Food Protein Sources
Published on 25. September 1975
Book
Hardback
280 pages
978-0-521-20588-7 (ISBN)
Description
This book was first published in 1975. Food protein can be produced in many different ways. Some sources, e.g. products from domestic animals, are so well known that they need only brief mention in a book such as this. Others necessitate the use of sophisticated technology; their merits and potentialities are discussed at sufficient length to allow their world role to be assessed and to illustrate the directions in which research is needed. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. The methods discussed include mechanical extraction, biological modification, and biological conversion. The final section discusses quality control and the acceptability of novel foods.
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Target group
College/higher education
Weight
595 gr
ISBN-13
978-0-521-20588-7 (9780521205887)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
N. W. Pirie
Food Protein Sources
Book
01/2012
Cambridge University Press
€46.30
Shipment within 15-20 days
Additional editions
N. W. Pirie
Food Protein Sources
Book
01/2012
Cambridge University Press
€46.30
Shipment within 15-20 days
Content
List of contributors; Preface; Part I. Sources Edible after Minimal Processing: 1. Protein-rich cereal seeds A. K. Kaul; 2. Varietal improvement of seed legumes in India L. M. Jeswani; 3. Minor food seeds D. A. V. Dendy, Bernice Emmett and O. L. Oke; 4. Vegetables F. W. Shepherd; 5. The Spirulina algae N. W. Pirie; 6. Green micro-algae H. Tamiya; Part II. Concentrates Made by Mechanical Extraction: 7. Protein products from coconuts D. A. Dendy; 8. Soybeans: processing and products S. J. Circle and A. K. Smith; 9. Rapeseed and other crucifers R. Ohlson and R. Sepp; 10. Sunflower, safflower, sesame and castor protein Antoinette A. Betschart, C. K. Lyon and G. O. Kohler; 11. Groundnut O. L. Oke, R. H. Smith and A. A. Woodham; 12. Broad bean A. Hagberg and J. Sjoedin; 13. Concentrates by wet and dry processing of cereals R. M. Saunders and G. O. Kohler; 14. Leaf protein N. W. Pirie; 15. Industrial production of leaf protein in the USA G. O. Kohler and E. M. Bickoff; Part III. Concentrates Made by Biological Conversion: 16. Protein from non-domesticated herbivores K. L. Blaxter; 17. The use of non-protein nitrogen by ruminants T. R. Preston; 18. Non-protein nitrogen in pig nutrition R. Braude; 19. The domestic non-ruminant animal as consumer and provider of protein A. A. Woodham; 20. The conversion of animal products such as wool and feathers into food F. B. Shorland; 21. Increasing the direct consumption of fish G. H. O. Burgess; 22. Funghi W. E. Trevelyan; 23. Yeasts grown on hydrocarbons C. A. Shacklady; 24. Variation in the composition of bacteria and yeast and its significance to single-cell protein production C. L. Clooney and S. R. Tannenbaum; Part IV. The Use of Novel Foods: 25. Quality standards, safety and legislation F. Aylward; 26. Acceptance of novel foods by the consumer R. P. Devadas; Index.