The Challenge Of Protein Crops As A Sustainable Source Of Food And Feed For The Future
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The Challenge Of Protein Crops As A Sustainable Source Of Food And Feed For The Future
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Author : Antonio M. De Ron
language : en
Publisher: Frontiers Media SA
Release Date : 2017-05-03
The Challenge Of Protein Crops As A Sustainable Source Of Food And Feed For The Future written by Antonio M. De Ron and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-03 with categories.
Grain legumes, together with quinoa and amaranth (pseudocereals) and other crops are attractive candidates to satisfy the growing demand for plant protein production worldwide for food and feed. Despite their high value, many protein crops have not been adequately assessed and numerous species are underutilized. Special attention has to be paid to genetic diversity and landraces, and to the key limiting factors affecting yield, including water deficiency and other abiotic and biotic stresses, in order to obtain stable, reliable and sustainable crop production through the introduction and local adaptation of genetically improved varieties. Legumes, the main protein crops worldwide, contribute to the sustainable improvement of the environment due to their ability to fix nitrogen and their beneficial effects on the soil. They play a key role in the crop diversification and sustainable intensification of agriculture, particularly in light of new and urgent challenges, such as climate change and food security. In addition, the role of legumes in nutrition has been recognized as a relevant source of plant protein, together with other benefits for health. Chapters dealing with common bean, lupine, soybean, lentil, cowpea and Medicago are included in this book. Most contributions deal with legumes, but the significant number of papers on different aspects of quinoa gives an idea of the increasing importance of this protein crop. Pseudocereals, such as quinoa and amaranth, are good sources of proteins. Quinoa and amaranth seeds contain lysine, an essential amino acid that is limited in other grains. Nutritional evaluations of quinoa indicate that it constitutes a source of complete protein with a good balance among all of the amino acids needed for human diet, and also important minerals, vitamins, high quality oils and flavonoids. Other protein crops also included in this book are hemp, cotton and cereals (maize, wheat and rice). Although cereals protein content is not high, their seeds are largely used for human consumption. In this book are included articles dealing with all different aspects of protein crops, including nutritional value, breeding, genetic diversity, biotic and abiotic stress, cropping systems or omics, which may be considered crucial to help provide the plant proteins of the future. Overall, the participation of 169 authors in 29 chapters in this book indicates an active scientific community in the field, which appears to be an encouraging reflect of the global awareness of the need for sustainability and the promising future of proteins crops as a source of food and feed.
Kokumi Substance As An Enhancer Of Koku
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Author : Motonaka Kuroda
language : en
Publisher: Springer Nature
Release Date : 2024-02-19
Kokumi Substance As An Enhancer Of Koku written by Motonaka Kuroda and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-19 with Technology & Engineering categories.
This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called “koku” is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in terms of taste, aroma, and texture. Kokumi substance is one of the taste-related koku enhancers and is defined as a substance that enhances complexity, richness (body), and lastingness (continuity), although it has no taste itself at the dose. The topics in this book cover physiological studies, including the receptor mechanism, taste nerve recording, and human brain responses using functional MRI. It also discusses the sensory characteristics of kokumi substances when added to foods and the effect of kokumi substances on the satiety. The intended readers are university students, researchers and technologists in food science, food chemistry, nutritional sciences, taste physiology, and neuroscience. Non-expert readers interested in food palatability and the deliciousness of foods may also find this book useful.
Future Proteins
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Author : Brijesh K Tiwari
language : en
Publisher: Elsevier
Release Date : 2023-06-23
Future Proteins written by Brijesh K Tiwari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-23 with Technology & Engineering categories.
Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. - Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour - Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins - Outlines advances in proteins characterization, processing and purification techniques - Focuses on biologically active proteins and their beneficial impact on humans - Addresses implications for legislation that forward novel foods
Functionality Of Plant Proteins
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Author : Janitha P.D. Wanasundara
language : en
Publisher: Elsevier
Release Date : 2024-06-22
Functionality Of Plant Proteins written by Janitha P.D. Wanasundara and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-22 with Technology & Engineering categories.
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. - Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure - Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems - Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food - Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Engineering Plant Based Food Systems
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Author : Sangeeta Prakash
language : en
Publisher: Academic Press
Release Date : 2022-11-16
Engineering Plant Based Food Systems written by Sangeeta Prakash and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-16 with Technology & Engineering categories.
Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). - Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins - Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats - Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
Sustainable Protein Sources
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Author : Sudarshan Nadathur
language : en
Publisher: Elsevier
Release Date : 2023-11-17
Sustainable Protein Sources written by Sudarshan Nadathur and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-17 with Technology & Engineering categories.
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. - Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins - Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins - Provides an overview of production, including processing, protein isolation, use cases and functionality
Nutrition And Sustainable Development Goal 12 Responsible Consumption
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Author : Graziana Difonzo
language : en
Publisher: Frontiers Media SA
Release Date : 2024-04-01
Nutrition And Sustainable Development Goal 12 Responsible Consumption written by Graziana Difonzo and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-01 with Medical categories.
Challenges And Solutions Of Climate Impact On Agriculture
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Author : Shah Fahad
language : en
Publisher: Elsevier
Release Date : 2024-10-08
Challenges And Solutions Of Climate Impact On Agriculture written by Shah Fahad and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10-08 with Nature categories.
Challenges and Solutions of Climate Impact on Agriculture explores issues arising from the changing climate for agricultural plants, with a soil-focused approach. Addressing the impacts on a range of important global food crops, it looks at issues of water and temperature and their impact on soil quality for production.Presented by a global team of experts, this book will be important for researchers seeking to understand specific challenges, and means of addressing those challenges effectively and efficiently.The agriculture sector is arguably one of the most sensitive to changes in the climate. Because the climate of a region determines the nature and characteristics of vegetation and crops, any change in the mean seasonal temperature and decrease in effective precipitation can reduce productive periods for crops, risking outbreaks of pests and disease and negatively affecting global food security. - Explains the impact of climate change on soil properties, productivity, and microbial diversity - Provides detailed information regarding the impact of climate change on yields of cereal grains and other crops - Enables agricultural scientists to design policies and management strategies for sustainable agriculture
A Sustainability Challenge
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 2012-03-28
A Sustainability Challenge written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-28 with Technology & Engineering categories.
The National Research Council's Science and Technology for Sustainability Program hosted two workshops in 2011 addressing the sustainability challenges associated with food security for all. The first workshop, Measuring Food Insecurity and Assessing the Sustainability of Global Food Systems, explored the availability and quality of commonly used indicators for food security and malnutrition; poverty; and natural resources and agricultural productivity. It was organized around the three broad dimensions of sustainable food security: (1) availability, (2) access, and (3) utilization. The workshop reviewed the existing data to encourage action and identify knowledge gaps. The second workshop, Exploring Sustainable Solutions for Increasing Global Food Supplies, focused specifically on assuring the availability of adequate food supplies. How can food production be increased to meet the needs of a population expected to reach over 9 billion by 2050? Workshop objectives included identifying the major challenges and opportunities associated with achieving sustainable food security and identifying needed policy, science, and governance interventions. Workshop participants discussed long term natural resource constraints, specifically water, land and forests, soils, biodiversity and fisheries. They also examined the role of knowledge, technology, modern production practices, and infrastructure in supporting expanded agricultural production and the significant risks to future productivity posed by climate change. This is a report of two workshops.
Crop Sustainability And Intellectual Property Rights
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Author : Soumya Mukherjee
language : en
Publisher: CRC Press
Release Date : 2023-08-18
Crop Sustainability And Intellectual Property Rights written by Soumya Mukherjee and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-18 with Technology & Engineering categories.
This new book merges the concepts of traditional agriculture, crop sustainability, and intellectualproperty rights associated with plant protection and agricultural products. It discusses various strategies associated with crop tolerance to adverse environmental conditions and also highlights the role of agricultural intellectual property rights, along with the implications for plant patents, protection of farmers’ rights, and geographical indication in plant products, to provide a broader outlook toward strategies for sustainable agriculture and global food security associated with IPR. The chapters provide an overview of sustainable crop cultivation in traditional agriculture as well as with new biotechnological approaches. The volume explores several stress resilience strategies and issues for crops, considering how to mitigate the effect of increased carbon dioxide concentration, heavy metal pollution, over-salinized soils, and cold spells. It also discusses how to make desert farming more efficient; how to increase abiotic stress tolerance of crops with grafting, seed soaking/priming, soil amendment, and more. The chapters on agricultural intellectual property rights address IPR in conjunction with food security, the rights of farmers, legal applications and protection of plant patents, protection of traditional knowledge, international legal issues, and plant variety protection rights in agriculture and more.