Plant Proteins: Applications, Biological Effects, and Chemistry (Acs Symposium Series)

Examines the major role plant proteins play in both human and animaldiets. Discusses the use of plant proteins in both Western and traditional foodsof developing countries; plant and meat protein blended foods; effects onskeletal integrity, trace mineral utilization, atherosclerosis, and cancerincidence; effects of processing on proteins; and novel, lesser known proteins.Of interest to nutritionists, food scientists, and clinicians concerned aboutnutritional aspects of plant proteins for humans. Also helpful to food chemistsand biochemists, dieticians, and medicinal chemists concerned withnutrition.Ory, Robert L. is the author of 'Plant Proteins: Applications, Biological Effects, and Chemistry (Acs Symposium Series)', published 1986 under ISBN 9780841209763 and ISBN 0841209766.