Introduction to this World Conference Proceedings issue of JAOCS A. R. Baldwin Technical Pages: 99 - 99
Transcription of the Opening Plenary Session of the World Conference on Vegetable Food Proteins Technical Pages: 100 - 102
Soybean protein in human nutrition: An overview V. R. YoungN. S. ScrimshawF. Viteri Technical Pages: 110 - 120
Significance for humans of biologically active factors in soybeans and other food legumes I. Liener Technical Pages: 121 - 129
Effects of consumption of processed soy proteins on minerals and digestion in man P. G. Van StratumM. Rudrum Technical Pages: 130 - 134
New concepts in biological evaluation of novel protein foods Sanford A. Miller Technical Pages: 141 - 144
Nutritional evaluation and acceptance of a novel spun protein food B. Favre Technical Pages: 146 - 150
Effect of composition and processing on the nutritive value of some leguminous seeds R. PionE. Menoles-PereiraJ. Prugnaud Technical Pages: 150 - 153
The nutritive value of the same protein preparations as estimated by human, rat, and chemical assays C. E. Bodwell Technical Pages: 156 - 159
Germinated soybean protein products: Chemical and nutritional evaluation H. M. BauG. Debry Technical Pages: 160 - 162
Effects of soy proteins containing trypsin inhibitors in long term feeding studies in rats J. J. RackisJ. E. McgeeA. N. Booth Technical Pages: 162 - 168
Physiological effects of high soybean diet in man P. G. Van StratumJ. C. Cowan Technical Pages: 168 - 168
Toxicity of cereal protein—Derived peptides for in vitro developing intestine from rat fetus S. AuricchioG. De RitisV. Silano Technical Pages: 168 - 172
World production of food proteins: Situation, Structure, trends V. F. Lischenko Technical Pages: 178 - 180
Effects of price fluctuations in livestock and meat products on vegetable protein markets William W. Gallimore Technical Pages: 181 - 183
Economic considerations on the use of vegetable proteins in Danish meat products Ole Kaae Hansen Technical Pages: 184 - 187
Economic advantages of using vegetable protein products in Scandinavia Percy Willner Technical Pages: 188 - 191
A case study of the introduction of vegetable protein into school meals D. S. B. Simpson Technical Pages: 192 - 194
Basic principles underlying a legislative framework for vegetable protein A. G. Ward Technical Pages: 196 - 200
Review of European legislation on vegetable protein in meat products A. Brincker Technical Pages: 211 - 223
E.E.C. Harmonization program and its impact and status on E.E.C. legislation for vegetable proteins Anthony Kinch Technical Pages: 224 - 226
The status of FAO and codex alimentarius developments on vegetable proteins J. Hutchinson Technical Pages: 227 - 229
International policy developments for vegetable protein foods—The consumer perspective D. H. Grose Technical Pages: 230 - 232
Current developments in protein food regulations—Nutrition and standards of identity W. H. Tallent Technical Pages: 233 - 233
Nutrition and product identity issues regarding vegetable protein legislation M. Fondu Technical Pages: 234 - 234
The United States labeling regulations for vegetable proteins: An historical perspective Eugene I. Lambert Technical Pages: 234 - 237
Comments on the report of the study group on vegetable proteins for human consumption, in particular meat products, by the commission of the European communities (April, 1978) L. Schutte Technical Pages: 237 - 237
Is special legislation for vegetable protein really necessary? Frank S. Anderson Technical Pages: 238 - 239
Textural contribution of vegetable protein products H. L. WilckeD. H. WaggleC. K. Kolar Technical Pages: 259 - 261
Flavor problems of vegetable food proteins J. J. RackisD. J. SessaD. H. Honig Technical Pages: 262 - 271
Methods of studying functional characteristics of vegetable proteins A. -M. Hermansson Technical Pages: 272 - 279
Methods for detection and determination of vegetable proteins in meat products W. J. Olsman Technical Pages: 285 - 287
Flavor problems in the application of soy protein materials L. SchutteG. A. M. Van den Ouweland Technical Pages: 289 - 290
Yield and functional properties of air-classified protein and starch fractions from eight legume flours F. SosulskiC. G. Youngs Technical Pages: 292 - 295