A. Jones

World Protein Resources

• Broschiertes Buch

Produktbeschreibung

Protein is the origin. foundation and essential component of life and of human activity. It is an emotive subject and any claim. statement or opinion is sensitive to attack from experts and others who have a restricted experience or are subjects of commercial or political pressure. Many of the facts. opinions and forecasts are disputed and may be disproved in due course. As presented. they are true as far as is known but may represent little more than majority impression at the time of writing. Changes in the seventies are rapid. drastic and mainly unantici pated. At any time there could be a comprehensively influential discovery or incident which could alter the entire pattern of protein supply and demand. Scientific and academic statements in this book may be criticised by purists but it is to be appreciated that the book is intended for universal appreciation. Statements are written to be understood within the context. If the author offends by slightly bending the rules of scientific presen tation. or by making a claim which might not prove absolutely accurate if all factors are analysed. he makes no apology. When everybody in the world has a full belly and a contented mind there will be time to argue about details. At present. we need an extra 20 million tons of protein per year. If this book helps to find it the author will be happy.

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Produktdetails

• Verlag: Springer / Springer Netherlands
• Artikelnr. des Verlages: 978-94-011-7163-2
• Softcover reprint of the original 1st ed. 1974
• Seitenzahl: 392
• Erscheinungstermin: 23. Februar 2012
• Englisch
• Abmessung: 229mm x 152mm x 22mm
• Gewicht: 566g
• ISBN-13: 9789401171632
• ISBN-10: 9401171637
• Artikelnr.: 39509014

Inhaltsangabe

1 Introduction to Proteins.- 1 General Comment.- 2 Protein chemistry.- 3 Proteins in diet.- 4 Vitamins.- 5 Minerals.- 6 Allergy, addiction, preference and prejudice.- 7 Mixtures and compounds.- 8 Preservation.- 9 Canning.- 2 Animal Proteins.- 10 Meat.- 11 Birds and poultry.- 12 Dairy protein.- 13 Fish.- 3 Vegetable Proteins.- 14 Cereals.- 15 Fresh vegetables.- 16 Oilseeds.- 17 Pulses.- 18 Dehydrated vegetables in feed.- 19 Vegetable genetics.- 20 Monoculture.- 21 Infestation.- 22 Green leaf protein.- 4 Microbial Proteins.- 23 Algae.- 24 Fungi.- 25 Yeasts.- 26 Bacteria.- 27 Oil.- 5 Protein Economics.- 28 Variations in production, distribution and consumption.- 29 Agricultural outputs.- 30 Industrial protein.- 31 World protein supply and demand.- 32 Speculation.- 33 Natural situations (selected countries).- 34 Future proteins.