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Food Structures Digestion And Health

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Food Structures Digestion and Health

Food Structures  Digestion and Health Book
Author : Mike Boland,Matt Golding,Harjinder Singh
Publisher : Academic Press
Release : 2014-03-24
ISBN : 0124046851
Language : En, Es, Fr & De

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Book Description :

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

Themed Issue Food Structures Digestion and Health

Themed Issue  Food Structures  Digestion and Health Book
Author : Anonim
Publisher : Unknown
Release : 2014
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Themed Issue Food Structures Digestion and Health book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Structure and Functionality

Food Structure and Functionality Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2020-11-17
ISBN : 0128214643
Language : En, Es, Fr & De

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Book Description :

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Poultry and pig nutrition

Poultry and pig nutrition Book
Author : Wouter H. Hendriks,Martin W.A. Verstegen,László Babinszky
Publisher : Wageningen Academic Publishers
Release : 2019-08-01
ISBN : 9086868843
Language : En, Es, Fr & De

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Book Description :

Poultry and pig nutrition: challenges of the 21st century focuses on the important challenges animal production faces in the light of increasing global feed scarcity, climate change and improvements in animal welfare. Animal nutrition plays a critical role in providing answers to these 21st century challenges. Internationally leading authorities in nutrition and nutrition-related disciplines provide their views and solutions. New research areas are discussed and the current gaps in our knowledge are identified. Among the topics discussed are the use of microbes for natural solutions, the importance of individual feed intake determination, technological treatments of feed ingredients, and advances in modelling. In addition, authors provide their insights on the effects of environment/housing on animal functioning and the impact of climate change on the mycotoxin content of feed ingredients as well as the importance of pro- and antioxidant balance in animals. The increasing global demand for feed will increase the search for alternative feed ingredients especially new protein sources while for an environmentally sustainable human diet, life cycle assessment needs to be combined with other modelling techniques that address environmental impacts of dietary choices at the (inter)national level. Future challenges require new solutions and innovations, and this book contains a collection of ideas for our 21st century challenges.

Delivering Functionality in Foods

Delivering Functionality in Foods Book
Author : António Vicente,Cristina Silva,Chelo Gonzalez
Publisher : Springer Nature
Release : 2022-01-01
ISBN : 3030835707
Language : En, Es, Fr & De

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Book Description :

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

Bioaccessibility and Digestibility of Lipids from Food

Bioaccessibility and Digestibility of Lipids from Food Book
Author : Myriam M.-L. Grundy,Peter J. Wilde
Publisher : Springer Nature
Release : 2021-01-19
ISBN : 3030569098
Language : En, Es, Fr & De

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Book Description :

The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.

Designing Functional Foods

Designing Functional Foods Book
Author : D. Julian McClements,Eric A Decker
Publisher : Elsevier
Release : 2009-07-30
ISBN : 1845696603
Language : En, Es, Fr & De

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Book Description :

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Interdisciplinary Approaches to Food Digestion

Interdisciplinary Approaches to Food Digestion Book
Author : Ourania Gouseti,Gail M. Bornhorst,Serafim Bakalis,Alan Mackie
Publisher : Springer
Release : 2019-02-13
ISBN : 3030039013
Language : En, Es, Fr & De

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Book Description :

For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition. Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.

Natural Polymers

Natural Polymers Book
Author : Ololade Olatunji
Publisher : Springer
Release : 2015-12-24
ISBN : 3319264141
Language : En, Es, Fr & De

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Book Description :

This book introduces the most recent innovations in natural polymer applications in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries. The authors provide perspectives from their respective range of industries covering classification, extraction, modification, and application of natural polymers from various sources in nature. They discuss the techniques used in analysis of natural polymers in various systems incorporating natural polymers as well as their intrinsic properties.

Flavor Satiety and Food Intake

Flavor  Satiety and Food Intake Book
Author : Beverly Tepper,Martin Yeomans
Publisher : John Wiley & Sons
Release : 2017-04-05
ISBN : 1119044936
Language : En, Es, Fr & De

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Book Description :

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.

Novel Proteins for Food Pharmaceuticals and Agriculture

Novel Proteins for Food  Pharmaceuticals  and Agriculture Book
Author : Maria Hayes
Publisher : Wiley-Blackwell
Release : 2018-11-28
ISBN : 111938530X
Language : En, Es, Fr & De

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Book Description :

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.

Formulation Engineering of Foods

Formulation Engineering of Foods Book
Author : Jennifer E. Norton,Peter Fryer,Ian T. Norton
Publisher : John Wiley & Sons
Release : 2013-06-10
ISBN : 1118597680
Language : En, Es, Fr & De

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Book Description :

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Encapsulations

Encapsulations Book
Author : Alexandru Grumezescu
Publisher : Academic Press
Release : 2016-09-08
ISBN : 0128043784
Language : En, Es, Fr & De

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Book Description :

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications Book
Author : Gerard L. Hasenhuettl,Richard W. Hartel
Publisher : Springer Nature
Release : 2019-11-09
ISBN : 3030291871
Language : En, Es, Fr & De

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Book Description :

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.

Tools For Chemical Product Design

Tools For Chemical Product Design Book
Author : Mariano Martín Martín,Mario R. Eden,Nishanth G. Chemmangattuvalappil
Publisher : Elsevier
Release : 2016-09-19
ISBN : 0444636846
Language : En, Es, Fr & De

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Book Description :

Tools for Chemical Product Design: From Consumer Products to Biomedicine describes the challenges involved in systematic product design across a variety of industries and provides a comprehensive overview of mathematical tools aimed at the design of chemical products, from molecular design to customer products. Chemical product design has become increasingly important over the past decade and includes a wide range of sectors including gasoline additives and blends in the petroleum industry, active ingredients and excipients in the pharmaceutical industry, and a variety of consumer products and specialty chemicals. Traditionally, such products have been designed through trial and error methods, which not only are time-consuming, but more importantly only provide limited knowledge that can be translated into next generation products. Features an impressive collection of contributions from leading researchers in the field Presents the latest tools available across a variety of industries Describes the challenges involved in systematic product design as well as the latest methods for solving such problems Covers a wide range of sectors including gasoline additives and blends in the petroleum industry, active ingredients and excipients in the pharmaceutical industry, and a variety of consumer products and specialty chemicals

An Integrated Approach to New Food Product Development

An Integrated Approach to New Food Product Development Book
Author : Howard R. Moskowitz,I. Sam Saguy,Tim Straus
Publisher : CRC Press
Release : 2009-06-24
ISBN : 1420065556
Language : En, Es, Fr & De

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Book Description :

New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa

The Human Body in Health and Illness E Book

The Human Body in Health and Illness   E Book Book
Author : Barbara Herlihy
Publisher : Elsevier Health Sciences
Release : 2021-04-25
ISBN : 032381123X
Language : En, Es, Fr & De

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Book Description :

Binder-Ready Edition: This loose-leaf copy of the full text is a convenient, accessible, and customizable alternative to the bound book. With this binder-ready edition, students can personalize the text to match their unique needs! Colorful cartoons, engaging learning aids, and an easy-to-read approach make it enjoyable to learn A&P! The Human Body in Health and Illness, 7th Edition introduces you to the anatomy and physiology concepts you’ll really use in healthcare practice. Organized by body systems, this text simplifies the often-intimidating subject of A&P with clear, step-by-step explanations, hundreds of full-color drawings, fascinating anecdotes, relevant clinical examples, and vivid online animations. It illustrates how each organ system is designed to function — and what happens when a system fails. Written by well-known educator Barbara Herlihy, this text is an ideal solution for students whose background in the sciences is limited. Colorful cartoons use humor to clarify and reinforce the content, making it more memorable, accessible, and easy to understand. Engaging learning and review features include Re-Think questions, Ramp It Up! and As You Age boxes, Sum It Up! boxes synthesizing key concepts, and Do You Know boxes with clinical scenarios and historical vignettes. Fascinating analogies, examples, and anecdotes make learning easier and bring science to life, even for students who have little or no background in biology, chemistry, or physics. Full-color illustrations simplify difficult concepts and complex processes, accurately depicting anatomy, physiology, and disease. Focus on medical terminology includes Medical Terminology and Disorders tables with pronunciations, derivations, and word parts, along with references to commonly used medical terminology. Evolve website enhances student understanding with animations, interactive learning activities, and review tools. Study guide offers fun and practical exercises as well as multiple-choice practice tests to help students review, understand, and remember basic A&P. Sold separately. Key terms and objectives are listed at the beginning of every chapter to set learning goals and expectations, with key terms including a page reference, pronunciation guide, and definition in a comprehensive glossary. NEW! Updated content throughout reflects the latest research on physiology, pathophysiology, and pharmacology, especially with regard to the immune system. NEW Work It boxes are highlighted with a special icon, and emphasize the importance of exercise and physical activity on body systems. NEW What If? questions (e.g., "What would happen if you were deficient in iron?") help students apply their knowledge to the practice setting, as part of a proven active learning strategy.

Health Benefits of Secondary Phytocompounds from Plant and Marine Sources

Health Benefits of Secondary Phytocompounds from Plant and Marine Sources Book
Author : Hafiz Ansar Rasul Suleria,Megh Goyal
Publisher : CRC Press
Release : 2021-01-21
ISBN : 1000030520
Language : En, Es, Fr & De

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Book Description :

This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics, covering bioactive compounds from both plant and marine sources. Natural products and their bioactive compounds are increasingly utilized in preventive and therapeutic medication, as pharmaceutical supplements, as well as in functional foods and nutraceuticals, all of which have potentially positive effects on health and have preventive and curative properties for various diseases and health conditions. The first section of the book, on Bioactive Compounds from Plant Sources, describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities. Advanced extraction techniques, such as enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and super critical extraction techniques, are described in detail.

Whole Grains and Health

Whole Grains and Health Book
Author : Rikard Landberg,Nathalie Scheers
Publisher : John Wiley & Sons
Release : 2021-05-24
ISBN : 1118939433
Language : En, Es, Fr & De

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Book Description :

WHOLE GRAINS AND HEALTH The updated guide to whole grains and their integral role in nutritional health In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake Newly identified bioactive compounds in whole grains and whole grain fractions The new EU regulations on health claims that affect whole grain food products Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.

Alternative Proteins

Alternative Proteins Book
Author : Alaa El-Din A. Bekhit,William W. Riley,Malik A. Hussain
Publisher : CRC Press
Release : 2022-01-21
ISBN : 1000510743
Language : En, Es, Fr & De

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Book Description :

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.