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Plant-Based Proteins​

Webinars

4-Part Pulses Webinar Series

• Part 1: An Introduction to P​ulse Ingredients​
• Part 2: Challenges and Opportunities in Formulating with Pulse Ingredients​
• Part 3: Understanding Pulse Flavor​
• Part 4: An Introduction to Lifecycle Assessment – Production and Consumption of Pulses in the US​
  

Cereal Foods World Articles

• Nov-Dec 2020
  
  

  • "Grain Proteins: challenges and solutions in developing consumer-relevant foods"
• July-Aug 2020
  
  

  • "Asian Perspective on High-Moisture Extrusion"
  • "Extrusion Techniques for Meat Analogues"
  • "Feeding the Future: Plant-Based Meat for Global Food Security and Environmental Sustainability"
  • "The Flavor of Plant Based Meat Analogues"​
  • "Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review"
  • "The Nutrition Limitations of Mimicking Meat"
  • "Plant Protein Structuring: Recent Developments, Opportunities, and Challenges"
  • "Regulation and Labeling of Plant-Based Beverages and Simulated Meat, Poultry, and Egg Products in Canada and the United States"
  • "Trends and Opportunities in the Global Plant-Based Meat Industry"
• Sept-Oct 2019​​
  
  

  • "Sustainability Impacts of Pulses in Meat-Analogue Food Products"
    

Cereals & Grains Association Bookstore

Corn: Chemistry and Technology, 3rd edition - Chapter 12: Proteins of the Kernel

Pages: 319-336
Author: Brian A. Larkins
DOI: https://doi.org/10.1016/B978-0-12-811971-6.00012-7

Cereals & Grains 21: A Series on Food Evolution

Live Event Sessions

• Symposium: Innovative Food Processing Systems to Improve Sensory and Physicochemical Quality of Pulse Ingredients
• Symposium: Maximize the Value of Different Components in Pulse Grains
• Symposium: Bioavailability, Bioaccessibility and Bioactivity of Proteins​

On-Demand Sessions:

• Symposium: ​Pulse Quality – A Farm to Ingredient Perspective
  

AACC Approved Methods of Analysis, 11th Edition

New! 57 Pulses and Pulse Products Methods

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