Download or read book Nutritional Evaluation of Cereal Mutants written by Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture and published by . This book was released on 1977 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The Proceedings contain scientific papers,conclusions, and recommendations of nutritionists, analysts,and breeders on the 1) development of nutritional criteriafor mutation breeders; 2) assessment of availabletechniques; 3) prospects for developing early-screening,nutritional evaluation techniques for large populations; and4) recommended lines of research. Conclusions andrecommendations include extensive reviews of chemical,enzymatic, microbiological, and animal assay techniquespresently available. Panel recommendations included methodsfor developing evaluation techniques for carbohydratefractions and the digestible energy of cereals. Studiesreport basic findings in nutritional values, proteinqualities, and nutritional improvement of cereals.
Download or read book Nutritional Evaluation of Cereal Mutants written by and published by . This book was released on 1977 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Cereal Mutants written by and published by . This book was released on 1977 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Cereal Mutants Proceedings of the Advisory Group Meeting on Nutritional Evaluation of Cereal Mutants Jointly Organized by the Joint Fao written by International Atomic Energy Agency and published by . This book was released on 1977 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Cereal Mutants written by Joint FAO/IAEA Division of Atomic Energy in Food and Agricultur and published by . This book was released on 1977 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Cereal Mutants written by and published by . This book was released on 1977 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Cereal Mutants written by and published by . This book was released on 1977 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Cereal Mutants written by and published by . This book was released on 1977 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Cereal Mutants written by and published by . This book was released on 1977 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of Cereal Mutants written by Gesellschaft für Strahlen- und Umweltforschung and published by . This book was released on 1977 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Analysis written by Y. Pomeranz and published by Springer Science & Business Media. This book was released on 2013-12-01 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.
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 Seed Proteins written by W. Gottschalk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: Investigations on seed proteins have been intensively carried out during the past two decades. This is valid with regard to both their chemical composition as well as their nutritive value. The development of new biochemical and physical methods has resulted in obtaining deep insights into the structures of seed proteins and their mutual interactions. Intensive exchange of information between the scientists participating in national and international research programmes has given strong impulses for intensifying the research in this field. For the quantitative and quali tative investigations of seed proteins, not only some model plants were used; on the contrary, they were carried out on a large number of different crops important for different regions of the earth. In this way, a level of knowledge has been reached which could not be expected in this diversity within such a short period. This holds not only true for biochemical but also for physiological characters of the species of the limiting amino acids studied. With regard to nutritional aspects, the problem was of special interest, but also seed proteins acting as antinutritional factors were analysed in detail. Based on the knowledge of seed protein structures, it was possible to perform investigations on the genetic basis of their synthesis. This was done under two different aspects: The basic knowledge on the genes involved should be widened; moreover, it should be tried to improve the seed proteins quantitatively and qualitatively under the influence of mutant genes.
Download or read book Sorghum and Millets in Human Nutrition written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1995 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Download or read book Nutritional and Toxicological Aspects of Food Safety written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Naturally occurring antinutrients and food toxicants, and those formed during food processing, adversely affect the nutri tional quality and safety of foods. Because of the need to improve food quality and safety by plant breeding, fortification with appropriate nutrients, and processing methods, and because of the growing concern about possible direct relationships between diet and diseases, research is needed to: (1) evaluate the nutritive quality and safety of crops and fortified, supplemented, and processed foods; (2) define conditions that favor or minimize the formation of nutritionally antagonistic and toxic compounds in foods; and (3) define the toxicology, metabolism, and mechanisms of the action of food ingredients and their metabolites. As scientists interested in improving the safety of the food supply, we are challenged to respond to the general need for exploring: (1) possible adverse consequences of antinutrients and food toxicants; and (2) factors which contribute to the formation and inactivation of undesirable compounds in foods. Medical research offers an excellent analogy. Studies on causes and mechanisms of disease processes are nearly always accompanied by parallel studies on preventive measures and cures. Such an approach offers the greatest possible benefits to the public.
Download or read book Five Year Report written by United States-Japan Cooperative Medical Science Program and published by . This book was released on 1975 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
