Author: Joseph H. Hulse
Publisher:
ISBN:
Category : Friticale
Languages : en
Pages : 194
Book Description
Abstract: Cereal grains are the main sources of protein and calories for many people in the developing world. Triticale,a man-made cereal grain, is a cross between wheat and rye. Triticale promises higher yields of grain at least equal in protein content and superior in biological quality to wheat.Triticale has a higher content of lysine. Lysine content of triticale foods can be improved by supplementation with other materials with rich content such as food legumes. Present evidence suggests that sound, healthy triticale is equal to or superior to wheat in farm animal diets. Since triticale will tolerate environments unsuitable to wheat, itpromises to be a significant addition to world cereal crops for human and animal consumption. Well-defined, universally-accepted standards and methods of chemical and biological evaluation are urgently needed. The literature relative to triticale's biological value, especially concerning proteins, is reviewed.
Nutritive Value of Triticale Protein (and the Proteins of Wheat and Rye)
Author: Joseph H. Hulse
Publisher:
ISBN:
Category : Friticale
Languages : en
Pages : 194
Book Description
Abstract: Cereal grains are the main sources of protein and calories for many people in the developing world. Triticale,a man-made cereal grain, is a cross between wheat and rye. Triticale promises higher yields of grain at least equal in protein content and superior in biological quality to wheat.Triticale has a higher content of lysine. Lysine content of triticale foods can be improved by supplementation with other materials with rich content such as food legumes. Present evidence suggests that sound, healthy triticale is equal to or superior to wheat in farm animal diets. Since triticale will tolerate environments unsuitable to wheat, itpromises to be a significant addition to world cereal crops for human and animal consumption. Well-defined, universally-accepted standards and methods of chemical and biological evaluation are urgently needed. The literature relative to triticale's biological value, especially concerning proteins, is reviewed.
Publisher:
ISBN:
Category : Friticale
Languages : en
Pages : 194
Book Description
Abstract: Cereal grains are the main sources of protein and calories for many people in the developing world. Triticale,a man-made cereal grain, is a cross between wheat and rye. Triticale promises higher yields of grain at least equal in protein content and superior in biological quality to wheat.Triticale has a higher content of lysine. Lysine content of triticale foods can be improved by supplementation with other materials with rich content such as food legumes. Present evidence suggests that sound, healthy triticale is equal to or superior to wheat in farm animal diets. Since triticale will tolerate environments unsuitable to wheat, itpromises to be a significant addition to world cereal crops for human and animal consumption. Well-defined, universally-accepted standards and methods of chemical and biological evaluation are urgently needed. The literature relative to triticale's biological value, especially concerning proteins, is reviewed.
Nutritive Value of Tricale Protein (and the Proteins of Wheat and Rye)
Author: Joseph H. Hulse
Publisher:
ISBN:
Category : Plant proteins
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Plant proteins
Languages : en
Pages :
Book Description
Nutritive Value of the Proteins of the Barley, Oat, Rye, and Wheat Kernels
Author: Thomas Burr Osborne
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 76
Book Description
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 76
Book Description
Nutritive value of triticals protein (and the proteins of wheat and rye)
Author: Joseph H. Hulse
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages :
Book Description
The Chemistry of Cereal Proteins
Author: Radomir Lasztity
Publisher: 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.
Publisher: 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.
Technical Report
War on Hunger
Handbook of Cereal Science and Technology, Revised and Expanded
Author: Karel Kulp
Publisher: CRC Press
ISBN: 1420027220
Category : Technology & Engineering
Languages : en
Pages : 807
Book Description
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
Publisher: CRC Press
ISBN: 1420027220
Category : Technology & Engineering
Languages : en
Pages : 807
Book Description
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
The Biological Efficiency of Protein Production
Author: J. G. W. Jones
Publisher: CUP Archive
ISBN: 9780521201797
Category : Cooking
Languages : en
Pages : 408
Book Description
This 1973 volume reports the proceedings of a 1971 symposium considering the relative biological efficiency of alternative methods of protein production by plants and animals.
Publisher: CUP Archive
ISBN: 9780521201797
Category : Cooking
Languages : en
Pages : 408
Book Description
This 1973 volume reports the proceedings of a 1971 symposium considering the relative biological efficiency of alternative methods of protein production by plants and animals.
Food Science and Technology Abstracts
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1212
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1212
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.