Journal
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10
Volume 10, Issue -, Pages 311-339Publisher
ANNUAL REVIEWS
DOI: 10.1146/annurev-food-032818-121128
Keywords
protein; food; digestibility; sustainability; cultured meat; insect protein; plant protein; algal protein
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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 under-appreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.
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