Nutritional Improvement Of Food And Feed Proteins

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Nutritional Improvement of Food and Feed Proteins

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1468433660
Total Pages : 879 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Nutritional Improvement of Food and Feed Proteins by : Mendel Friedman

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.

Protein Resources and Technology

Author : Nevin S. Scrimshaw
Publisher :
ISBN 13 :
Total Pages : 114 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Protein Resources and Technology by : Nevin S. Scrimshaw

Download or read book Protein Resources and Technology written by Nevin S. Scrimshaw and published by . This book was released on 1975 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:

New Protein Foods

Author : Aaron M. Altschul
Publisher : Academic Press
ISBN 13 : 1483215954
Total Pages : 342 pages
Book Rating : 4.4/5 (832 download)

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Book Synopsis New Protein Foods by : Aaron M. Altschul

Download or read book New Protein Foods written by Aaron M. Altschul and published by Academic Press. This book was released on 2013-10-22 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Protein Foods, Volume 2: Technology, Part B covers examples of mixtures of pure amino acids used in medicine, as well as of the vast social possibilities inherent in exploiting pure synthetic nutrients. The book discusses new approaches to marketing fish; new approaches to marketing milk products; and extrusion cooking. The text also describes the development of the particular knowledge in nutrition and food science and technology that allowed the first chemically defined, almost complete, synthetic foods to be produced. The role of flavor in new protein technologies; mass and institutional feeding of protein foods; and the use of nutrient intervention to improve nutritional status are also considered. The book further tackles the AID program for the introduction of new protein technologies; the notable happenings occurring in the technology and marketing of meat analogs; and the limits of technology.

Food Protein Analysis

Author : Richard Owusu-Apenten
Publisher : CRC Press
ISBN 13 : 0824744675
Total Pages : 428 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Food Protein Analysis by : Richard Owusu-Apenten

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.

Food Proteins

Author : Shuryo Nakai
Publisher : John Wiley & Sons
ISBN 13 : 9780471186144
Total Pages : 560 pages
Book Rating : 4.1/5 (861 download)

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Book Synopsis Food Proteins by : Shuryo Nakai

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.

Protein Nutritional Quality of Foods and Feeds

Author : American Chemical Society
Publisher :
ISBN 13 :
Total Pages : 656 pages
Book Rating : 4.:/5 (311 download)

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Book Synopsis Protein Nutritional Quality of Foods and Feeds by : American Chemical Society

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.

Nutritional and Toxicological Consequences of Food Processing

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1489926267
Total Pages : 531 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Nutritional and Toxicological Consequences of Food Processing by : Mendel Friedman

Download or read book Nutritional and Toxicological Consequences of Food Processing written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.

Alternative Proteins

Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
ISBN 13 : 1000510743
Total Pages : 408 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Alternative Proteins by : Alaa El-Din A. Bekhit

Download or read book Alternative Proteins written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2022-01-20 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.

Food Proteins and Their Applications

Author : Srinivasan Damodaran
Publisher : Routledge
ISBN 13 : 1351447521
Total Pages : 998 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Food Proteins and Their Applications by : Srinivasan Damodaran

Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by Routledge. This book was released on 2017-10-19 with total page 998 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Chemistry and Safety of Acrylamide in Food

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 9780387239200
Total Pages : 492 pages
Book Rating : 4.2/5 (392 download)

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Book Synopsis Chemistry and Safety of Acrylamide in Food by : Mendel Friedman

Download or read book Chemistry and Safety of Acrylamide in Food written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2005-04-22 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.

The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future

Author : Antonio M. De Ron
Publisher : Frontiers Media SA
ISBN 13 : 2889451623
Total Pages : 327 pages
Book Rating : 4.8/5 (894 download)

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Book Synopsis The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future by : Antonio M. De Ron

Download or read book The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future written by Antonio M. De Ron and published by Frontiers Media SA. This book was released on 2017-05-03 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grain legumes, together with quinoa and amaranth (pseudocereals) and other crops are attractive candidates to satisfy the growing demand for plant protein production worldwide for food and feed. Despite their high value, many protein crops have not been adequately assessed and numerous species are underutilized. Special attention has to be paid to genetic diversity and landraces, and to the key limiting factors affecting yield, including water deficiency and other abiotic and biotic stresses, in order to obtain stable, reliable and sustainable crop production through the introduction and local adaptation of genetically improved varieties. Legumes, the main protein crops worldwide, contribute to the sustainable improvement of the environment due to their ability to fix nitrogen and their beneficial effects on the soil. They play a key role in the crop diversification and sustainable intensification of agriculture, particularly in light of new and urgent challenges, such as climate change and food security. In addition, the role of legumes in nutrition has been recognized as a relevant source of plant protein, together with other benefits for health. Chapters dealing with common bean, lupine, soybean, lentil, cowpea and Medicago are included in this book. Most contributions deal with legumes, but the significant number of papers on different aspects of quinoa gives an idea of the increasing importance of this protein crop. Pseudocereals, such as quinoa and amaranth, are good sources of proteins. Quinoa and amaranth seeds contain lysine, an essential amino acid that is limited in other grains. Nutritional evaluations of quinoa indicate that it constitutes a source of complete protein with a good balance among all of the amino acids needed for human diet, and also important minerals, vitamins, high quality oils and flavonoids. Other protein crops also included in this book are hemp, cotton and cereals (maize, wheat and rice). Although cereals protein content is not high, their seeds are largely used for human consumption. In this book are included articles dealing with all different aspects of protein crops, including nutritional value, breeding, genetic diversity, biotic and abiotic stress, cropping systems or omics, which may be considered crucial to help provide the plant proteins of the future. Overall, the participation of 169 authors in 29 chapters in this book indicates an active scientific community in the field, which appears to be an encouraging reflect of the global awareness of the need for sustainability and the promising future of proteins crops as a source of food and feed.

Agriculture, Food and Nutrition for Africa

Author :
Publisher :
ISBN 13 :
Total Pages : 464 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Agriculture, Food and Nutrition for Africa by :

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:

Publications and Patents with Abstracts

Author : United States. Agricultural Research Service. Southern Regional Research Center
Publisher :
ISBN 13 :
Total Pages : 382 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Publications and Patents with Abstracts by : United States. Agricultural Research Service. Southern Regional Research Center

Download or read book Publications and Patents with Abstracts written by United States. Agricultural Research Service. Southern Regional Research Center and published by . This book was released on 1976 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1475700229
Total Pages : 563 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods by : Mendel Friedman

Download or read book Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 563 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soybean protei ns are wi de 1 y used inhuman foods ina vari ety of forms, including baby formulas, flour, soy protein concentrates, soy protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy proteins impairs nutritional quality and possible safety of this impportant legume. Normal processing conditions based on the use of heat do not completely inactivate these inhibitors, so that residual amounts of plant protease inhibitors are consumed by animals and man. Inhibitors of digestive enzymes are present not only in legumes, such as soybeans, lima beans, and kidney beans, but also in nearly all plant foods, including cereals and potatoes, albeit in much smaller amounts. The antinutritional effects of inhibitors of proteolytic enzymes have been widely studied and can be ameliorated by processing and/or sulfur amino acid fortification. A more urgent concern is reports that rats fed diets containing even low levels of soybean-derived inhibitors, which are found in foods such as soy-based baby formulas, may develop over their lifespan pancreatic lesions leading eventually to neoplasia or tumor formation. On the other hand, recent stUdies suggest that certain enzyme inhibitors from plant foods may prevent cancer formation in other tissues. A key question, therefore, is whether inhibitors from plant foods constitute a human health hazard.

Protein Nutritional Quality of Foods and Feeds

Author : Mendel Friedman
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (197 download)

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Book Synopsis Protein Nutritional Quality of Foods and Feeds by : Mendel Friedman

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:

Food Proteins

Author : P.F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780853341437
Total Pages : 386 pages
Book Rating : 4.3/5 (414 download)

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Book Synopsis Food Proteins by : P.F. Fox

Download or read book Food Proteins written by P.F. Fox and published by Springer Science & Business Media. This book was released on 1982 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book attempts to bridge the two extreme ends of protein science: on one end, systems proteomics, which describes, at a system level, the intricate connection network that proteins form in a cell, and on the other end, protein chemistry and biophysics, which describe the molecular properties of individual proteins and the structural and thermodynamic basis of their interactions within the network. Bridging the two ends of the spectrum is bioinformatics and computational chemistry. Large data sets created by systems proteomics need to be mined for meaningful information, methods need to be designed and implemented to improve experimental designs, extract signal over noise, and reject artifacts, and predictive methods need to be worked out and put to the test.

New Protein Foods in Human Health

Author : Fred H. Steinke
Publisher : CRC Press
ISBN 13 : 9780849369049
Total Pages : 232 pages
Book Rating : 4.3/5 (69 download)

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Book Synopsis New Protein Foods in Human Health by : Fred H. Steinke

Download or read book New Protein Foods in Human Health written by Fred H. Steinke and published by CRC Press. This book was released on 1991-10-24 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a compilation of recent research on the use of new food proteins to improve the economics, nutrition, and health of foods. The book places particular emphasis on the use of new plant protein sources in the diet, the development of new foods, and the modification of existing foods to improve human health. It also reviews potential sources of new protein foods, the use of soy proteins in foods, and new low-fat protein foods that can help prevent obesity and heart disease in people of all ages. The book is unique in its presentation of both western and Soviet research in protein foods. New Protein Foods in Human Health: Nutrition, Prevention, and Therapy is an important book for anyone involved in protein food research.