New Protein Foods

Author : Aaron Altschul
Publisher : Elsevier
Page : 526 pages
File Size : 41,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323147170

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New Protein Foods by Aaron Altschul Pdf

New Protein Foods, Volume 1: Technology Part A deals with protein methodologies in transforming protein sources into better or more useful sources. This volume is organized into 10 chapters that summarize possible sources of protein foods, such as legumes, meat, poultry products, and meat analogs. The introductory chapter presents an overview of the definition of food problem of the societies, the concept of affluent malnutrition, and the role of protein foods. This book then discusses the extent of controversy surrounding the issue of the amino acid fortification of cereals. It emphasizes rice, as it is a major staple in regions where fortification with amino acids should be of great benefit in eliminating malnutrition and improving the health and performance of the populations. This is followed by a discussion on protein fortification of various forms of breads and other products. Chapters 5-8 are devoted into the role of food proteins in human nutrition and the available technologies for their treatment. Emerging protein foods unique to Japan, including products of enzyme applications, are also discussed and their prospects are assessed. The concluding chapter presents underlying philosophies and problems as food and drug laws and regulations move to further definition of food products. It also presents the concern about food nutritive values in changing times. This book is an ideal source of information for food technologists and researchers who are interested with the evolving field of food proteins.

Author : Fred H. Steinke,Doyle H. Waggle,Michel N. Volgarev
Publisher : CRC Press
Page : 232 pages
File Size : 50,9 Mb
Release : 1991-10-24
Category : Medical
ISBN : 0849369045

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New Protein Foods in Human Health by Fred H. Steinke,Doyle H. Waggle,Michel N. Volgarev Pdf

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.

Author : Aaron M. Altschul,Harold L. Wilcke
Publisher : Academic Press
Page : 497 pages
File Size : 45,9 Mb
Release : 2013-09-17
Category : Technology & Engineering
ISBN : 9781483215976

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New Protein Foods by Aaron M. Altschul,Harold L. Wilcke Pdf

New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemistry and biology of seed storage proteins as well as the structure of soy proteins. The text also includes articles on the relationships of genetic engineering to conventional genetic technology and plant breeding, and the potentials for applications of genetic engineering technology to soybeans. The physicochemical and functional properties of oilseed proteins, with emphasis on soy proteins; the chemical and enzymatic modification of plant proteins; and the nutritional characteristics of oilseed proteins are also considered. The book further demonstrates articles on the processes of manufacturing isolated soy protein; the characteristics of isolates; nutritional, the physical, and functional properties; and the major applications of isolated soy proteins. The text concludes by including articles on the production, physicochemical properties, and nutritional aspects of rapeseed, ground nuts, sunflower seeds, and sesame proteins. Nutritionists, horticulturists, agriculturists, agronomists, food technologists, and people involved in related manufacturing companies will find the book invaluable.

Author : Aaron Mayer Altschul
Publisher : Unknown
Page : 128 pages
File Size : 49,9 Mb
Release : 1974
Category : Food industry and trade
ISBN : OCLC:876047417

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New protein foods by Aaron Mayer Altschul Pdf

Author : Aaron M. Altschul
Publisher : Academic Press
Page : 343 pages
File Size : 50,7 Mb
Release : 2013-10-22
Category : Cooking
ISBN : 9781483215952

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New Protein Foods by Aaron M. Altschul Pdf

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.

Author : Aaron M. Altschul
Publisher : Academic Press
Page : 425 pages
File Size : 42,7 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483288048

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New Protein Foods by Aaron M. Altschul Pdf

Approx.408 pages

Author : Aaron Mayer Altschul
Publisher : Unknown
Page : 128 pages
File Size : 46,9 Mb
Release : 1974
Category : Food industry and trade
ISBN : 0120548011

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New Protein Foods: Technology by Aaron Mayer Altschul Pdf

Author : Jens Adler-Nissen,Bjørn O. Eggum,Lars Munck
Publisher : Elsevier
Page : 229 pages
File Size : 40,8 Mb
Release : 2014-05-18
Category : Science
ISBN : 9781483160054

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Biochemical Aspects of New Protein Food by Jens Adler-Nissen,Bjørn O. Eggum,Lars Munck Pdf

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.

Author : B.J.F. Hudson
Publisher : Springer Science & Business Media
Page : 377 pages
File Size : 47,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461526520

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New and Developing Sources of Food Proteins by B.J.F. Hudson Pdf

The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned with new or developing sources of food proteins. Most of these have now been collected together in an up dated and re-evaluated form for the present volume. 'New' sources of food proteins includes those sources that are unconventional, that are still of very limited significance in market terms, or that are at present of very localized use. Several of these were included in 'Developments in Food Proteins'. One of them, algae, appeared both in Volume 1 and in an up-dated form in Volume 7. It is therefore not included here. Others, such as yeasts and bacteria, have not yet increased in practical importance as potential food components beyond the long-term promise already evident at that time. However, leaf protein, as described in the present Chapter 10, has moved from the original rather crude concept to a much more sophisticated product in the form of Rubisco. Fungal protein, as Quorn (Chapter 11), has also proved to be potentially of real food value. 'Developing' sources of food protein are those sources that have always been basic items in human diets.

Author : Aaron M. Altschul,Harold L. Wilcke
Publisher : Academic Press
Page : 400 pages
File Size : 47,6 Mb
Release : 2013-09-03
Category : Technology & Engineering
ISBN : 9781483215969

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New Protein Foods by Aaron M. Altschul,Harold L. Wilcke Pdf

New Protein Foods, Volume 4: Animal Protein Supplies, Part B covers the realities of the world food problems, with special emphasis on protein supply. The book discusses the upper limits of livestock production; the government policy and the production of animal protein; and the nutritional and metabolic impact of variable protein intake in human. The text also describes the developments in pork production; issues in poultry production; as well as the use of small ruminants as food producers. The role of lysine and methionine fortification in animal and human nutrition is also considered. The book further tackles the use of microorganisms as feed and food protein; noncompetitive sources of carbohydrates for animal feeding; and recycling of animal wastes by feeding. The text concludes by discussing issues of affluent society malnutrition as the counterpart to the problems of scarcity. Nutritionists, agriculturists, economists, and people involved in public health and animal research will find the book invaluable.

Author : Aaron Mayer Altschul
Publisher : Unknown
Page : 511 pages
File Size : 49,6 Mb
Release : 1974
Category : Food industry and trade
ISBN : 0120548011

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New Protein Foods: Technology by Aaron Mayer Altschul Pdf

Protein food technologies and the politcs of food an overview; The amino acid fortification of cereals; The amino acid fortification of intact cereal grains; The protein enrichment of bread and baked products; Legume foods; New approaches to the marketing of red meats; New Approaches to marketing poultry products; Meat analogs; New protein food technologies in japan; Regulatory aspects of new protein foods.

Author : Joseph G. Endres
Publisher : The American Oil Chemists Society
Page : 68 pages
File Size : 48,6 Mb
Release : 2001-11-30
Category : Cooking
ISBN : 1893997278

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Soy Protein Products by Joseph G. Endres Pdf

This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.

Author : Aaron Mayer Altschul
Publisher : Unknown
Page : 128 pages
File Size : 50,7 Mb
Release : 1974
Category : Food industry and trade
ISBN : 0120548011

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New Protein Foods: Seed storage proteins by Aaron Mayer Altschul Pdf

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1669 pages
File Size : 43,9 Mb
Release : 2016-01-17
Category : Soy proteins
ISBN : 9781928914839

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History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016) by William Shurtleff; Akiko Aoyagi Pdf

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

Author : Sudarshan Nadathur,Janitha P.D. Wanasundara,Laurie Scanlin
Publisher : Elsevier
Page : 717 pages
File Size : 50,5 Mb
Release : 2023-11-20
Category : Technology & Engineering
ISBN : 9780323916530

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Sustainable Protein Sources by Sudarshan Nadathur,Janitha P.D. Wanasundara,Laurie Scanlin Pdf

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases and functionality