Developing functional ingredients: a case study of pea protein
Book chapter, 2011
Legumes, such as peas, are suitable for human consumption, and especially for the development of novel protein foods, which could be used as meat replacement. This chapter discusses nutritional value and anti-nutritional factors of pea protein and processing issues to improve pea protein. The chapter then describes adding pea protein to food products and a case study of evaluating the nutritional, functional and sensory properties of improved pea protein products.
pea protein isolate
nutritional value
pea protein concentrate
functional properties
anti-nutritional factors
Author
Ann-Sofie Sandberg
Chalmers, Chemical and Biological Engineering, Life Sciences
Functional foods. Concept to product
358-382
978-1-84569-690-0 (ISBN)
Subject Categories
Food Science
Areas of Advance
Life Science Engineering (2010-2018)
ISBN
978-1-84569-690-0