The sustainability paradox of processing plant proteins
The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2023-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-023-00214-1 |
| _version_ | 1797769330328338432 |
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| author | Patrícia Duque-Estrada Iben Lykke Petersen |
| author_facet | Patrícia Duque-Estrada Iben Lykke Petersen |
| author_sort | Patrícia Duque-Estrada |
| collection | DOAJ |
| description | The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product. |
| first_indexed | 2024-03-12T21:07:25Z |
| format | Article |
| id | doaj.art-cd5d7ae69858494496783ec3178a6fcf |
| institution | Directory Open Access Journal |
| issn | 2396-8370 |
| language | English |
| last_indexed | 2024-03-12T21:07:25Z |
| publishDate | 2023-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj.art-cd5d7ae69858494496783ec3178a6fcf2023-07-30T11:25:29ZengNature Portfolionpj Science of Food2396-83702023-07-01711510.1038/s41538-023-00214-1The sustainability paradox of processing plant proteinsPatrícia Duque-Estrada0Iben Lykke Petersen1Department of Food Science, Food Analytics and Biotechnology Section, University of CopenhagenDepartment of Food Science, Food Analytics and Biotechnology Section, University of CopenhagenThe production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.https://doi.org/10.1038/s41538-023-00214-1 |
| spellingShingle | Patrícia Duque-Estrada Iben Lykke Petersen The sustainability paradox of processing plant proteins npj Science of Food |
| title | The sustainability paradox of processing plant proteins |
| title_full | The sustainability paradox of processing plant proteins |
| title_fullStr | The sustainability paradox of processing plant proteins |
| title_full_unstemmed | The sustainability paradox of processing plant proteins |
| title_short | The sustainability paradox of processing plant proteins |
| title_sort | sustainability paradox of processing plant proteins |
| url | https://doi.org/10.1038/s41538-023-00214-1 |
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