Protein Nutritional Quality Of Foods And Feeds Quality Factors Plant Breeding Composition Processing And Antinutrients PDF Download
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Author | : Mendel Friedman |
Publisher | : |
Total Pages | : 706 |
Release | : 1975 |
Genre | : Medical |
ISBN | : |
Download Protein Nutritional Quality of Foods and Feeds: Quality factors-plant breeding, composition processing, and antinutrients Book in PDF, ePub and Kindle
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.
Author | : United States. Agricultural Research Service. Western Regional Research Laboratory |
Publisher | : |
Total Pages | : 512 |
Release | : 1969 |
Genre | : Farm produce |
ISBN | : |
Download List of Publications & Patents with Abstracts Book in PDF, ePub and Kindle
Author | : Mendel Friedman |
Publisher | : Springer Science & Business Media |
Total Pages | : 879 |
Release | : 2013-03-09 |
Genre | : Science |
ISBN | : 1468433660 |
Download Nutritional Improvement of Food and Feed Proteins Book in PDF, ePub and Kindle
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.
Author | : Richard Owusu-Apenten |
Publisher | : CRC Press |
Total Pages | : 428 |
Release | : 2002-05-24 |
Genre | : Technology & Engineering |
ISBN | : 0824744675 |
Download Food Protein Analysis Book in PDF, ePub and Kindle
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.
Author | : Shuryo Nakai |
Publisher | : John Wiley & Sons |
Total Pages | : 560 |
Release | : 1996-12-17 |
Genre | : Science |
ISBN | : 9780471186144 |
Download Food Proteins Book in PDF, ePub and Kindle
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.
Author | : |
Publisher | : |
Total Pages | : 156 |
Release | : 1977 |
Genre | : |
ISBN | : |
Download Technical Report Book in PDF, ePub and Kindle
Author | : William Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 1537 |
Release | : 2021-02-07 |
Genre | : Reference |
ISBN | : 1948436329 |
Download History of Soy Nutritional Research (1946-1989) Book in PDF, ePub and Kindle
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 20 photographs and illustrations - many color. Free of charge in digital PDF format.
Author | : |
Publisher | : |
Total Pages | : 1734 |
Release | : 1976 |
Genre | : Agriculture |
ISBN | : |
Download Bibliography of Agriculture Book in PDF, ePub and Kindle
Author | : William Shurtleff; Akiko Aoyagi |
Publisher | : Soyinfo Center |
Total Pages | : 2602 |
Release | : 2022-06-03 |
Genre | : Reference |
ISBN | : 1948436760 |
Download History of Tofu and Tofu Products (965 CE to 1984) Book in PDF, ePub and Kindle
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 640 photographs and illustrations - many color. Free of charge in digital PDF format.
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 4016 |
Release | : 2013-05 |
Genre | : Soyfoods |
ISBN | : 1928914551 |
Download History of Tofu and Tofu Products (965 CE to 2013) Book in PDF, ePub and Kindle