The Nutritional Evaluation of Certain Nut Proteins PDF Download

Author: Sushela Lingaiah
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 218

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Author: Peter L. Pellett
Publisher:
ISBN:
Category : Alimentos
Languages : en
Pages : 174

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Book Description
Abstract: Advances in the techniques and methodologies for the evaluation of protein quality are presented for agricultural researchers. An overall view of the strengths and weaknesses of the various evaluation methods is provided along with in-depth descriptions of several new and established techniques. The discussions cover the protein requirements of humans and their relevance to protein quality evaluation, the analytical methods for determining the amino acids profiles of particular foods, chemical and microbiological assays of protein quality, use of animal experimentation and clinical methods, and choice of procedure. The specific methodologies described include the Kjeldahl procedure for total nitrogen determination, sulphur amino acid analysis by performic acid pre-oxidation, the four-enzyme in vitro assay for protein digestibility, and procedures for the determination of net protein utilization and relative protein value in rats.

Author: Peter L. Pellett
Publisher:
ISBN: 9789280801293
Category : Food
Languages : en
Pages : 154

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Book Description
Abstract: Advances in the techniques and methodologies for the evaluation of protein quality are presented for agricultural researchers. An overall view of the strengths and weaknesses of the various evaluation methods is provided along with in-depth descriptions of several new and established techniques. The discussions cover the protein requirements of humans and their relevance to protein quality evaluation, the analytical methods for determining the amino acids profiles of particular foods, chemical and microbiological assays of protein quality, use of animal experimentation and clinical methods, and choice of procedure. The specific methodologies described include the Kjeldahl procedure for total nitrogen determination, sulphur amino acid analysis by performic acid pre-oxidation, the four-enzyme in vitro assay for protein digestibility, and procedures for the determination of net protein utilization and relative protein value in rats.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 68

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Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 516

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Author: A. E. Bender
Publisher: Elsevier
ISBN: 1483184242
Category : Health & Fitness
Languages : en
Pages : 401

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Book Description
Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy in the examination of unique protein foods. Session 2 of the book is about the unique sources of protein. Possible sources include oilseed, fish, animal husbandry, cereal varieties, and leaf proteins. Sessions 3 to 6 analyze the nutritional value and quality of the said protein sources. Session 7 contains the closing statement about the challenge of protein-calorie malnutrition. Doctors, economists, as well as academic and research students whose focus of study is on food shortage and impact of protein in the human food consumption will find this book invaluable.

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309158834
Category : Medical
Languages : en
Pages : 192

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Book Description
Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Author: Mendel Friedman
Publisher: Springer Science & Business Media
ISBN: 1468433660
Category : Science
Languages : en
Pages : 879

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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.

Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1508

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Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1722

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Book Description
Abstracts of dissertations and monographs in microform.