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Sustainable Protein Sources

Sustainable Protein Sources
A Book

by Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin

  • Publisher : Academic Press
  • Release : 2016-10-02
  • Pages : 456
  • ISBN : 0128027762
  • Language : En, Es, Fr & De
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Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source 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 Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

Edible Insects

Edible Insects
Sustainable Protein Source

by Anonim

  • Publisher : Elsevier
  • Release : 2021-07-15
  • Pages : 350
  • ISBN : 9780128227282
  • Language : En, Es, Fr & De
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Edible insects are a paleo-food predating early human. Use of insects for food, particularly for pregnant and lactating mothers and for young children especially around the time of weaning have surfaced continually as important traditional ecological knowledge worldwide. Sustainable, complete, local protein sources are necessary for the world's population to be entirely nutritionally secure. Nutritional security is on the road to peace, and therefore important to all human beings. Recognizing these interconnections is critically important and urgent for reduction of conflict and violence and necessary for world peace. Insects fill the complete nutritional needs of humans and make one of the smallest environmental footprint of other protein sources. Barriers to adoption, however, are significant with this sustainable protein source. In this book we will share a broad-reaching holistic approach for overcoming these barriers. The paleo-history argument for edible insects will be addressed along with the nutritional input and climate change amelioration. These revelations will be available in this book for the world not yet part of the two billion who already are traditional and newly adopted insect consumers. A holistic, inclusive, broad view of why insects and how insects can become widely accepted as a sustainable protein source Environmental impact of edible insects, particularly in tables and infographics where carbon, water, and land use footprints for various protein sources are being compared Nutrition-based infographics that add insects to the tables where other protein sources are being compared A world-wide, culture-specific and culture-general look into the roadblocks and the opening of the gates for insects to become a sustainable protein of choice, particularly among Euro-American cultures and other populations wanting to emulate Euro-American and European cultures

Novel Proteins for Food, Pharmaceuticals, and Agriculture

Novel Proteins for Food, Pharmaceuticals, and Agriculture
Sources, Applications, and Advances

by Maria Hayes

  • Publisher : Wiley-Blackwell
  • Release : 2018-11-28
  • Pages : 352
  • ISBN : 111938530X
  • Language : En, Es, Fr & De
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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.

Sustainable Protein Production and Consumption: Pigs or Peas?

Sustainable Protein Production and Consumption: Pigs or Peas?
A Book

by Harry Aiking,Joop de Boer,Johan Vereijken

  • Publisher : Springer Science & Business Media
  • Release : 2006-02-23
  • Pages : 229
  • ISBN : 9781402040627
  • Language : En, Es, Fr & De
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Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.

Proteins: Sustainable Source, Processing and Applications

Proteins: Sustainable Source, Processing and Applications
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-05-30
  • Pages : 358
  • ISBN : 012817286X
  • Language : En, Es, Fr & De
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Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. Supports the current applications of proteins in the food industry, along with those that are under development Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation Explores industrial applications that are affected by aforementioned aspects

Sustainable Protein Technology

Sustainable Protein Technology
An Evaluation on the STW Protein Programme and an Outlook for the Future

by Panagiotis Voudouris,Angelica Tamayo Tenorio,Jan Peter Lesschen,Wim J. Mulder,Konstantina Kyriakopoulou,Johan P.M. Sanders,Atze Jan van der Goot,Marieke E. Bruins

  • Publisher : Unknown Publisher
  • Release : 2017
  • Pages : 58
  • ISBN : 9789463432368
  • Language : En, Es, Fr & De
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In 2013 a new STW research programme was started on sustainable protein recovery. This STW Protein Programme consisted of five sustainable protein technology projects, which aimed at developing innovative methods to extractproteins from plant leaves, microalgae and insects to meetthe increasing demand for food proteins for humans andlivestock.The aim of the additional STW-project ‘Meer en Beter Eiwit’was to summarize and evaluate the main results andconclusions of these five projects. Besides, some morerecent additional insight on protein extraction wassupplemented. Project partners including WUR, knowledgeinstitutes and industry were interviewed to obtain theiropinion on the project performed and future research needs.This has led to a vision document that gives direction tofuture research in the field of protein and technology.The approach of this project was to study the topic fromstart (biomass) via technology to finish (product). It wasfurther put into a larger perspective, looking at the entirechain. When relevant, additional aspects such a soil qualityand global protein demands were included.Biomass choiceWhen choosing a particular protein-recovery technology,biomass selection is the first requirement. Much research isbeing done on new biomass. However, the use of existingraw materials and residual flows should not be neglected.By building on existing processes and chains, fast(er)implementation is possible. Traditional crops like grain arerelatively dry, and the proteins are present in proteinbodies. Therefore, they are more easily extracted and givehigh yields and purities. New, green crops still require a lotof development.Protein streams in the worldProtein-rich sources, like soybeans, rapeseed, maize andwheat are being consumed by both humans and animals.The crop with the largest production volume in Europe is iswheat, followed by potato, maize and barley. Together thesefour crops cover about 85% of the production of proteincrops. Worldwide, maize is the largest crop. By far, thelargest amount of proteins is being used in feed (>75%),followed by food consumption. Only a limited amount ofproteins is isolated for specific use, for example asemulsifiers in different food formulations. An even smalleramount is used for application in chemicals or materials.Protein purity and functionalityMuch research from the past focused on obtaining pureprotein, e.g. RuBisCo from green leaves or protein frompotato juice. Such processes can be economically feasible ifthe protein produced has a specific functionality, whichallows for use as a high-quality food ingredient. However,high purity is not always required to obtain a certainfunctionality. In such cases the use of less refined,functional fractions is an interesting alternative.Mild separation and fractionationWhen purified components are replaced by functionalfractions, less intensive separation conditions can be used.Dry separation of proteins yielding a concentrate could bean alternative to wet separation yielding an isolate. Energyconsumption is less, and a more native protein can beobtained. Fractionation can also lead to more complete useof biomass, generating little to no side streams.Chain approach for economy and sustainabilityNext, it is also important to include the possibility ofcomplete utilization of the raw material and closing cycles.These latter aspects can make or break economic feasibilityand sustainability in a process. Efficient and effective use ofprotein and nitrogen, while maintaining biodiversity, is themost important development point for sustaining life on thisearth. Modern agriculture should further improve nitrogenand feed use efficiencies to increase sustainability.Program evaluationNext to conclusions on the content of the five projects, theevaluation also provides conclusions on the set-up of theSTW/EZ programme on sustainable protein. Both academicand industrial participants acknowledged the added value ofthe link between fundamental research by a PhD andapplied research by research institutes that was made in theproject set-up.. They also partly attributed the projectsuccesses to the multidisciplinary approach in the projects.The possibility within the projects to look at all aspects, andthe ability to think anew on existing processes and developnew concepts of biorefinery greatly added to currentscientific knowledge on protein extraction.

Encyclopedia of Food Security and Sustainability

Encyclopedia of Food Security and Sustainability
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2018-11-08
  • Pages : 1894
  • ISBN : 0128126884
  • Language : En, Es, Fr & De
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The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field

The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future

The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future

by Antonio M. De Ron,Francesca Sparvoli,José J. Pueyo,Didier Bazile

  • Publisher : Frontiers Media SA
  • Release : 2017-05-03
  • Pages : 329
  • ISBN : 2889451623
  • Language : En, Es, Fr & De
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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.

Eating Bugs on Purpose

Eating Bugs on Purpose
Challenges and Opportunities in Adapting Insects as a Sustainable Protein

by Emily M. Moscato,Madison Cassel

  • Publisher : Unknown Publisher
  • Release : 2019
  • Pages : 329
  • ISBN : 9781526488206
  • Language : En, Es, Fr & De
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When we think of insects, "yummy" is not generally a top-of-mind descriptor. The emerging industry of edible insects is seeking to change that. Insects raised for human consumption offer a versatile protein source, while requiring fewer natural resources (water, land, and energy) and producing less emissions than other traditional animal protein sources. Yet the edible insect industry faces a number of challenges in overcoming negative associations, gaining acceptance as an alternative protein source, and obtaining wider retail distribution. This case explores the opportunities and dilemmas faced by the edible insect industry from sustainability, innovation, and consumer behavior perspectives, as it endeavors to grow demand for this environmentally beneficial but generally undesired food source. A central question emerges for entrepreneurs: What is the best marketing strategy to increase consumer adoption and maintain competitive advantage in this new food sector?

FAO Circulaire Sur Les Pêches

FAO Circulaire Sur Les Pêches
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Feed Ingredients for Carnivorous Fish Species

Feed Ingredients for Carnivorous Fish Species
Alternatives to Fishmeal and Other Fishery Resources

by Albert G. J. Tacon

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 35
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Sustainable agriculture for food, energy and industry

Sustainable agriculture for food, energy and industry
strategies towards achievement : proceedings of the international conference held in Braunschweig, Germany, June 1997

by Nasir El Bassam,R. K. Behl,B. Prochnow

  • Publisher : Unknown Publisher
  • Release : 1998-08
  • Pages : 1308
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Sustainable Aquaculture

Sustainable Aquaculture
Proceedings of Infofish-Aquatech '96, International Conference on Aquaculture, Kuala Lumpur, Malaysia, 25-27 September 1996

by K. P. P. Nambiar,Tarlochan Singh

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 248
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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INFOFISH International

INFOFISH International
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Tigerpaper

Tigerpaper
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2012
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Sustainable Aquaculture

Sustainable Aquaculture
A Book

by Dinabandhu Sahoo,Syed Zahoor Qasim

  • Publisher : Unknown Publisher
  • Release : 2002
  • Pages : 230
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Papers presented at a national symposium held at New Delhi during 20-21 February 1998.

Science and Technology Education for Sustainable Universal Basic Education in Nigeria

Science and Technology Education for Sustainable Universal Basic Education in Nigeria
A Book

by Chibuogwu V. Nnaka,Mars Chibueze Anaekwe

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 277
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Advances in Sustainable Small Ruminant-tree Cropping Integrated Systems

Advances in Sustainable Small Ruminant-tree Cropping Integrated Systems
Proceedings of the Workshop on Development of Sustainable Integrated Small Ruminant-Tree Cropping Production Systems Held on 30th November-4th December, 1992 at the University of Malaya, Kuala Lumpur, Malaysia

by S. Sivaraj

  • Publisher : Unknown Publisher
  • Release : 1993
  • Pages : 243
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Enhancing Sustainable Development of Diverse Agriculture in Sri Lanka

Enhancing Sustainable Development of Diverse Agriculture in Sri Lanka
A Book

by A. R. M. Mahrouf

  • Publisher : Unknown Publisher
  • Release : 2005
  • Pages : 116
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Sustainable Food Security in the Arctic

Sustainable Food Security in the Arctic
State of Knowledge

by Gérard Duhaime,Canadian Circumpolar Institute,Université Laval. Groupe d'études inuit et circumpolaires

  • Publisher : Canadian Circumpolar Institute
  • Release : 2002
  • Pages : 242
  • ISBN : 9782921438483
  • Language : En, Es, Fr & De
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