Nutritional Improvement Of Food And Feed Proteins

Download or read book Nutritional Improvement of Food and Feed Proteins written by Mendel Friedman and published by Springer. This book was released on 1978 with total page 906 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our objective should be to improve the quality and quantity of available food and feed sources by all feasible methods. Much new chemistry and engineering is needed to support genetics and agronomy. Food fortification and supplementation need better guidance based on research. Deleterious side reactions in food storage and processing need to be eliminated or minimized. Ways to measure protein nutritional quality based on information from chemical, biochemical, microbiological, animal, and human studies need to be correlated and optimized. New protein food sources need to be developed; related toxicological and nutritional problems need solutions.

Download or read book Nutritional Improvement of Food and Feed Proteins written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 879 pages. Available in PDF, EPUB and Kindle. Book excerpt: The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.

Download or read book Agriculture, Food and Nutrition for Africa written by and published by . This book was released on 1997 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Improvement of Nutritional Quality of Food Crops written by V. Silano and published by Food & Agriculture Org.. This book was released on 1981 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Protein Analysis written by Richard Owusu-Apenten and published by CRC Press. This book was released on 2002-05-24 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

Download or read book Food Proteins written by Shuryo Nakai and published by John Wiley & Sons. This book was released on 1996-12-17 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 1991-10-23 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research