Release Date: 2024-06-03

Alternative Protein Sources and the Importance of Animal Proteins in Human Nutrition

Esma Nur Bulut (Author), Nilgun Ertas (Author)

Release Date: 2024-06-03

Increasing world population and changing climatic conditions are making human nutrition more and more problematic. Greenhouse gas emissions, overuse of water resources and misuse of land are the disadvantages of animal-based nutrition. Therefore, the search for alternative sources for protein, which has an important share in human nutrition, continues. Major alternative protein sources include legumes, [...]

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    Work TypeBook Chapter
    Published inAlternative Protein Sources
    First Page203
    Last Page225
    DOIhttps://doi.org/10.69860/nobel.9786053359289.11
    Page Count23
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    Increasing world population and changing climatic conditions are making human nutrition more and more problematic. Greenhouse gas emissions, overuse of water resources and misuse of land are the disadvantages of animal-based nutrition. Therefore, the search for alternative sources for protein, which has an important share in human nutrition, continues. Major alternative protein sources include legumes, cereals, grains, seeds, nuts, microalgae, duckweed, artificial meat, edible insects and single cell proteins. These alternative protein sources offer health, sustainability and economic advantages. The halal status of artificial meat and edible insects is a matter of debate. While there are clear opinions that grasshoppers are halal among insects, a more detailed examination is needed on the halalness of artificial meat. In order to consume the products produced from these sources, people will need to be convinced of their halalness.

    Esma Nur Bulut (Author)
    Bingöl University
    https://orcid.org/0000-0002-1740-7152
    3Esma Nur Bulut graduated from Karamanoğlu Mehmetbey University, Department of Food Engineering in 2019. In the same year, she started her master’s degree in grain technology at Necmettin Erbakan University, Department of Food Engineering. In 2021, she graduated from master’s degree. In 2022, he started his doctorate education at Necmettin Erbakan University. In 2023, he started working as a lecturer at Bingöl University.

    Nilgun Ertas (Author)
    Professor, Necmettin Erbakan University
    https://orcid.org/0000-0002-0671-2485
    3Nilgün Ertaş graduated from Selçuk University, Department of Food Engineering in 2001. She completed her master’s and doctoral studies in the field of cereal technology at Selçuk University. In 2002, she worked as a research assistant at Selçuk University and in 2012 she worked as an assistant professor at Necmettin Erbakan University. He is currently working as a professor at Necmettin Erbakan University, Department of Food Sciences.

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