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The recent series of texts 'Developments in Food Proteins'
comprised in all seven volumes which were published in the course
of the decade 1982-1991. Each volume contained inter alia one or
more chapters that were concerned with new or developing sources of
food proteins. Most of these have now been collected together in an
up dated and re-evaluated form for the present volume. 'New'
sources of food proteins includes those sources that are
unconventional, that are still of very limited significance in
market terms, or that are at present of very localized use. Several
of these were included in 'Developments in Food Proteins'. One of
them, algae, appeared both in Volume 1 and in an up-dated form in
Volume 7. It is therefore not included here. Others, such as yeasts
and bacteria, have not yet increased in practical importance as
potential food components beyond the long-term promise already
evident at that time. However, leaf protein, as described in the
present Chapter 10, has moved from the original rather crude
concept to a much more sophisticated product in the form of
Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to
be potentially of real food value. 'Developing' sources of food
protein are those sources that have always been basic items in
human diets."
Developments in the understanding of food protein structure,
behaviour and applications continue apace. Many of these have, in
the past decade, been reported and evaluated in the series
'Developments in Food Pro teins' , comprising seven volumes, with a
total of 55 chapters. The time has now come to re-assess many of
the topics reviewed in that series and to add certain others.
However, instead of assembling, some what at random, food protein
topics from quite disparate fields in indi vidual volumes, we have
decided to bring together homogeneous groups of topics, each
representing a specific sector of the subject. Under the general
theme of 'Progress in Food Proteins' the first of these groups
covers 'Biochemistry' . Readers will note that, though six of the
topics reviewed in this volume are new, five of them have already
featured in 'Developments in Food Proteins'. These last are in
active research fields in which new develop ments have been of
special significance. In this sense, therefore, they are welcome
updates.
The recent series of texts 'Developments in Food Proteins'
comprised in all seven volumes which were published in the course
of the decade 1982-1991. Each volume contained inter alia one or
more chapters that were concerned with new or developing sources of
food proteins. Most of these have now been collected together in an
up dated and re-evaluated form for the present volume. 'New'
sources of food proteins includes those sources that are
unconventional, that are still of very limited significance in
market terms, or that are at present of very localized use. Several
of these were included in 'Developments in Food Proteins'. One of
them, algae, appeared both in Volume 1 and in an up-dated form in
Volume 7. It is therefore not included here. Others, such as yeasts
and bacteria, have not yet increased in practical importance as
potential food components beyond the long-term promise already
evident at that time. However, leaf protein, as described in the
present Chapter 10, has moved from the original rather crude
concept to a much more sophisticated product in the form of
Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to
be potentially of real food value. 'Developing' sources of food
protein are those sources that have always been basic items in
human diets."
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