| Description |
xiii, 369 pages : illustrations ; 24 cm |
| Contents |
1. Developments in the production of milk proteins / D.M. Mulvihill and P.F. Fox -- 2. Food proteins from red meat by-products / A. Jobling -- 3. Poultry -- the versatile food / J.M. Jones -- 4. New product innovations from eggs / G.W. Froning -- 5. Fish protein / I.M. Mackie -- 6. Proteins of some legume seeds: soybean, pea, fababean and lupin / J. Gueguen and P. Cerletti -- 7. Peanut and cottonseed proteins for food uses / R.L. Ory and G.J. Flick Jr. -- 8. Food proteins from emerging seed sources / O. Paredes-Lopez, H. Guzman-Maldonado and C. Ordorica-Falomir -- 9. Rapeseed protein / K.D. Schwenke -- 10. Leaf protein for food use: potential of Rubisco / R. Douillard and O. de Mathan -- 11. Fungal protein / M.J. Sadler |
| Analysis |
Food Processing Biotechnology |
| Notes |
Includes bibliographic references and index |
| Bibliography |
Includes bibliographic references and index |
| Subject |
Food industry and trade -- Technological innovations.
|
|
Food -- Protein content.
|
|
Proteins in human nutrition.
|
|
Proteins -- Biotechnology.
|
| Author |
Hudson, B. J. F.
|
| LC no. |
94070236 |
| ISBN |
0412584204 |
|
