Download or read book Amino Acid Fortification of Cereals written by National Research Council (U.S.). Task Force on Amino Acid Fortification of Cereals and published by . This book was released on 1988 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Amino Acid Fortification of Cereals written by National Research Council (U.S.). Task Force on Amino Acid Fortification of Cereals and published by . This book was released on 1984 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Amino Acid Fortification of Cereals written by G. Richard Jansen and published by . This book was released on 197? with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Improving the Nutrient Quality of Cereals written by Harold Ludwig Wilcke and published by . This book was released on 1977 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Amino Acid Fortification of Cereals written by Cornell University. Division of Nutritional Sciences. Program in International Nutrition and published by . This book was released on 1988 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Global Malnutrition and Cereal Fortification written by James E. Austin and published by . This book was released on 1979 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Fortification of cereals with vitamins andminerals, or protein, may contribute to better diets forundernourished peoples globally, but the concept of a"protein crisis" remains controversial. Some scientistscontend that, in less developed countries, mostundernutrition results from inadequate intake of the usualfoods rather than of insufficient or poor grade protein.Five categories of barriers to program implementation areexplored with examples from the literature and results offield research. Feasibility studies are reported forGuatemala, Tunisia, and Thailand.
Download or read book Amino Acid Composition and Biological Value of Cereal Proteins written by Radomir Lásztity and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.
Download or read book Vitamin and Amino Acid Fortification of Cereal Grain and Its Products written by Hisateru Mitsuda and published by . This book was released on 1971 with total page 19 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Amino Acid Fortification of Protein Foods written by Nevin S. Scrimshaw and published by MIT Press (MA). This book was released on 1971 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses itself to the many-faceted nature of the protein problem and focuses on the potential usefulness of amino acid fortification as one step towards its solution.
Download or read book New Protein Foods written by Aaron Altschul and published by Elsevier. This book was released on 2012-12-02 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Protein Foods, Volume 1: Technology Part A deals with protein methodologies in transforming protein sources into better or more useful sources. This volume is organized into 10 chapters that summarize possible sources of protein foods, such as legumes, meat, poultry products, and meat analogs. The introductory chapter presents an overview of the definition of food problem of the societies, the concept of affluent malnutrition, and the role of protein foods. This book then discusses the extent of controversy surrounding the issue of the amino acid fortification of cereals. It emphasizes rice, as it is a major staple in regions where fortification with amino acids should be of great benefit in eliminating malnutrition and improving the health and performance of the populations. This is followed by a discussion on protein fortification of various forms of breads and other products. Chapters 5-8 are devoted into the role of food proteins in human nutrition and the available technologies for their treatment. Emerging protein foods unique to Japan, including products of enzyme applications, are also discussed and their prospects are assessed. The concluding chapter presents underlying philosophies and problems as food and drug laws and regulations move to further definition of food products. It also presents the concern about food nutritive values in changing times. This book is an ideal source of information for food technologists and researchers who are interested with the evolving field of food proteins.
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 Amino Acid Fortification of Rice written by Glenn Theodore Guillory and published by . This book was released on 1974 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Digestibility and Amino Acid Availability in Cereals and Oilseeds written by John W. Finley and published by . This book was released on 1985 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Amino acid content as an estimate of quality for humans; Reducing variability in amino acid analysis; Interactions between proteins and constituents that affect protein quality; In vitro methods to measure sulfur amino acid availability; Amino acids in cereal proteins and protein fractions; Proteins in developing and germinating cereal grains and grain fractions; Functional and nutritional characteristics of cereal proteins; Effects of food processing on protein digestibylity and amino acid availability; In vitro methods to predict lysine availability; Direct measurements of amino acid digestibility in swine; Digestibility of plant proteins: animal studies; Absorption of products of protein digestion.
Download or read book Selected References on Cereal Grains in Protein Nutrition written by Callie Mae (Williams) Coons and published by . This book was released on 1968 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Amino Acid Fortification of Protein Foods Report of an International Conference Held at Massachusetts Institute of Technology September 16 to 18 1969 written by massachusetts institute of technology International conference on amino acid fortification of protein foods and published by . This book was released on 1971 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The World Food Problem written by United States. Panel on the World Food Supply and published by . This book was released on 1967 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cereals and Cereal Based Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2021-07-29 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
