1. Plant-based proteins: Origin, history and impact on sustainable nutrition access Section I - Cereal-based proteins 2. Cereal protein- Characterization, extraction and properties 3. Processing and storage of cereal proteins 4. Cereal protein- Potential health benefits as functional foods Section II - Pseudocereal-based proteins 5. Pseudocereal protein- Characterization, extraction, and properties 6. Processing and storage of pseudocereal proteins 7. Pseudocereal protein- Applications and health benefits Section III Protein from pulses 8. Pulse protein- Characterization, extraction and functionalities 9. Processing and storage of pulse proteins 10. Pulse protein- Bioactivities and applications as food and feed Section IV - Protein from seeds and nuts 11. Seed and nut protein- Characterization, extraction and properties 12. Processing and storage of seeds and nuts protein 13. Seed and nut protein- Applications and health benefits Section V Protein from fruits and vegetables 14. Fruit and vegetable protein- Characterization, extraction and functionality 15. Processing and storage of fruit and vegetable proteins 16. Fruit and vegetable protein- Functions and potential health benefits Section VI - Plant-based proteins: Value-chain and sustainability 17. Plant-protein extraction side streams: Upcycling strategies and applications 18. LCA/LCC assessment for the different types of plant-based proteins 19. Sustainable plant-based meat protein alternatives- Regulatory aspects and consumer acceptance 20. Clean label proteins: Overview and challenges

Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided into six sections, including Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant- and animal-based proteins and their potential industrial applications.
A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.