Alternative Proteins : Safety and Food Security Considerations book cover
1st Edition

Alternative Proteins
Safety and Food Security Considerations




ISBN 9780367281298
Published January 21, 2022 by CRC Press
448 Pages 40 Color & 4 B/W Illustrations

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Book Description

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products.

Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed.

Key Features:

  • Explains potential improvements to alternative proteins through the employment of novel processing techniques.
  • Contains the first review on keratin as an alternative protein source.
  • Explores first comprehensive evaluation of the religious aspects of novel proteins.
  • Describes methods for the detection and evaluation of health hazards.
  • Discusses guidelines, regulatory issues and recommendations for food safety

Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Table of Contents

Trends and Motivations for Novel Proteins Production/ Contribution Toward Food Security. Plant Proteins. Single Cell Protein/Microbial Proteins. Algae as an alternative source of protein. Insect derived protein as food and feed. Snails. Keratin as an Alternative Protein in Food and Nutrition. Non-traditional meat sources, production, nutritional and health aspects, consideration of safety aspects and religious views. Cultured meat: challenges in the path of production and 3D food printing as an option to develop cultured meat-based products. Bioconversion of marine by-products into edible protein. Meat Co-products. Food safety risks associated with novel proteins. Allergenicity risks associated with novel proteins and rapid methods of detection. Novel protein sources: An overview of food regulations.

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Editor(s)

Biography

Alaa El-Din A. Bekhit, PhD, earned his PhD in Biochemistry from Lincoln University, New

Zealand in 2004. His PhD research investigated the role of metmyoglobin reducing activity in the

maintenance of fresh meat colour. He obtained his MSc in Food Process Engineering from the

University of Reading, UK, in 1994.

Dr. Bekhit is an Associate Professor at the Food Science Department, University of Otago, New

Zealand. He also holds an Honorary Distinguished Professor post in the Food Science and

Pharmacy College, Xinjiang Agricultural University; and the Chinese Academy of Agricultural

Sciences (CAAS); Honorary Associate Professor in College of Food and Agricultural Sciences,

King Saud University, Kingdom of Saudi; and Adjunct Associate Professor in Faculty of

Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in

studying meat quality and muscle foods for 29 years. He published more than 200 research

articles, 50 review articles and >40 book chapters. Aladin led several major research projects that

aimed at understanding composition, biochemistry, functionality and potential applications of

proteins from oilseed cakes, whey, blood, snails and wool. He also carried out several projects on

the quality of muscle foods and the processing of co-products such as animals offal and fish roe.

 

William W. Riley, PhD, was awarded his PhD in Nutritional Biochemistry from Cornell

University, his MSc in Exercise Physiology from the University of Tennessee and his BSc in

Physical Education from the University of Massachusetts.

Dr. Riley worked as a National Institutes of Health Postdoctoral Fellow in Biochemistry at the

University of Minnesota, in Austin, Minnesota. Since then, he has served as an Assistant Professor

in the Department of Food and Nutrition at North Dakota State University, a Senior Clinical

Research Associate in the Medical Department, at Ross Laboratories in Columbus, Ohio, and as a

Research Associate and Lecturer in the Department of Zoology, University of Manitoba,

Winnipeg, Canada. From 1993–95, Dr. Riley held the position of Adjunct Professor in the

Department of Food and Nutrition at the University of Manitoba while serving as Vice President,

Research and Development with the Canola Council of Canada in Winnipeg.

In 2006, Dr. Riley moved to China and assumed the position of Professor, Food Quality and

Safety in the International School at Jinan University. He has also worked within the animal feed

and veterinary pharmaceutical industries while living in Guangzhou and Nanjing, having served in

various technical consulting roles for Chinese and foreign companies. At present, he is serving as

Professorial Lecturer in the Department of Food Science and Nutrition at the University of the

Philippines-Diliman, and as Technical Consultant to a number of Asian and North American

companies.

 

Malik A. Hussain, PhD, is a food microbiologist and an active food professional. He holds a PhD

degree in food microbiology from the University of Melbourne (Australia) and a master's in food

technology from the University of Agriculture Faisalabad (Pakistan) with distinction. He was

awarded OECD Fellowship 2014 to work on a collaborative research project at Guelph Food

Research Centre, Canada. Over more than 20 years, he has worked on several academic, research,

technical and industrial positions in different countries including Australia, Canada, New Zealand

and Pakistan.

In academia, he has extensive experience in food science teaching and research supervision at

world-renowned universities (i.e., the University of Melbourne, Australia; Queensland University

of Technology, Australia; Lincoln University, New Zealand, University of Sydney, Australia). As

a food safety expert, he worked at world-leading agencies (i.e., NSW Food Authority, Sydney,

Australia; Agriculture and Agri-Food, Canada) in food safety regulation, risk assessment, food

policy and standards development. He was the former associate director at the Centre for Food

Research and Innovation (CFRI) of Lincoln University. Dr Hussain completed a variety of

industry-led projects on the development of functional foods (probiotics), food safety and

microbial proteomics. His research interests are to improve applications of probiotics through

understanding the microbial physiology and stress responses. He has published more than 100

scholarly documents in food science area and over 50 conference abstracts. He is the founder and

initiator of Asia-Pacific Probiotics workshops in the region. He is an executive director of Asia-

Pacific Institute of Food Professional (APIFP). He maintains memberships of several professional

associations and sits on scientific committees of many international conferences and symposiums.