1. Preface

   • C. E. Bodwell
   • L. Petite

   EditorialNotes Pages: 202 - 202

2. Contributors

   Legacy Pages: 203 - 203

3. World protein supplies: the role of plant protein

   • Guy Fauconneau

   Part I. The Importance Of Plant Protein Pages: 205 - 223

4. Crude protein content and aminoacid composition of seeds: variability and correlations

   • J. Mossé
   • J. Baudet

   Part II. Composition Of Raw Materials Pages: 225 - 245

5. Protein composition of grains of theleguminosae

   • Donald Boulter

   Part II. Composition Of Raw Materials Pages: 247 - 252

6. Legume seed improvement for protein content and quality

   • L. M. Monti
   • S. Grillo

   Part II. Composition Of Raw Materials Pages: 253 - 266

7. Legume seed protein extraction, processing, and end product characteristics

   • J. Gueguen

   Part III. Extraction Processes And Endproduct Characteristics Pages: 267 - 303

8. Food grade oilseed protein processing: sunflower and rapeseed

   • L. Tranchino
   • R. Costantino
   • G. Sodini

   Part III. Extraction Processes And Endproduct Characteristics Pages: 305 - 334

9. The proteins from leaves

   • Roberto Fiorentini
   • Carlo Galoppini

   Part III. Extraction Processes And Endproduct Characteristics Pages: 335 - 350

10. Protein extraction from tobacco leaves: technological, nutritional and agronomical aspects

    • Paolo Fantozzi
    • Alessandro Sensidoni

    Part III. Extraction Processes And Endproduct Characteristics Pages: 351 - 368

11. Protein functionality and its relation to food microstructure

    • Anne-Marie Hermansson

    Part IV. Functional Properties Pages: 369 - 388

12. Comparative physical and chemical aspects of vegetable protein functionality

    • David J. Wright

    Part IV. Functional Properties Pages: 389 - 400

13. Extraction processes and their effect on protein functionality

    • P. J. Lillford

    Part IV. Functional Properties Pages: 401 - 409

14. Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis

    • Jens Adler-Nissen
    • Svend Eriksen
    • Hans Sejr Olsen

    Part IV. Functional Properties Pages: 411 - 423

15. Phenomena involved in the ‘texturization’ of vegetable proteins and various technological processes used

    • Claude Giddey

    Part IV. Functional Properties Pages: 425 - 437

16. Influence of processing on the nutritional value of proteins

    • P. A. Finot

    Part V. Natritional Aspects Pages: 439 - 453

17. Natural antinutritional factors present in European plant proteins

    • R. Ferrando

    Part V. Natritional Aspects Pages: 455 - 467

18. Round Table Conclusions

    • André Francois

    Part V. Natritional Aspects Pages: 469 - 471