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Book Cover
Book

Title Food protein sources / edited by N. W. Pirie, with advice from M. S. Swaminathan
Published Cambridge [Eng.] ; New York : Cambridge University Press, 1975

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Location Call no. Vol. Availability
 MELB  641.3 PIR  UNAVAILABLE C19
Description xx, 260 pages ; 24 cm
Series International Biological Programme ; 4
International Biological Programme. Publications ; 4
International Biological Programme (Series) ; 4
Contents Machine derived contents note: 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. 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 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
Analysis Food Proteins
Notes 'International Biological Programme 4'
English, French, Russian and Spanish contents pages
Bibliography Includes bibliographies and index
Subject Food.
Proteins.
Author Pirie, N. W. (Norman Wingate), 1907-
Swaninathan, Monkombu Sambasivan
International Biological Programme.
LC no. 74012962
ISBN 0521205883