Nutritive Value of Triticale Protein (and the Proteins of Wheat and Rye) PDF Download
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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.
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.
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.
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
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.
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.
Author: Joseph H. Hulse
Author: Joseph H. Hulse
Author: Joseph H. Hulse
Author: Thomas Burr Osborne
Author: Joseph H. Hulse
Author: Radomir Lasztity
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Author: Karel Kulp
Author: J. G. W. Jones
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