Titlebook: New and Developing Sources of Food Proteins; B. J. F. Hudson Book 1994 Springer Science+Business Media Dordrecht 1994 Poultry.agriculture.

FOR

Leaf protein for food use: potential of Rubisco,ntrate (LPC) which can be obtained quite easily from the leaves of a variety of plant sources [., .]. This LPC is usually obtained by heat coagulation of the whole protein in the juice produced by pressing disintegrated leaves.

objection

Developments in the production of milk proteins, different nutritional and physiological requirements, milks show very wide variations with respect to the nature and concentration of their constituents. However, the milks of only a few species have been thoroughly studied; not surprisingly, these include human milk and those of the principal spec

EXTOL

moribund

,Poultry — the versatile food, varies widely from country to country. The diversity of the product continues to grow, with ‘corn-fed’ and ‘farmhouse’ chickens readily available in the UK, where ‘free-range’ turkeys make up some 10% of the turkey market .. The Bronze Breasted turkey, which attracts a price premium over the conven

通便

New product innovations from eggs,stantial growth in further processed egg products. For example, per capita consumption of egg products in the United States represented 22% of the 1990 table egg consumption [.]. The increased egg product consumption in 1990 is due in part to United States armed forces purchase of egg products for t

monopoly

Fish protein, or components of foods in which its identity has been lost. There are many reasons for this lack of development but a major factor must be the extreme perishability of seafoods compared with other sources of proteins [., .]. This is due in part to the relatively rapid bacterial spoilage of fish but

Insulin

Proteins of some legume seeds: soybean, pea, fababean and lupin,s been for many decades the only leguminous crop on which significant research has been undertaken. Besides its traditional oriental uses, an extremely wide area of use has been developed for this crop in animal feeds, human foods and other industrial applications. The intensive research programmes,

Encapsulate

Peanut and cottonseed proteins for food uses,lon and vascular diseases. For more than four decades food chemists have been looking for good quality sources of plant proteins that would be within the financial reach of those who could not afford the more costly animal proteins from meat, eggs and milk. Now, the interest in plant proteins has sh

IDEAS

Food proteins from emerging seed sources,otentially able to share the market as food ingredients. For example, high-protein flours and concentrates are now prepared commercially from defatted meals of some oilseeds. Starchy legumes such as fababean, field pea and common bean are being processed into protein isolates, or the flours are clas

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