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Advances in Experimental Medicine and Biology

Nutritional Improvement of Food and Feed Proteins

Editors: Friedman, Mendel (Ed.)

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  • ISBN 978-1-4684-3366-1
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Softcover $159.99
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About this book

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.

Table of contents (40 chapters)

  • Position Paper on RDA for Protein for Children

    Abernathy, R. P. (et al.)

    Pages 1-10

  • Chilean Experience with Fortified Children’s Formulas

    Monckeberg, Fernando (et al.)

    Pages 11-28

  • Improvement of the Protein Quality of Corn With Soybean Protein

    Bressani, Ricardo (et al.)

    Pages 29-65

  • Animal and Human Feeding Studies on the Biological Availability of Protein in Supplements

    Devadas, Rajammal P.

    Pages 67-77

  • Effect on Nitrogen Retention by Adults of Different Proportions of Indispensable Amino Acids in Isonitrogenous Cereal-Based Diets

    Clark, Helen E. (et al.)

    Pages 79-90

Buy this book

eBook $119.00
price for USA in USD (gross)
  • ISBN 978-1-4684-3366-1
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $159.99
price for USA in USD
  • ISBN 978-1-4684-3368-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Nutritional Improvement of Food and Feed Proteins
Editors
  • Mendel Friedman
Series Title
Advances in Experimental Medicine and Biology
Series Volume
105
Copyright
1978
Publisher
Springer US
Copyright Holder
Plenum Press, New York
eBook ISBN
978-1-4684-3366-1
DOI
10.1007/978-1-4684-3366-1
Softcover ISBN
978-1-4684-3368-5
Series ISSN
0065-2598
Edition Number
1
Number of Pages
XIV, 882
Topics