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Leaf Protein : And its By-products in Human and Animal Nutrition - N. W. Pirie

Leaf Protein

And its By-products in Human and Animal Nutrition

Hardcover

Published: 27th February 1987
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This is an updated and extensively revised second edition of N. W. Pirie's much acclaimed earlier work, Leaf Protein and Other Aspects of Fodder Fractionation (Cambridge University Press 1978). The fibrous character and flavour of many leaf crops impede their use as green vegetables, and feeding them directly to animals is relatively inefficient. The advantages of separating a fraction for use as human food, and a residue for animal feeding, have gained recognition during the last ten years. In suitable climates, fractionating leafy material can yield more edible protein than other forms of agriculture. The book concludes with a discussion of the problems that arise when leaf protein is made and used in practice, and of the potential role of fodder fractionation in human and animal nutrition. This volume will be of practical importance to students and research workers in animal and human nutrition, agriculture and rural development, particularly those with an interest in developing countries.

Introduction
List of abbreviations
Historical and anatomical background
Prelude to production
Choice of crops and yields of extractable protein from them
Separation, purification, composition and fractionation
Preservation, storage and modification
Digestibility in vitro and nutritive value in animals
Human trials and experiments
The value of the extracted fibre and the 'whey'
The role of fodder fractionation in practice
Appendix
References
Author index
Subject index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780521330305
ISBN-10: 0521330300
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 224
Published: 27th February 1987
Publisher: Cambridge University Press
Country of Publication: GB
Dimensions (cm): 22.8 x 15.2  x 1.4
Weight (kg): 0.49
Edition Number: 2
Edition Type: Revised