Evaluation of Novel Protein Products
Proceedings of the International Biological Programme (IBP) and Wenner-Gren Center Symposium Held in Stockholm, September 1968
- 1st Edition - January 1, 1970
- Latest edition
- Editors: A. E. Bender, B. Löfqvist, R. Kihlberg
- Language: English
Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged… Read more
Description
Description
Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy in the examination of unique protein foods.
Session 2 of the book is about the unique sources of protein. Possible sources include oilseed, fish, animal husbandry, cereal varieties, and leaf proteins. Sessions 3 to 6 analyze the nutritional value and quality of the said protein sources. Session 7 contains the closing statement about the challenge of protein-calorie malnutrition.
Doctors, economists, as well as academic and research students whose focus of study is on food shortage and impact of protein in the human food consumption will find this book invaluable.
Table of contents
Table of contents
Preface
Opening Address
Session 1. The World Food Problem
The Treatment of the Nutrition Problems in the Science of Economics
Human Protein Requirements and Malnutrition
Food Habits and Taboos and the Potentials of Twentieth-Century Food Science and Technology
Strategy in the Evaluation of Novel Protein Foods
Session 2. Novel Protein Sources
Oilseed Protein as Related to the World Food Problem
Fish Protein
Animal Husbandry Proteins
New Cereal Varieties with High Protein Quality
Leaf Proteins
Single-Cell Protein
Amino-Acid Supplementation and the World Food Problem
Session 3. Nutritional Evaluation of Protein Quality. I
Nutritional Evaluation of Proteins by Laboratory Animals
The Nutritional Evaluation of Protein Supplements to Diets
Mice as Test Animals for Screening Protein Quality
Changes in Plasma-Free Amino Acids in Short Growth Studies with Rats
Session 4. Nutritional Evaluation of Protein Quality. II
Nutritional Evaluation of Proteins by Chemical Methods
Determination of Free and Protein-Bound Amino Acids
Determination of Available Lysine by Column Chromatography
Estimation of Protein Content and Quality by Dye Binding
Nutritional Evaluation of Proteins by Enzymatic Methods
Protein Evaluation by Micro-Organisms
Microbiological Determination of Amino Acids by the Cup-Plate Method
Nutritive Evaluation of Protein Quality with Tetrahymena pyriformis W.
Session 5. Toxic, Hygienic, and Functional Evaluation of Protein Products
The Safety Evaluation of New Sources of Protein for Man
Determination of Toxic Split Products from Glucosinolates in Seed Meals of Some Cruciferae Plants
Radio-Immuno Assays as a Means of Determining Small Quantities of Specific Proteins
Fish Protein Hydrolysate. Requirements of Production in Relation to Possible Toxin Formation
Microbiological Examination of Proteins with Special Reference to Pathogenic and Toxic Micro-Organisms
Functional Evaluation of Protein in Food Systems
Session 6. Effect of Processing and Storage on the Value of Protein Products
Analytical Criteria for the Effects of Processing and Storage on Proteins
Factors Affecting the Nutritive Value of Protein Foods
Effect of Processing on the Nutritional Value of Fish Protein Concentrate
Preventing the Deterioration of Raw Materials and Products
Preventing the Deterioration of Protein Sources and Products
Session 7. Statements
Proteins in Our Time
The Challenge of Protein-Calorie Malnutrition
Panel Discussion: Science and the World Food Problem
Resolutions
List of Participants
Index
Titles Already Published in this Series
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 11, 2013
- Language: English