The Amino Acid Composition Of Proteins And Foods
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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.
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.
The Amino Acid Composition Of Proteins And Foods
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Author : R.J. Block
language : en
Publisher:
Release Date : 1947
The Amino Acid Composition Of Proteins And Foods written by R.J. Block and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1947 with categories.
The Amino Acid Composition Of Proteins And Foods
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Author : Richard J. Block
language : en
Publisher:
Release Date : 1945
The Amino Acid Composition Of Proteins And Foods written by Richard J. 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.
The diamino acids, arginine, histidine, lysine, hydroxylysine, and citrulline; The aromatic amino acids, tyosine, tryptophane, phenylalanine, diiodotyrosine, and thyroxine; The sulfur containing amino acids, cystine, cysteine, and methionine; The B-hydroxy amino acids, serine and threonine; The "Leucines", leucine, isoleucine, and valine; The dicarboxylic amino acids, aspartic acid and glutamic acid; Glycine and alanine; Proline and hydroxyproline; General methods for amino acids; Summary tables; The essential amino acid requirements of man.
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 J. Block
language : en
Publisher:
Release Date : 1947
The Amino Acid Composition Of Proteins And Foods written by Richard J. Block and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1947 with categories.
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.
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.
Biochemical Aspects Of New Protein Food
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Author : Jens Adler-Nissen
language : en
Publisher: Elsevier
Release Date : 2014-05-18
Biochemical Aspects Of New Protein Food written by Jens Adler-Nissen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-18 with Science categories.
Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet. Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.
Proteins In Human Nutrition
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Author : Joseph William Geoffrey Porter
language : en
Publisher:
Release Date : 1973
Proteins In Human Nutrition written by Joseph William Geoffrey Porter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Health & Fitness categories.
Protein supplies and requirements; The evaluation of protein quality; The role of food science and technology; Some factors affecting the utilization of proteins; Concluding remarks.