Author: Joint FAO/IAEA Division of Isotope and Radiation Applications of Atomic Energy for Food and Agricultural DevelopmentPublisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 412
Book Description
Cereal Grain Protein Improvement
Author: Joint FAO/IAEA Division of Isotope and Radiation Applications of Atomic Energy for Food and Agricultural DevelopmentPublisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 412
Book Description
Nutritional Improvement of Food and Feed Proteins
Author: Mendel FriedmanPublisher: Springer Science & Business Media
ISBN: 1468433660
Category : Science
Languages : en
Pages : 879
Book Description
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.
Cereal Grain Protein Improvement
Author: INTERNATIONAL ATOMIC ENERGY. (Viena)Publisher:
ISBN:
Category :
Languages : en
Pages : 388
Book Description
The Chemistry of Cereal Proteins
Author: Radomir LasztityPublisher: Routledge
ISBN: 1351411209
Category : History
Languages : en
Pages : 337
Book Description
In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
Cereal Grain Protein Improvement
Author: International Atomic Energy AgencyPublisher:
ISBN:
Category :
Languages : en
Pages : 388
Book Description
Nutritional Quality of Cereal Grains
Author: Robert August OlsonPublisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 540
Book Description
This monograph looks at the nutritional value of cereal grains, reviews the relationship of grain yield and nutritional quality, studies the modification of nutritional quality by environment and production practices, and examines cereal vegetation as a source of forage. Rice, wheat, rye, triticale, corn, barley, sorghum, pearl millet, and oat are covered.
Improving the Nutrient Quality of Cereals
Author: Harold Ludwig WilckePublisher:
ISBN:
Category : Cereals as food
Languages : en
Pages : 354
Book Description
Cereal Grains for the Food and Beverage Industries
Author: Elke K ArendtPublisher: Elsevier
ISBN: 0857098926
Category : Technology & Engineering
Languages : en
Pages : 519
Book Description
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Nutritional Improvement of Cereal Grains with Small Amounts of Foods of High Protein Content
Author: Barnett SurePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 72
Book Description
Cereal Grain Protein Improvement. Proceedings of the Final Research Co-ordination Meeting of the FAO
Author: International Atomic Energy AgencyPublisher:
ISBN:
Category :
Languages : en
Pages : 388
Book Description