An overview of novel proteins in reformulated food

Bibliographic Details
Main Author: Franco D.
Publication Date: 2023
Other Authors: Moreira R., Lopez-Pedrouso M., Ramella, Marcio Vargas
Format: Book part
Language: eng
Source: Repositório Institucional da Udesc
dARK ID: ark:/33523/0013000005pvz
Download full: https://repositorio.udesc.br/handle/UDESC/2498
Summary: © 2024 Elsevier Inc. All rights reserved.Searching for novel proteins but paraphrasing famous Marx brothers, “…and two hard-boiled eggs!.” To address climate change and ethical aspects of animal production seriously, the food industry should seek alternative protein sources as well as improve the yield and quality of traditional protein food. Novel sources based on vegetable origin (pulses or microalgae), fungi, bacteria, and/or insects will be critical in the coming years. A wide range of proteins could be used to prepare meat alternatives for vegan foods. Even, hydrolysates with health-promoting effects should be included in our diet.
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spelling An overview of novel proteins in reformulated food© 2024 Elsevier Inc. All rights reserved.Searching for novel proteins but paraphrasing famous Marx brothers, “…and two hard-boiled eggs!.” To address climate change and ethical aspects of animal production seriously, the food industry should seek alternative protein sources as well as improve the yield and quality of traditional protein food. Novel sources based on vegetable origin (pulses or microalgae), fungi, bacteria, and/or insects will be critical in the coming years. A wide range of proteins could be used to prepare meat alternatives for vegan foods. Even, hydrolysates with health-promoting effects should be included in our diet.2024-12-05T15:20:14Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPartp. 313 - 33510.1016/B978-0-443-15346-4.00012-4https://repositorio.udesc.br/handle/UDESC/2498ark:/33523/0013000005pvzStrategies to Improve the Quality of FoodsFranco D.Moreira R.Lopez-Pedrouso M.Ramella, Marcio Vargasengreponame:Repositório Institucional da Udescinstname:Universidade do Estado de Santa Catarina (UDESC)instacron:UDESCinfo:eu-repo/semantics/openAccess2024-12-07T20:38:58Zoai:repositorio.udesc.br:UDESC/2498Biblioteca Digital de Teses e Dissertaçõeshttps://pergamumweb.udesc.br/biblioteca/index.phpPRIhttps://repositorio-api.udesc.br/server/oai/requestri@udesc.bropendoar:63912024-12-07T20:38:58Repositório Institucional da Udesc - Universidade do Estado de Santa Catarina (UDESC)false
dc.title.none.fl_str_mv An overview of novel proteins in reformulated food
title An overview of novel proteins in reformulated food
spellingShingle An overview of novel proteins in reformulated food
Franco D.
title_short An overview of novel proteins in reformulated food
title_full An overview of novel proteins in reformulated food
title_fullStr An overview of novel proteins in reformulated food
title_full_unstemmed An overview of novel proteins in reformulated food
title_sort An overview of novel proteins in reformulated food
author Franco D.
author_facet Franco D.
Moreira R.
Lopez-Pedrouso M.
Ramella, Marcio Vargas
author_role author
author2 Moreira R.
Lopez-Pedrouso M.
Ramella, Marcio Vargas
author2_role author
author
author
dc.contributor.author.fl_str_mv Franco D.
Moreira R.
Lopez-Pedrouso M.
Ramella, Marcio Vargas
description © 2024 Elsevier Inc. All rights reserved.Searching for novel proteins but paraphrasing famous Marx brothers, “…and two hard-boiled eggs!.” To address climate change and ethical aspects of animal production seriously, the food industry should seek alternative protein sources as well as improve the yield and quality of traditional protein food. Novel sources based on vegetable origin (pulses or microalgae), fungi, bacteria, and/or insects will be critical in the coming years. A wide range of proteins could be used to prepare meat alternatives for vegan foods. Even, hydrolysates with health-promoting effects should be included in our diet.
publishDate 2023
dc.date.none.fl_str_mv 2023
2024-12-05T15:20:14Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
status_str publishedVersion
dc.identifier.uri.fl_str_mv 10.1016/B978-0-443-15346-4.00012-4
https://repositorio.udesc.br/handle/UDESC/2498
dc.identifier.dark.fl_str_mv ark:/33523/0013000005pvz
identifier_str_mv 10.1016/B978-0-443-15346-4.00012-4
ark:/33523/0013000005pvz
url https://repositorio.udesc.br/handle/UDESC/2498
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Strategies to Improve the Quality of Foods
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv p. 313 - 335
dc.source.none.fl_str_mv reponame:Repositório Institucional da Udesc
instname:Universidade do Estado de Santa Catarina (UDESC)
instacron:UDESC
instname_str Universidade do Estado de Santa Catarina (UDESC)
instacron_str UDESC
institution UDESC
reponame_str Repositório Institucional da Udesc
collection Repositório Institucional da Udesc
repository.name.fl_str_mv Repositório Institucional da Udesc - Universidade do Estado de Santa Catarina (UDESC)
repository.mail.fl_str_mv ri@udesc.br
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