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, Food and Nutrition Science

Functional foods. Concept to product

358-382

Subject Categories

Food Science

Areas of Advance

Life Science Engineering (2010-2018)

ISBN

978-1-84569-690-0

More information

Created

10/8/2017