Release Date: 2024-06-03
Different Protein Resources
Umar Farooq (Author), Muhammad Abu Bakar Zia (Author), Gulay Zulkadir (Author), Sadettin Celik (Author)
Release Date: 2024-06-03
Protein, a vital macronutrient composed of amino acids performs various important functions ensuring a healthy life. Proteins have been derived traditionally from animals and plants such as meat, seafoods, eggs and from legumes, seeds, nuts, and cereals respectively. Plant-derived proteins are cheaper and more sustainable than animal-derived proteins. The world’s population is increasing astonishingly to [...]
Media Type
Buy from
Price may vary by retailers
| Work Type | Book Chapter |
|---|---|
| Published in | Alternative Protein Sources |
| First Page | 101 |
| Last Page | 114 |
| DOI | https://doi.org/10.69860/nobel.9786053359289.5 |
| Page Count | 14 |
| Copyright Holder | Nobel Tıp Kitabevleri |
| License | https://nobelpub.com/publish-with-us/copyright-and-licensing |
Umar Farooq (Author)
Professor, University of Layyah
https://orcid.org/0000-0002-9119-3965
3Umar Farooq: He is a BS student in Department of Plant Breeding and Genetics Department in University of Layyah, Pakistan under the supervision of Dr Abu Bakar. His BS research work is on different levels of Potassium in different wheat varieties. He is also working on Tomato as wll. Umar is going to complete his degree in June this year
Muhammad Abu Bakar Zia (Author)
University of Layyah
https://orcid.org/0000-0002-7685-1392
3Dr Muhammad Abu Bakar Zia, Who Graduated from Nigde Omer Halisdemir University Nigde Turkey in 2018. He Got GOLD MEDAL in his Master studies. He currently works as Assistant Professor in University of Layyah, Pakistan on Part time basis. His doctoral research was on Genome wide Association studies in Potato
Gulay Zulkadir (Author)
Assistant Professor, Mersin University
https://orcid.org/0000-0003-3488-4011
3Gülay Zulkadir, who graduated from Sütçü İmam University, Faculty of Agriculture Field Crops Department in 2018. She works grain and legume cultivation and breeding. She completed her master’s degree in molecular-associated selection. She completed her doctorate degree on zea mays. Now, She works at Mersin University as a Dr. Lecturer.
Sadettin Celik (Author)
Assistant Professor, Bingöl University
https://orcid.org/0000-0002-8396-4627
3Sadettin Çelik completed his doctorate in the field of Plant Biotechnology within the Department of Agricultural Biotechnology. His doctoral thesis focused on determining DNA markers associated with Verticillium wilt disease in cotton through association mapping analysis and the genotyping by sequencing method. Dr. Sadettin Çelik, who is currently working in the Department of Forestry at Bingol university, conducts research in areas such as drought, genetic diversity, Marker Assisted Selection (MAS), Next Generation Sequencing (NGS), Genotyping-by-Sequencing (GBS), Association Mapping, QTL Mapping, bioinformatics, classical and molecular plant breeding, and abiotic and biotic stress.
Sforza, S., Tedeschi, T. and Wierenga, P.A., (2016). Proteins: chemistry, characterization, and quality. In Encyclopedia of food and health (pp. 548-553). Academic Press.
Lopez, M.J. and Mohiuddin, S.S., (2023). Biochemistry, essential amino acids. In StatPearls [Internet]. StatPearls Publishing.
Shah, M.A., Niaz, K., Aslam, N., Vargas-de la Cruz, C., Kabir, A., Khan, A.H., Khan, F. and Panichayupakaranant, P., (2020). Analysis of proteins, peptides, and amino acids. In Recent Advances in Natural Products Analysis (pp. 723-747). Elsevier.
Ohki, K., Miyata, H., Ohki, K. and Miyata, H., (2018). Structure and Function of Protein. Physical Principles of Biomembranes and Cells, pp.71-80.
Philipps-Wiemann, P., (2018). Proteases—general aspects. In Enzymes in human and animal nutrition (pp. 257-266). Academic Press.
Wilde, P.J., (2014). Protein functional properties. Gums and stabilisers for the food industry, 17, p.3.
Jain, R. and Goomer, S., (2020). Nutritional and health benefits of plant proteins: a review. Plant Arch, 20, pp.160-162.
Anderson, G.H. and Moore, S.E., (2004). Dietary proteins in the regulation of food intake and body weight in humans. The Journal of nutrition, 134(4), pp.974S-979S.
Tahergorabi, R. and Hosseini, S.V., (2017). Proteins, peptides, and amino acids. In Nutraceutical and functional food components (pp. 15-38). Academic Press.
Karaca, A.C., 2022. Proteins from Pseudocereal Grains. Pseudocereals, p.35.
Franca-Oliveira, G., Fornari, T. and Hernández-Ledesma, B., (2021). A review on the extraction and processing of natural source-derived proteins through ecoinnovative approaches. Processes, 9(9), p.1626.
Sedlar, T., Čakarević, J., Tomić, J. and Popović, L., (2021). Vegetable by-products as new sources of functional proteins. Plant Foods for Human Nutrition, 76, pp.31-36.
Dolganyuk, V., Sukhikh, S., Kalashnikova, O., Ivanova, S., Kashirskikh, E., Prosekov, A., Michaud, P. and Babich, O., (2023). Food proteins: potential resources. Sustainability, 15(7), p.5863.
Elmadfa, I. and Meyer, A.L., 2017. Animal proteins as important contributors to a healthy human diet. Annual review of animal biosciences, 5, pp.111-131.
Boateng, E.F., Nasiru, M.M. and Agyemang, M., (2020). Meat: Valuable AnimalDerived Nutritional Food. A Review. Asian Food Sci. J., 15, pp.9-19.
Swart, P., (2013). Must have protein!. Farmlink, 3(2), p.51.
Viji, P., Jesmi, D. and Rao, B.M., (2018). Nutritional significance of Seafood. Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology.
Venugopal, V., & Sasidharan, A. (2022). Functional proteins through green refining of seafood side streams. Frontiers in Nutrition, 9, 974447.
Sarantidi, E., Ainatzoglou, A., Papadimitriou, C., Stamoula, E., Maghiorou, K., Miflidi, A., Trichopoulou, A., Mountzouris, K.C. and Anagnostopoulos, A.K., (2023). Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food. Foods, 12(18), p.3470
Chang, C., Lahti, T., Tanaka, T. and Nickerson, M.T., (2018). Egg proteins: Fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture, 98(15), pp.5547-5558.
Sabaté, J., & Soret, S. (2014). Sustainability of plant-based diets: back to the future. The American journal of clinical nutrition, 100, 476S-482S.
Fathi, M., Mohebbi, M. and Razavi, S.M.A., (2011). Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit. Food and Bioprocess Technology, 4, pp.1357- 1366.
Langyan, S., Yadava, P., Khan, F.N., Dar, Z.A., Singh, R. and Kumar, A., (2022). Sustaining protein nutrition through plant-based foods. Frontiers in nutrition, 8, p.772573.
Pojić, M., Mišan, A. and Tiwari, B., (2018). Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin. Trends in Food Science & Technology, 75, pp.93-104.
Mistry, K., Sardar, S.D., Alim, H., Patel, N., Thakur, M., Jabbarova, D. and Ali, A., (2022). Plant based proteins: Sustainable alternatives. Plant Science Today, 9(4), pp.820-828.
Singh, B.P., Bangar, S.P., Alblooshi, M., Ajayi, F.F., Mudgil, P. and Maqsood, S., (2023). Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application. Critical reviews in food science and nutrition, 63(28), pp.9539-9560.
Sá, A.G.A., Moreno, Y.M.F. and Carciofi, B.A.M., (2020). Plant proteins as highquality nutritional source for human diet. Trends in Food Science & Technology, 97, pp.170-184.
Semba, R.D., Ramsing, R., Rahman, N., Kraemer, K. and Bloem, M.W., (2021). Legumes as a sustainable source of protein in human diets. Global Food Security, 28, p.100520.
Poutanen, K.S., Kårlund, A.O., Gómez-Gallego, C., Johansson, D.P., Scheers, N.M., Marklinder, I.M., Eriksen, A.K., Silventoinen, P.C., Nordlund, E., Sozer, N. and Hanhineva, K.J., (2022). Grains–a major source of sustainable protein for health. Nutrition Reviews, 80(6), pp.1648-1663.
Freitas, J.B., Fernandes, D.C., Czeder, L.P., Lima, J.C.R., Sousa, A.G. and Naves, M.M.V., (2012). Edible seeds and nuts grown in Brazil as sources of protein for human nutrition. Food & Nutrition Sciences, 3(6).
Amarowicz, R., (2020). Legume seeds as an important component of human diet. Foods, 9(12), p.1812.
Oso, A.A. and Ashafa, A.O., (2021). Nutritional composition of grain and seed proteins. Grain and seed proteins functionality, pp.31-47.
Mohammed, S.G. and Qoronfleh, M.W., (2020). Seeds. Personalized food intervention and therapy for autism spectrum disorder management, pp.421-467.
Guerrieri, N. and Cavaletto, M., (2018). Cereals proteins. In Proteins in food processing (pp. 223-244). Woodhead Publishing.
https://www.worldometers.info/world-population/ (Accessed date: 04.25.2024)
Fasolin, L.H., Pereira, R.N., Pinheiro, A.C., Martins, J.T., Andrade, C.C.P., Ramos, O.L. and Vicente, A.A., (2019). Emergent food proteins–Towards sustainability, health and innovation. Food research international, 125, p.108586.
Imathiu, S., 2020. Benefits and food safety concerns associated with consumption of edible insects. NFS journal, 18, pp.1-11.
Garofalo, C., Milanović, V., Cardinali, F., Aquilanti, L., Clementi, F. and Osimani, A., (2019). Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review. Food Research International, 125, p.108527.
Liceaga, A.M., Aguilar-Toalá, J.E., Vallejo-Cordoba, B., González-Córdova, A.F. and Hernández-Mendoza, A., 2022. Insects as an alternative protein source. Annual Review of Food Science and Technology, 13, pp.19-34.
Singh, A.K., Prajapati, K.S., Shuaib, M., Kushwaha, P.P. and Kumar, S., (2020). Microbial proteins: a potential source of protein. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations, pp.139-147.
Kumar, R., Raj, T., Næss, G., Sørensen, M. and Dhawan, V., (2024). Opportunities and challenges in single‐cell protein production using lignocellulosic material. Biofuels, Bioproducts and Biorefining, 18(1), pp.310-321.
Ugbogu, E.A. and Ugbogu, O.C., (2016). A review of microbial protein production: prospects and challenges. FUW Trends in Science and Technology Journal, 1(1), pp.182-185.
Moura, M.A.F.E., Martins, B.D.A., Oliveira, G.P.D. and Takahashi, J.A., (2023). Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health. Critical Reviews in Food Science and Nutrition, 63(31), pp.10691-10708.
| onix_3.0::thoth | Thoth ONIX 3.0 |
|---|---|
| onix_3.0::project_muse | Project MUSE ONIX 3.0 |
| onix_3.0::oapen | OAPEN ONIX 3.0 |
| onix_3.0::jstor | JSTOR ONIX 3.0 |
| onix_3.0::google_books | Google Books ONIX 3.0 |
| onix_3.0::overdrive | OverDrive ONIX 3.0 |
| onix_2.1::ebsco_host | EBSCO Host ONIX 2.1 |
| csv::thoth | Thoth CSV |
| json::thoth | Thoth JSON |
| kbart::oclc | OCLC KBART |
| bibtex::thoth | Thoth BibTeX |
| doideposit::crossref | CrossRef DOI deposit |
| onix_2.1::proquest_ebrary | ProQuest Ebrary ONIX 2.1 |
| marc21record::thoth | Thoth MARC 21 Record |
| marc21markup::thoth | Thoth MARC 21 Markup |
| marc21xml::thoth | Thoth MARC 21 XML |
