Volume 56; Issue 3

1

Measuring protein quality

Year:
1979
Language:
english
File:
PDF, 746 KB
english, 1979
2

Introduction to this World Conference Proceedings issue of JAOCS

Year:
1979
Language:
english
File:
PDF, 122 KB
english, 1979
4

Soybean protein in human nutrition: An overview

Year:
1979
Language:
english
File:
PDF, 1.17 MB
english, 1979
7

Vegetable protein and atherosclerosis

Year:
1979
Language:
english
File:
PDF, 515 KB
english, 1979
8

New concepts in biological evaluation of novel protein foods

Year:
1979
Language:
english
File:
PDF, 502 KB
english, 1979
9

Vegetable protein nutrition

Year:
1979
Language:
english
File:
PDF, 103 KB
english, 1979
10

Nutritional evaluation and acceptance of a novel spun protein food

Year:
1979
Language:
english
File:
PDF, 537 KB
english, 1979
12

Rat models in protein quality evaluation

Year:
1979
Language:
english
File:
PDF, 316 KB
english, 1979
14

Germinated soybean protein products: Chemical and nutritional evaluation

Year:
1979
Language:
english
File:
PDF, 297 KB
english, 1979
16

Dry roasting of beans

Year:
1979
Language:
english
File:
PDF, 86 KB
english, 1979
17

Physiological effects of high soybean diet in man

Year:
1979
Language:
english
File:
PDF, 86 KB
english, 1979
19

Conditions and trends in the world protein economy

Year:
1979
Language:
english
File:
PDF, 621 KB
english, 1979
20

World production of food proteins: Situation, Structure, trends

Year:
1979
Language:
english
File:
PDF, 273 KB
english, 1979
23

Economic advantages of using vegetable protein products in Scandinavia

Year:
1979
Language:
english
File:
PDF, 350 KB
english, 1979
24

A case study of the introduction of vegetable protein into school meals

Year:
1979
Language:
english
File:
PDF, 352 KB
english, 1979
25

Economics of vegetable proteins

Year:
1979
Language:
english
File:
PDF, 89 KB
english, 1979
26

Basic principles underlying a legislative framework for vegetable protein

Year:
1979
Language:
english
File:
PDF, 698 KB
english, 1979
27

Vegetable protein legislation: An industry perspective

Year:
1979
Language:
english
File:
PDF, 609 KB
english, 1979
28

Regulatory outlook on vegetable protein

Year:
1979
Language:
english
File:
PDF, 584 KB
english, 1979
29

Review of European legislation on vegetable protein in meat products

Year:
1979
Language:
english
File:
PDF, 1.46 MB
english, 1979
34

Nutrition and product identity issues regarding vegetable protein legislation

Year:
1979
Language:
english
File:
PDF, 100 KB
english, 1979
37

Is special legislation for vegetable protein really necessary?

Year:
1979
Language:
english
File:
PDF, 280 KB
english, 1979
38

Current developments in protein food regulations—Labeling

Year:
1979
Language:
english
File:
PDF, 139 KB
english, 1979
39

Labeling of foods containing vegetable protein

Year:
1979
Language:
english
File:
PDF, 195 KB
english, 1979
40

Functional properties of soy proteins

Year:
1979
Language:
english
File:
PDF, 1.95 MB
english, 1979
41

Textural contribution of vegetable protein products

Year:
1979
Language:
english
File:
PDF, 604 KB
english, 1979
42

Flavor problems of vegetable food proteins

Year:
1979
Language:
english
File:
PDF, 1.07 MB
english, 1979
43

Methods of studying functional characteristics of vegetable proteins

Year:
1979
Language:
english
File:
PDF, 1.65 MB
english, 1979
44

Functionality of vegetable proteins other than soy

Year:
1979
Language:
english
File:
PDF, 534 KB
english, 1979
46

Characteristics of protein ingredients

Year:
1979
Language:
english
File:
PDF, 51 KB
english, 1979
48

The role of processing in changing protein characteristics

Year:
1979
Language:
english
File:
PDF, 323 KB
english, 1979
50

Taste of potato protein and its derivatives

Year:
1979
Language:
english
File:
PDF, 283 KB
english, 1979
52

Use of soy proteins in baked foods

Year:
1979
Language:
english
File:
PDF, 511 KB
english, 1979
53

Vegetable proteins in snacks

Year:
1979
Language:
english
File:
PDF, 234 KB
english, 1979
54

Wheat gluten as a protein ingredient

Year:
1979
Language:
english
File:
PDF, 414 KB
english, 1979
55

Cereals, snacks and bakery products

Year:
1979
Language:
english
File:
PDF, 85 KB
english, 1979
56

Vegetable proteins in Dutch meat snacks

Year:
1979
Language:
english
File:
PDF, 79 KB
english, 1979
57

Vegetable proteins in meat products, problems and possibilities

Year:
1979
Language:
english
File:
PDF, 320 KB
english, 1979
58

Meat and vegetable protein blends for engineered foods

Year:
1979
Language:
english
File:
PDF, 512 KB
english, 1979
60

Retorted meat and vegetable protein combinations

Year:
1979
Language:
english
File:
PDF, 233 KB
english, 1979
61

Vegetable proteins in cooked and/or fermented sausages

Year:
1979
Language:
english
File:
PDF, 423 KB
english, 1979
63

Vegetable proteins in meat and fish products

Year:
1979
Language:
english
File:
PDF, 79 KB
english, 1979
64

General situation on utilization of vegetable proteins for foods in Japan

Year:
1979
Language:
english
File:
PDF, 191 KB
english, 1979
65

Use of spun soy protein in meat systems

Year:
1979
Language:
english
File:
PDF, 345 KB
english, 1979
66

Chemistry and characteristics of enzyme-modified whipping proteins

Year:
1979
Language:
english
File:
PDF, 424 KB
english, 1979
67

Technical application of protein whipping agents in sugar confectionery

Year:
1979
Language:
english
File:
PDF, 398 KB
english, 1979
68

Vegetable proteins in confectionery products

Year:
1979
Language:
english
File:
PDF, 58 KB
english, 1979
69

Industrial production of caramel using soy protein

Year:
1979
Language:
english
File:
PDF, 119 KB
english, 1979
71

Fermented vegetable (soybean) protein and related foods of Japan and China

Year:
1979
Language:
english
File:
PDF, 642 KB
english, 1979
73

Some important fermented foods of Mid-Asia, the Middle East, and Africa

Year:
1979
Language:
english
File:
PDF, 702 KB
english, 1979
74

Hydrolyzed and autolyzed vegetable proteins as functional food ingredients

Year:
1979
Language:
english
File:
PDF, 285 KB
english, 1979
76

Vegetable proteins in fermented foods and other products

Year:
1979
Language:
english
File:
PDF, 95 KB
english, 1979
77

Additional comments on traditional fermented foods

Year:
1979
Language:
english
File:
PDF, 217 KB
english, 1979
78

Fermented foods of Southeast Asia

Year:
1979
Language:
english
File:
PDF, 114 KB
english, 1979
79

Other fermented foods

Year:
1979
Language:
english
File:
PDF, 223 KB
english, 1979
80

Fermented products in the Philippines

Year:
1979
Language:
english
File:
PDF, 112 KB
english, 1979
81

Legume sprouts as a source of protein and other nutrients

Year:
1979
Language:
english
File:
PDF, 72 KB
english, 1979
83

Infant formulas and the use of vegetable protein

Year:
1979
Language:
english
File:
PDF, 350 KB
english, 1979
85

Vegetable protein application in whey soy drink mix and ice cream

Year:
1979
Language:
english
File:
PDF, 383 KB
english, 1979
86

Dairy products

Year:
1979
Language:
english
File:
PDF, 62 KB
english, 1979
87

Designing vegetable proteins to fit market needs

Year:
1979
Language:
english
File:
PDF, 299 KB
english, 1979
88

Launching a successful product on the consumer market

Year:
1979
Language:
english
File:
PDF, 445 KB
english, 1979
89

Meat and dairy analogs from vegetable proteins

Year:
1979
Language:
english
File:
PDF, 293 KB
english, 1979
91

The marketing of isolated soy proteins

Year:
1979
Language:
english
File:
PDF, 344 KB
english, 1979
92

Marketing requirements and experiences

Year:
1979
Language:
english
File:
PDF, 56 KB
english, 1979
93

An industry approach to market growth

Year:
1979
Language:
english
File:
PDF, 127 KB
english, 1979
94

From concept to market with a meat-soy protein in dry sausage

Year:
1979
Language:
english
File:
PDF, 126 KB
english, 1979
95

Vegetable protein—Tommorrow’s replacer?

Year:
1979
Language:
english
File:
PDF, 257 KB
english, 1979
96

How the consumers perceive proteins

Year:
1979
Language:
english
File:
PDF, 183 KB
english, 1979
97

Marketing requirements and experiences—Technical services

Year:
1979
Language:
english
File:
PDF, 43 KB
english, 1979
98

The need for technical service

Year:
1979
Language:
english
File:
PDF, 256 KB
english, 1979
99

The trials of a traveling technician

Year:
1979
Language:
english
File:
PDF, 263 KB
english, 1979
100

Providing technical services to meat food processors

Year:
1979
Language:
english
File:
PDF, 154 KB
english, 1979
101

Food uses for cottonseed protein

Year:
1979
Language:
english
File:
PDF, 309 KB
english, 1979
102

Food uses of peanut protein

Year:
1979
Language:
english
File:
PDF, 694 KB
english, 1979
103

Rapeseed protein products

Year:
1979
Language:
english
File:
PDF, 567 KB
english, 1979
104

Food uses of sunflower proteins

Year:
1979
Language:
english
File:
PDF, 1.43 MB
english, 1979
105

Food uses of wheat gluten

Year:
1979
Language:
english
File:
PDF, 292 KB
english, 1979
106

Preparation of proteins from new sources

Year:
1979
Language:
english
File:
PDF, 125 KB
english, 1979
107

Experimental coconut protein products

Year:
1979
Language:
english
File:
PDF, 211 KB
english, 1979
108

Potato protein for human food use

Year:
1979
Language:
english
File:
PDF, 224 KB
english, 1979
109

Development of field pea and faba bean proteins

Year:
1979
Language:
english
File:
PDF, 506 KB
english, 1979
110

Development of safflower protein

Year:
1979
Language:
english
File:
PDF, 578 KB
english, 1979
111

Development of grapeseed protein

Year:
1979
Language:
english
File:
PDF, 274 KB
english, 1979
112

Grapeseed as a possible source of food protein

Year:
1979
Language:
english
File:
PDF, 113 KB
english, 1979
113

Development of lupine proteins

Year:
1979
Language:
english
File:
PDF, 459 KB
english, 1979
114

Sesame protein: A review and prospectus

Year:
1979
Language:
english
File:
PDF, 669 KB
english, 1979
115

Processing of leaf proteins into food ingredients

Year:
1979
Language:
english
File:
PDF, 257 KB
english, 1979
116

Leaf proteins for foods

Year:
1979
Language:
english
File:
PDF, 116 KB
english, 1979
117

Potential for leaf protein as human food

Year:
1979
Language:
english
File:
PDF, 131 KB
english, 1979
118

Advances in new vegetable proteins

Year:
1979
Language:
english
File:
PDF, 69 KB
english, 1979
119

Uses of defatted and partially defatted peanut flours

Year:
1979
Language:
english
File:
PDF, 237 KB
english, 1979
120

Chemical constituents and protein food processing of rapeseed

Year:
1979
Language:
english
File:
PDF, 336 KB
english, 1979
121

Wheat gluten applications in food products

Year:
1979
Language:
english
File:
PDF, 338 KB
english, 1979
122

Food applications of corn germ protein products

Year:
1979
Language:
english
File:
PDF, 320 KB
english, 1979