Amino Acid Content Of Foods
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Amino Acid Content Of Foods
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Author : Martha Louise Orr
language : en
Publisher:
Release Date : 1957
Amino Acid Content Of Foods written by Martha Louise Orr and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1957 with Amino acids categories.
Includes tables on content per gram of total nitrogen in edible portion of foods.
Amino Acid Content Of Foods
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Author : Martha Louise Orr
language : en
Publisher:
Release Date : 1966
Amino Acid Content Of Foods written by Martha Louise Orr and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with categories.
Amino Acid Content Of Foods And Biological Data On Proteins
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Author :
language : en
Publisher:
Release Date : 1970-01-01
Amino Acid Content Of Foods And Biological Data On Proteins written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970-01-01 with Amino acids categories.
Amino Acid Content Of Foods Classic Reprint
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Author : Martha Louise Orr
language : en
Publisher: Forgotten Books
Release Date : 2017-11-19
Amino Acid Content Of Foods Classic Reprint written by Martha Louise Orr and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-19 with Science categories.
Excerpt from Amino Acid Content of Foods The maximum and minimum values shown for each amino acid in a food do not in every case include the extreme values reported. For example, averages of results were used from a large collaborative study (2k) in which several laboratories par ticipated in analysis of the same samples. Also averages from replicate deter minations from.a single laboratory or the preferred values, if indicated by the investigators, were used. Occasionally extreme values were arbitrarily eliminated, where they appeared to be entirely unreasonable in view of reports on other sam ples of the item. Even so, inspection of the maximum and minimum values shows very wide ranges, indicating the need for further intensive study. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Nutritional Improvement Of Food And Feed Proteins
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Author : Mendel Friedman
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Nutritional Improvement Of Food And Feed Proteins written by Mendel Friedman and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Science categories.
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 And Amino Acid Nutrition
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Author : Anthony Albanese
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Protein And Amino Acid Nutrition written by Anthony Albanese and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Protein and Amino Acid Nutrition describes the state of knowledge concerning the nutrition of proteins and amino acids. Topics range from the effect of some therapeutic agents on protein and amino acid nutrition, to species and age differences in amino acid requirements; utilization of D-amino acids; effect of proteins and amino acids on the growth of adult tissue in vitro; and amino acid requirements of animals and young adults. This volume is organized into 16 chapters and begins with an overview of the nutritional implications of the metabolic interrelationships of amino acids. The next chapters discuss experiments that tested the differences in amino acid requirements due to the differences in age and in species among animals, the biochemical individuality of amino acid requirements, and the utilization of dietary proteins. This book explains the synthesis of tissue proteins in relation to the essential amino acids; the link between food energy and nitrogen metabolism; and the use of the repletion method to measure the nutritive value of proteins, protein hydrolyzates, and amino acid mixtures. The final chapter discusses the nutritional needs of the older age groups. This book is intended for scientists, students, and researchers interested in human and animal nutrition.
Amino Acid Composition And Biological Value Of Cereal Proteins
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Author : Radomir Lásztity
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Amino Acid Composition And Biological Value Of Cereal Proteins written by Radomir Lásztity and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.
The Amino Acid Composition Of Proteins And Foods
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Author : Richard Joseph Block
language : en
Publisher:
Release Date : 1951
The Amino Acid Composition Of Proteins And Foods written by Richard Joseph Block and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1951 with Amino Acids categories.
Gb 5009 124 2016 Translated English Of Chinese Standard Gb5009 124 2016
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Author : https://www.chinesestandard.net
language : en
Publisher: https://www.chinesestandard.net
Release Date : 2018-01-26
Gb 5009 124 2016 Translated English Of Chinese Standard Gb5009 124 2016 written by https://www.chinesestandard.net and has been published by https://www.chinesestandard.net this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-26 with Health & Fitness categories.
This Standard specifies using the amino acid analyzer (ninhydrin post-column derivatization ion exchange chromatography) to determine the amino acid in foods. This Standard is applicable to determine the amino acid hydrolyzed by acid in foods, there are totally 16 kinds of amino acids such as aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine.
The Amino Acid Composition Of Proteins And Foods
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Author : Richard Joseph Block
language : en
Publisher:
Release Date : 1945
The Amino Acid Composition Of Proteins And Foods written by Richard Joseph Block and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1945 with categories.