Foods which simulate meat : the nutritional aspects of vegetable protein foods which are meat analogues : report / of the Panel on Novel Foods, Committee on Medical Aspects of Food Policy.

  • Great Britain. Panel on Novel Foods.
Date:
1980
Catalogue details

Licence: Open Government Licence

Credit: Foods which simulate meat : the nutritional aspects of vegetable protein foods which are meat analogues : report / of the Panel on Novel Foods, Committee on Medical Aspects of Food Policy. Source: Wellcome Collection.

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    12. References Bender, A. E. and Husaini, 1976. Nutritive value of proteins in a canned meat product. Journal of Food Technology, 11, 499-503. Bjorn-Rasmussen, E., et al., 1974. Food iron absorption in man: applications of the two-pool extrinsic tag method to measure heme and nonheme iron absorption from the whole diet. Journal of Clinical Investigation, 53, 247-255. Cook, J. D., 1977. Absorption of food iron. Federation Proceedings, 36, 2028-2032. Davies, N. T. and Nightingale, R., 1975. The effects of phytate on intestinal absorption and secretion of zinc, and whole-body retention of zinc, copper, iron and manganese in rats. British Journal of Nutrition, 34, 243-258. Davies, N. T. and Reid, H., 1979. An evaluation of the phytate, zinc, copper, » iron and manganese contents of, and zinc availability from soya-based tex- tured vegetable protein meat substitutes or meat extenders. British Journal of Nutrition, 41, 579-589. Davies, N. T. and Olpin, S. E., 1979. Studies on the ratio phytate-zinc molar contents of diets and a determinant of zinc availability to young rats. British Journal of Nutrition, 41, 591-603. Layrisse, M. and Martinez-Torres, C., 1972. Model for measuring dietary absorption of heme iron: test with a complete meal. American Journal of Clinical Nutrition, 25, 401-411. Ministry of Agriculture, Fisheries and Food, 1974. Committee on Medical Aspects of Food Policy: report of the Working Party on Novel Protein Foods: nutritional aspects of those textured vegetable protein foods which simulate meat. In: Report on novel protein foods by the Ministry of Agriculture, Fisheries and Food, Food Standards Committee. (FSC/REP/62) London, HMSO, p.59. Ministry of Agriculture, Fisheries and Food, 1978. Household food consump- tion and expenditure, 1977: annual report of the National Food Survey Committee. London, HMSO. Monsen, E. R., et al., 1978. Estimation of available dietary iron. American Journal of Clinical Nutrition, 31, 134-141. Reinhold, J. G., et al., 1976a. Binding of zinc to fiber and other solids of wholemeal bread. In: Trace elements in human health and disease, edited by Ananda S. Prasad. Volume 1. Zinc and copper. New York, London, Academic Press, p.163. Reinhold, J. G. et al., 1976b. Decreased absorption of calcium, magnesium, zinc and phosphorus by humans due to increased fiber and phosphorus consumption as wheat bread. Journal of Nutrition, 106, 493-503. Sanders, T. A. B., Ellis, F. R. and Dickerson, J. W. T., 1978. Haematological studies on vegans. British Journal of Nutrition, 40, 9-15.