Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs

Agric amino acids animal antigenic bran carbohydrate casein Cereal composition consumption containing cooking corn cottonseed cowpea defatted dehulled developed diet dietary fiber digestibility dryer effect enzyme export extraction extractor extruder faba bean factors feed fermentation fish meal flakes flavor flour Food Chem Food Sci fraction functional properties glandless gossypol grain growth Ibid improved increased ingredients leaf proteins legumes levels lupin lysine meat methionine method milk miso moisture nitrogen Nutr nutritional value oilseeds peanut pellet plant preparation protein concentrate protein isolate protein products protein sources rapeseed raw materials reduced reported Research rice rumen seed shrimp soaking soluble solvent soy protein soy sauce soybean meal soymilk starch steam supplementation TABLE Technol tein tempeh temperature texture tion tofu trypsin inhibitor ultrafiltration utilization vegetable proteins vitamins vitro weight wheat gluten yield