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dc.contributor.authorBoukid, Fatma
dc.contributor.authorRosell, Cristina M.
dc.contributor.authorRosene, Sara
dc.contributor.authorBover-Cid, Sara
dc.contributor.authorCastellari, Massimo
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-07-29T12:42:58Z
dc.date.issued2021-03-27
dc.identifier.citationBoukid, Fatma, Cristina M. Rosell, Sara Rosene, Sara Bover-Cid and Massimo Castellari. 2021. "Non-Animal Proteins As Cutting-Edge Ingredients To Reformulate Animal-Free Foodstuffs: Present Status And Future Perspectives". Critical Reviews In Food Science And Nutrition. doi:10.1080/10408398.2021.1901649.ca
dc.identifier.issn1040-8398ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1327
dc.description.abstractConsumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review’s intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.ca
dc.format.extent69ca
dc.language.isoengca
dc.publisherTaylor and Francisca
dc.relation.ispartofCritical Reviews in Food Science and Nutritionca
dc.rightsCopyright © 2021 Taylor & Francisca
dc.titleNon-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectivesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2022-03-27T01:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDEC/H2020/862980/EU/MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE/ProFutureca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1080/10408398.2021.1901649ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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