julian Kaskens, Annamalai Manickavasagan
    Pages 223-249

  10. Plant Protein Based Beverages

    • Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tahir Zahoor, Tariq Mehmood, Samreen Ahsan, Atif Liaqat et al.
    Pages 251-270

  11. Plant-Based Protein Films and Coatings

    • Loong-Tak Lim
    Pages 271-311

  12. Sensory Qualities of Plant Protein Foods

    • Kai Kai Ma, Alissa A. Nolden, Amanda J. Kinchla
    Pages 313-342

  13. Amino Acid Profile and Bioavailability of Plant-Based Protein-Rich Products

    • Alan Javier Hernández-Álvarez, Matthew G. Nosworthy, Martin Mondor
    Pages 343-379

  14. Bioactive Components of Plant Protein Foods in the Prevention and Management of Non-communicable Diseases

    • Amanat Ali, Mostafa I. Waly, Neeru Bhatt, Sankar Devarajan
    Pages 381-405

  15. Antinutritional Factors and Biological Constraints in the Utilization of Plant Protein Foods

    • Amanat Ali, Sankar Devarajan, Annamalai Manickavasagan, Athar Ata
    Pages 407-438

  16. Meat Replacers and Meal Plans Based on Plant Protein Isolates for Human Consumption

    • Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tahir Zahoor, Samreen Ahsan, Atif Liaqat, Muhammad Nadeem et al.
    Pages 439-465

  17. Environmental Aspects of Plant Protein Foods

    • Poritosh Roy, Takahiro Orikiasa, Takeo Shiina
    Pages 467-484

  18. Market Drivers and Barriers for Plant-Based Protein Foods

    • Dana McCauley
    Pages 485-501

  19. Challenges in Promoting Plant Protein Food Consumption

    • Roya Daneshmand
    Pages 503-510

  20. Back Matter

    Pages 511-519
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Keywords

About this book

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils.


As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand.


This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Editors and Affiliations

  • College of Engineering and Physical Sciences, University of Guelph, Guelph, Canada

    Annamalai Manickavasagan, Amanat Ali

  • Department of Food Science, University of Guelph, Guelph, Canada

    Loong-Tak Lim

About the editors

Annamalai Manickavasagan is an Associate Professor of Food Processing and Product Development at the University of Guelph in Guelph, Canada.

Loong-Tak Lim is a Professor of Food Packaging and Materials Science at the University of Guelph.



Amanat Ali is a Visiting Research Professor of Human Nutrition at the University of Guelph.

Bibliographic Information

  • Book Title: Plant Protein Foods

  • Editors: Annamalai Manickavasagan, Loong-Tak Lim, Amanat Ali

  • DOI: https://doi.org/10.1007/978-3-030-91206-2

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022

  • Hardcover ISBN: 978-3-030-91205-5Published: 29 March 2022

  • Softcover ISBN: 978-3-030-91208-6Published: 30 March 2023

  • eBook ISBN: 978-3-030-91206-2Published: 28 March 2022

  • Edition Number: 1

  • Number of Pages: XIII, 519

  • Number of Illustrations: 21 b/w illustrations, 30 illustrations in colour

  • Topics: Food Science, Plant Sciences

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