The presentation of leaf protein on the table: II

A - Papers appearing in refereed journals

Byers, M., Green, S. H. and Pirie, N. W. 1965. The presentation of leaf protein on the table: II. Nutrition. 19 (Summer), pp. 63-70.

AuthorsByers, M., Green, S. H. and Pirie, N. W.
Abstract

The dark green colour of leaf protein was accepted by cooks after a week or two. Fresh or freeze-dried leaf protein dispersed in water to a smooth paste but deep-frozen slabs became gritty and had to be ground in a mill or mortar. Savoury flavours blended with it better than sweet, coffee, or fruit flavours except banana. Recipes are given for 10 dishes. For each dish is given its content of total N and of leaf protein N as percentage of total. Conservatism in food habits was exaggerated but new foods must be demonstrated to the users.

Year of Publication1965
JournalNutrition
Journal citation19 (Summer), pp. 63-70
Open accessPublished as non-open access
Output statusPublished
ISSN0029-666X

Permalink - https://repository.rothamsted.ac.uk/item/95xy0/the-presentation-of-leaf-protein-on-the-table-ii

19 total views
0 total downloads
0 views this month
0 downloads this month