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Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins

Authors
  • Loveday, Simon M.
Type
Published Article
Journal
Annual Review of Food Science and Technology
Publisher
Annual Reviews
Publication Date
Mar 25, 2019
Volume
10
Pages
311–339
Identifiers
DOI: 10.1146/annurev-food-032818-121128
Source
Annual Reviews
Keywords
License
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Abstract

Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.

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