Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications. – Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition- Written by invited experts with years of hands-on experience on the field- Provides the latest advancements of research and application of emerging sources of food proteins- Aims to inspire new protein products development using emerging sources of food proteins
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