Author Description

Examines the major role plant proteins play in both human and animal diets. Discusses the use of plant proteins in both Western and traditional foods of developing countries; plant and meat protein blended foods; effects on skeletal integrity, trace mineral utilization, atherosclerosis, and cancer incidence; effects of processing on proteins; and novel, lesser known proteins. Of interest to nutritionists, food scientists, and clinicians concerned about nutritional aspects of plant proteins for humans. Also helpful to food chemists and biochemists, dieticians, and medicinal chemists concerned with nutrition.