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Article: Evolving food proteins.(Food proteins: processing applications)
- Article from:
- Chemistry and Industry
- Article date:
- December 4, 2000
- Author:
CopyrightCOPYRIGHT 2000 Society of Chemical Industry. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Food proteins: processing applications
Shuryo Nakai & H Wayne Modler (eds)
Chichester: Wiley-VCH, 2000
Ppvii+390, [pound]64.50, ISBN 0471 29785 2
Mass production of food is a vital industry. In the rich, industrialised countries of the western world, a minority who work in food production provides food for the majority of the population. In 1900, 30% of the UK labour force was involved in agriculture. By the 1970s, less than 10% of the population produced 60% of the food consumed.
In the last century, annual world food production has increased enormously. However, this increase has largely been confined to the rich, ...