Overview
Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods. It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators.
Full Product Details
Author: Dilek Uzunalioglu (Senior Director, Food Discovery & Design at Motif FoodWorks Inc.) ,
Vanessa Brovelli (Senior Manager of Product Development at Bay State Milling Company) ,
Ramnarain Ramakrishna (Department of Plant Sciences, North Dakota State University, USA)
Publisher: Elsevier Science Publishing Co Inc
Imprint: Woodhead Publishing
Weight: 0.450kg
ISBN: 9780323917254
ISBN 10: 0323917259
Pages: 380
Publication Date: 28 November 2025
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Paperback
Publisher's Status: Forthcoming
Availability: Not yet available
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.
Author Information
Dilek Uzunalioglu serves as a consultant in empowering food and beverage companies. She is an R&D leader with over 25 years of experience spanning both academia and the food industry. Vanessa Brovelli is the Director of R&D at Bay State Milling, Massachusetts, United States. With over 20 years of experience in the food industry, she is an active member of the Cereals & Grains Association and its Book Acquisitions Committee. Ramnarain Ramakrishna is the R&D Manager at Bay State Milling, Massachusetts, United States. He currently represents the Nutrition division of the Book Acquisitions Committee. Vanessa Brovelli has 15 years of food industry experience in product development and commercialization. She specializes in grain-based foods, gluten-free foods, and beverage applications. Vanessa is currently the Senior Manager of Product Development at Bay State Milling Company, and she also oversees their trained sensory panel. Her focus includes the development and commercialization of innovative grain and seed ingredients that improve nutrition, performance, and/or sensory characteristics through novel process technologies or plant varieties. Specific to the topics outlined in this book proposal, she has experience with dairy analogs, and plant protein ingredients and flours for finished food functionality and protein claims. Vanessa has BS degrees in Food Science and Biology from the University of Massachusetts at Amherst (U.S.A.). She is a member of Cereals & Grains Association and the current Chair for her regional IFT chapter. Ramnarain Ramakrishna is a PhD candidate at North Dakota State University, Fargo (U.S.A.) and expects to complete his degree in Fall 2020. Ramnarain’s primary research interest is the link between food and health. His current research focuses on the biological activity of phytochemicals in cereal grains and understanding their role in improving human health and preventing diseases such as hyperglycemia. Ramnarain holds a master’s degree in food science and nutrition from the University of Leeds (U.K.) and a bachelor’s degree in biotechnology from MRSCASC College (India). Ramnarain served as treasurer of the Nutrition Division of the Cereals & Grains Association for 2016–17 and currently represents the division on the Book Acquisitions Committee.
