Proteins in Food Processing by Rickey Y. Yada

Author:Rickey Y. Yada
Language: eng
Format: epub, pdf
ISBN: 9780081007297
Publisher: Elsevier Ltd.
Published: 2017-11-12T16:00:00+00:00

12.8 Summary

Protein is an essential nutrient for human health, and plays key roles in many biological processes. It is recommended to intake 0.8 g/kg/day proteins for normal healthy people to ensure the protein requirement. Although proteins can be obtained from various foods, such as animal sources, plant sources, and even some protein alternatives in the future, we are facing the greatest pressure than ever before to sustain the global protein production, given the growing world population and economic improvement in the developing countries where there is a shift to increase protein intake from carbohydrate intake in their diets. Furthermore, there is a growing interest in producing protein-related health-promoting functional foods or protein-derived nutraceuticals and supplements to meet the needs of increasing health conscious consumers. Over the last few decades, a growing body of scientific evidence supports that food proteins also confer a wide range of bioactivities that might benefit cardiovascular health, bone health, elderly population, and athletes. The food protein market grows rapidly in particular in the section of nutrition and health; many high-protein products such as protein powders, protein drinks, and protein bars have been successfully launched and this protein for health trend is expected to continue to grow in the coming decades.

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