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New and Developing Sources of Food Proteins

  • B. J. F. Hudson

Table of contents

  1. Front Matter
    Pages i-xiii
  2. D. M. Mulvihill, P. F. Fox
    Pages 1-30
  3. J. M. Jones
    Pages 51-69
  4. G. W. Froning
    Pages 71-94
  5. I. M. Mackie
    Pages 95-143
  6. R. L. Ory, G. J. Flick Jr.
    Pages 195-240
  7. O. Paredes-López, H. Guzmán-Maldonado, C. Ordorica-Falomir
    Pages 241-279
  8. K. D. Schwenke
    Pages 281-306
  9. R. Douillard, O. de Mathan
    Pages 307-342
  10. M. J. Sadler
    Pages 343-362
  11. Back Matter
    Pages 363-369

About this book

Introduction

The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up­ dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated form in Volume 7. It is therefore not included here. Others, such as yeasts and bacteria, have not yet increased in practical importance as potential food components beyond the long-term promise already evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. 'Developing' sources of food protein are those sources that have always been basic items in human diets.

Keywords

Poultry agriculture cotton development eggs fish food food technology fungi information nutrition peanut protein proteins seed

Editors and affiliations

  • B. J. F. Hudson
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of ReadingUK

Bibliographic information