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- W4206365244 abstract "I am pleased to introduce the January/February 2022 Focus Issue 99 (1) of Cereal Chemistry on Proteins from Grains. This theme was chosen to recognize the rapidly increasing interest worldwide in incorporating more plant proteins in the human diet. Concerns about health, environmental sustainability of food production, animal welfare, and that animal protein may be a limited resource are driving the trend of increasing utilization of proteins from plants to diversify food sources. Nevertheless, there are still many important research questions on how plant proteins can add value to the agri-food systems, for example, on “green” methods for processing raw materials and how to incorporate isolates into flavorsome and nutritious products attractive to consumers. These topics are addressed in the 17 articles that make up Focus Issue 2022. There are reviews on protein isolates from peas, oats, and dry beans, and on textured proteins from wheat and pea for meat alternative applications. The 13 research papers present a broad range of new science about protein isolates from various plant sources (lentils, rice bran, oat, black bean, pea, soybean, intermediate wheatgrass), different methods of preparation and processing, and structure and functional properties, including nutrition. I congratulate and thank sincerely the Guest Editors, Clifford Hall (South Dakota State University) and Michael Nickerson (University of Saskatchewan), for assembling an excellent Focus Issue, which I commend to the readers of Cereal Chemistry. I am confident this issue will make a valuable scientific contribution to proteins and grains." @default.
- W4206365244 created "2022-01-25" @default.
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- W4206365244 date "2022-01-01" @default.
- W4206365244 modified "2023-09-25" @default.
- W4206365244 title "Introduction to Cereal Chemistry 2022 focus issue on proteins from grains" @default.
- W4206365244 doi "https://doi.org/10.1002/cche.10513" @default.
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