First published in 1975, this book looks at the different ways in which food protein can be produced. First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given tosources from which food protein could be made by simple techniques in regionswhere protein deficiency is acute. Also covered are quality control and the acceptability of novel foods. First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods. 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. Themethods discussed include mechanical extraction, biological modification, andbiological conversion. The final section discusses quality control and the acceptability of novel foods. INDICE: List of contributors; Preface; Part I. Sources Edible after Minimal Processing: 1. Protein-rich cereal seeds A. K. Kaul; 2. Varietal improvementof 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 byMechanical 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. GroundnutO. L. Oke, R. H. Smith and A. A. Woodham; 12. Broad bean A. Hagberg and J. Sjödin; 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 conversionof 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 thecomposition of bacteria and yeast and its significance to single-cell proteinproduction C. L. Clooney and S. R. Tannenbaum; Part IV. The Use of Novel Foods: 25. Quality standards, safety and legislation F. Aylward; 26. Acceptance ofnovel foods by the consumer R. P. Devadas; Index.
- ISBN: 978-1-107-40382-6
- Editorial: Cambridge University
- Encuadernacion: Rústica
- Páginas: 284
- Fecha Publicación: 12/01/2012
- Nº Volúmenes: 1
- Idioma: Inglés