Essays about: "legume-based proteins"

Found 5 essays containing the words legume-based proteins.

1. 1. Technical Aspects of Plant-based Protein Coagulation for Cheese Analogues

   University essay from SLU/Department of Molecular Sciences

   Author : Fardos Dana El Soudi; [2023]
   Keywords : Cheese analogues; Coagulation; Fava Bean; Plant-based; Protein; Soybean and Sustainability.;

   Abstract : This report highlights the importance of exploring alternative protein sources to produce sustainable and nutritious cheese analogues. Using legumes such as soybeans and fava beans can be a crucial step towards reducing our reliance on animal products. While also staying within the planetary boundaries, in line with the United Nations global goals. READ MORE

3. 2. How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients

   University essay from SLU/Department of Molecular Sciences

   Author : Anna Johansson; [2022]
   Keywords : Legumes; nutrients; bioavailability; antinutritional factors; absorption and uptake; antinutrients;

   Abstract : As a plant-based diet has been more advocated for various reasons, legumes have become an important pillar in such a diet. Brown beans, yellow peas, green peas and fava beans are the dominating grain legumes grown in Sweden are a natural source of proteins, vitamins and minerals. READ MORE

4. 3. The role of information and behavioral biases in consumer choice for climate friendly proteins

   University essay from SLU/Dept. of Economics

   Author : Madina Alieva; [2021]
   Keywords : climate friendly food; legume-based proteins; sustainable consumption; willingness to accept; willingsness to pay; WTA-WTP disparity;

   Abstract : The transition from animal towards alternative proteins can help reduce the negative impact of the food systems on the environment and human health. To promote healthier and more sustainable food systems, consumers around the world are encouraged to explore alternative diets and switch towards more environment-friendly protein sources. READ MORE

5. 4. Prevent the World's Doom, Consume a Healthy Legume : A Qualitative Study of Attitudes and Purchase Intentions of Health-Conscious Consumers

   University essay from Högskolan i Jönköping/IHH, Företagsekonomi; Högskolan i Jönköping/IHH, Marketing and Logistics

   Author : Sara Da Silva Lernstål; Konstantin Kiratsopoulos; [2017]
   Keywords : Legumes; Protein Substitute; Attitudes; Purchase Intention; Health-Conscious Consumer; Global Sustainability;

   Abstract : Background: Agricultural activities occupy a significant part of the world’s land area and the food systems are comprehensively reliant on fossil fuels, resulting in that the sector is responsible for a large percentage of the world’s greenhouse gas emissions. Changes are needed in order to meet the challenges of developing sustainable food systems. READ MORE

6. 5. Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food

   University essay from SLU/Dept. of Food Science

   Author : Johanna Söderberg; [2013]
   Keywords : functional properties; legume proteins; egg proteins; soy protein; pea protein; vegan; protein quality; consumer acceptance;

   Abstract : Egg protein is used in a variety of food products due to its excellent functional properties (solubility, emulsification, foaming and gelling) and protein quality. Concerns about high cholesterol, allergies, animal welfare, high food costs, as well as the food productions negative impact on the environment has led to an increased interest in alternative protein sources that can act as egg replacers in food. READ MORE