Mihail Mazur, V. Bulgaru, Valentin Celac, I. Şensoy, A. Ghendov-Moșanu
{"title":"USE OF VEGETABLE-DERIVED PROTEINS FOR NEW FOOD PRODUCTS","authors":"Mihail Mazur, V. Bulgaru, Valentin Celac, I. Şensoy, A. Ghendov-Moșanu","doi":"10.52326/jes.utm.2023.30(4).09","DOIUrl":null,"url":null,"abstract":"Nowadays there is a high concern with newly-identified protein sources to substitute all kinds of proteins derived from animals. The food industry faces a challenge to produce quality food products that can feed more than nine billion people by 2050, upholding the principles of a sustainable and environmentally affordable way. This idea can be supported by the use of legumes that stand out with appreciable protein content, rich in essential amino acids that increase the foaming and emulsifying properties as well as the dietary fiber content. In recent years, in order to solve environmental and social problems and to diversify food products to cover different nutritional types, proteins of plant origin are used to replace those of animal origin. The present work described a review about emerging alternative proteins for nutrition which focuses on its properties and characteristics.The work analyzes the influence of alternative proteins sources on the food products'sustainability.","PeriodicalId":52570,"journal":{"name":"Journal of Engineering Science","volume":"166 ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Engineering Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52326/jes.utm.2023.30(4).09","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Nowadays there is a high concern with newly-identified protein sources to substitute all kinds of proteins derived from animals. The food industry faces a challenge to produce quality food products that can feed more than nine billion people by 2050, upholding the principles of a sustainable and environmentally affordable way. This idea can be supported by the use of legumes that stand out with appreciable protein content, rich in essential amino acids that increase the foaming and emulsifying properties as well as the dietary fiber content. In recent years, in order to solve environmental and social problems and to diversify food products to cover different nutritional types, proteins of plant origin are used to replace those of animal origin. The present work described a review about emerging alternative proteins for nutrition which focuses on its properties and characteristics.The work analyzes the influence of alternative proteins sources on the food products'sustainability.
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