Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251030974
Category : Health & Fitness
Languages : en
Pages : 76
Book Description
Protein Quality Evaluation
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251030974
Category : Health & Fitness
Languages : en
Pages : 76
Book Description
Dietary Protein Quality Evaluation in Human Nutrition
Author: [Anonymus AC10747383]Publisher:
ISBN: 9789251074176
Category : Low-protein diet
Languages : en
Pages : 64
Book Description
Energy and Protein Metabolism and Nutrition
Author: Mario Luiz ChizzottiPublisher: Brill Wageningen Academic
ISBN: 9789086863402
Category : Animal nutrition
Languages : en
Pages : 0
Book Description
Variations in feeding frequency may lead to difference in utilization of dietary nutrients. The effects of feeding frequency have been tested in growing pigs and finishing pigs using respiratory quotient and postprandial kinetics of plasma metabolites. A reduced feeding frequency resulted in an increased lipogenesis and proteolysis shortly after the meal both in growing and finishing pigs. Nevertheless, growing and finishing pigs exhibit different metabolic pathways when feeding frequency is reduced.
Milk Proteins
Author: C.A. BarthPublisher: Springer Science & Business Media
ISBN: 3642853730
Category : Science
Languages : en
Pages : 318
Book Description
This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.
The Role of Protein and Amino Acids in Sustaining and Enhancing Performance
Author: Institute of MedicinePublisher: National Academies Press
ISBN: 0309172810
Category : Technology & Engineering
Languages : en
Pages : 448
Book Description
It is a commonly held belief that athletes, particularly body builders, have greater requirements for dietary protein than sedentary individuals. However, the evidence in support of this contention is controversial. This book is the latest in a series of publications designed to inform both civilian and military scientists and personnel about issues related to nutrition and military service. Among the many other stressors they experience, soldiers face unique nutritional demands during combat. Of particular concern is the role that dietary protein might play in controlling muscle mass and strength, response to injury and infection, and cognitive performance. The first part of the book contains the committee's summary of the workshop, responses to the Army's questions, conclusions, and recommendations. The remainder of the book contains papers contributed by speakers at the workshop on such topics as, the effects of aging and hormones on regulation of muscle mass and function, alterations in protein metabolism due to the stress of injury or infection, the role of individual amino acids, the components of proteins, as neurotransmitters, hormones, and modulators of various physiological processes, and the efficacy and safety considerations associated with dietary supplements aimed at enhancing performance.
A Guide to the Principles of Animal Nutrition
Author: Gita CherianProtein and Amino Acid Requirements in Human Nutrition
Author: World Health OrganizationPublisher: World Health Organization
ISBN: 9241209356
Category : Medical
Languages : en
Pages : 284
Book Description
Human nutrition.
Recommended Dietary Allowances
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309040418
Category : Medical
Languages : en
Pages : 298
Book Description
Since its introduction in 1943 Recommended Dietary Allowances has become the accepted source of nutrient allowances for healthy people. These Recommended Dietary Allowances (RDAs) are used throughout the food and health fields. Additionally, RDAs serve as the basis for the U.S. Recommended Daily Allowances, the Food and Drug Administration's standards for nutrition labeling of foods. The 10th Edition includes research results and expert interpretations from years of progress in nutrition research since the previous edition and provides not only RDAs but also "Estimated Safe and Adequate Daily Dietary Intakes"â€"provisional values for nutrients where data were insufficient to set an RDA. Organized by nutrient for ready reference, the volume reviews the function of each nutrient in the human body, sources of supply, effects of deficiencies and excessive intakes, relevant study results, and more. The volume concludes with the invaluable "Summary Table of Recommended Dietary Allowances," a convenient and practical summary of the recommendations.
Seafood Proteins
Author: Z. SikorskiPublisher: Springer Science & Business Media
ISBN: 1461578280
Category : Technology & Engineering
Languages : en
Pages : 244
Book Description
Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.
Improvement of Protein Nutriture
Author: National Research Council (U.S.). Committee on Amino AcidsPublisher: National Academies
ISBN:
Category : Health & Fitness
Languages : en
Pages : 216
Book Description