New and Developing Sources of Food Proteins

Abstract

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.