A - Papers appearing in refereed journals
Pirie, N. W. 1966. The merits of food proteins from novel sources. Science Progress. 54 (215), pp. 401-412.
|Authors||Pirie, N. W.|
Those who control national and international research funds have belatedly realized that lack of protein is the most intractable feature of the world's food supply. Ways for increasing the supply of edible protein by extending the use of existing methods, improving the use of existing products, applying new technological methods to existing products, and using radically new methods of production, are surveyed. The protein made will be of varying nutritional value. This value cannot always be assessed in brief trials and more work is needed on the phenomena associated with acclimatization to novel foods. Acclimatization to novel ideas, both by consumers and research directors, is discussed and some suggestions are made about the strategy to be adopted in introducing novel foods. The world's present, and probable future, protein needs are so large that existing research programs must be regarded as essentially palliative and a plea is made for a more radical approach.
|Year of Publication||1966|
|Journal citation||54 (215), pp. 401-412|
|Web address (URL)||https://www.jstor.org/stable/43425694|
|Open access||Published as non-open access|
|01 Jul 1966|
|Copyright license||Publisher copyright|
|Publisher||Science Reviews 2000 Ltd|
Permalink - https://repository.rothamsted.ac.uk/item/8wxvx/the-merits-of-food-proteins-from-novel-sources