Download or read book PROTEIN NUTRITIONAL QUALITY OF FOODS AND FEEDS PAPERS PRESENTED AT AN ACS SYMPOSIUM ON CHEMICAL AND BIOLOGICAL METHODS FOR PROTEIN QUALITY EVALUATION AMERICAN CHEMICAL SOCIETY 2 PARTS written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Protein Nutritional Quality of Foods and Feeds written by American Chemical Society and published by . This book was released on 1975 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: In view of the world problems of malnutrition and inadequate food supplies, the nutritional quality of protein sources is becoming increasingly important. This issue is addressed in a 2-volume text examining protein quality in food products and feeds. Part I describes biological and chemical assay techniques for determining protein quality. These include quantitative biochemical assays for the amino acids, especially essential lysine, methionine and tryptophan, as well as tests for evaluating protein bioavailability, digestibility and protein efficiency ratio in animals and man. Biochemical parameters representing indices of protein nutritional value and methods for the complete evaluation of dietary proteins are discussed. Part 2 analyzes the protein quality of specific foods and feeds and reviews the effect of processing, plant breeding, enzymes, antinutrients and other factors of protein quality. Technologies for the improvement of protein sources are also presented.
Download or read book Protein Nutritional Quality of Foods and Feeds written by and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Protein Nutritional Quality of Foods and Feeds written by M. Friedman and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Protein Nutritional Quality of Foods and Feeds Quality factors plant breeding composition processing and antinutrients written by Mendel Friedman and published by . This book was released on 1975 with total page 706 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: In view of the world problems of malnutrition and inadequate food supplies, the nutritional quality of protein sources is becoming increasingly important. This issue is addressed in a 2-volume text examining protein quality in food products and feeds. Part I describes biological and chemical assay techniques for determining protein quality. These include quantitative biochemical assays for the amino acids, especially essential lysine, methionine and tryptophan, as well as tests for evaluating protein bioavailability, digestibility and protein efficiency ratio in animals and man. Biochemical parameters representing indices of protein nutritional value and methods for the complete evaluation of dietary proteins are discussed. Part 2 analyzes the protein quality of specific foods and feeds and reviews the effect of processing, plant breeding, enzymes, antinutrients and other factors of protein quality. Technologies for the improvement of protein sources are also presented.
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 Protein Nutritional Quality of Foods and Feeds written by Mendel Friedman and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Protein Functionality in Foods written by John P. Cherry and published by . This book was released on 1981 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Symposium proceedings (American Chemical Society, Division of Agricultural and Food Chemistry 1980) on physico-chemistry of protein functionality are presented. The functional properties that are contributed by protein are discussed in separate papers; these properties include: color, flavor, texture, solubility and viscosity; adhesion and cohesion; gelation and coagulation; whippability and aeration; water and fat absorption; emulsifiers (milk proteins); and emulsification (vegetable proteins). Nutrient bioavailability, enzyme modification of proteins, and multiple regression modeling of functionality also are discussed. (rkm).
Download or read book Nutritional Evaluation of Protein Foods written by Peter L. Pellett and published by . This book was released on 1980 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Advances in the techniques and methodologies for the evaluation of protein quality are presented for agricultural researchers. An overall view of the strengths and weaknesses of the various evaluation methods is provided along with in-depth descriptions of several new and established techniques. The discussions cover the protein requirements of humans and their relevance to protein quality evaluation, the analytical methods for determining the amino acids profiles of particular foods, chemical and microbiological assays of protein quality, use of animal experimentation and clinical methods, and choice of procedure. The specific methodologies described include the Kjeldahl procedure for total nitrogen determination, sulphur amino acid analysis by performic acid pre-oxidation, the four-enzyme in vitro assay for protein digestibility, and procedures for the determination of net protein utilization and relative protein value in rats.
Download or read book Protein Quality Evaluation written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1991 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Evaluation of Protein Quality written by National Research Council (U.S.). Committee on Protein Malnutrition and published by National Academies. This book was released on 1963 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Protein Nutritional Quality of Foods and Feeds written by and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Seed Proteins written by Peter R. Shewry and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins.
Download or read book Protein Nutritional Quality of Foods and Feeds written by and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Books in Series written by and published by . This book was released on 1980 with total page 2410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Protein Nutritional Quality of Foods and Feeds written by Mendel Friedman and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Protein Quality in Humans written by C. E. Bodwell and published by . This book was released on 1981 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A critical assessment of currently used protein quality evaluation methods is given. The material includes: the importance of protein quality; methods used to assess the protein nutritive value (PNV) in humans; and in vitro methodology for assessing PNV. Guidelines are given for assessing the precision and accuracy in estimates of PNV in human studies; the acceptable degree of accuracy and precision in such estimates can then be defined. Task force reports that discuss the validity and potential use of in vitro assays for predicting protein quality for human consumption are given. (wz).
