\u003cp\u003e\u003ci\u003eFuture Proteins: Sources, Processing, Applications and the Bioeconomy\u003c/i\u003e presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research.\u003c/p\u003e \u003cp\u003eThis book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.\u003c/p\u003e\u003cul\u003e \u003cli\u003eDiscusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour\u003c/li\u003e \u003cli\u003eProvides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins\u003c/li\u003e \u003cli\u003eOutlines advances in proteins characterization, processing and purification techniques\u003c/li\u003e \u003cli\u003eFocuses on biologically active proteins and their beneficial impact on humans\u003c/li\u003e \u003cli\u003eAddresses implications for legislation that forward novel foods\u003c/li\u003e\u003c/ul\u003e
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