Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet. Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.

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Yes, you can access Biochemical Aspects of New Protein Food by Jens Adler-Nissen,Bjørn O. Eggum,Lars Munck in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Pergamon

Year

2014

ISBN

9781483160054

Topic

Biological Sciences

Subtopic

Biology

Index

Biological Sciences

Front Cover
Biochemical Aspects of New Protein Food
Copyright Page
Table of Contents
GENERAL INTRODUCTION TO THE PROCEEDINGS
WELCOME ADDRESS BY THE GENERAL CHAIRMAN
CHAPTER 1. VEGETABLE PROTEINS AS HUMAN FOOD
CHAPTER 2. PROPERTIES AND USE OF PROTEINS FROM POTATOES AND OTHER SOURCES
CHAPTER 3. NEW VEGETABLE PROTEINS FOR HUMAN NUTRITION WITH SPECIAL REFERENCE TO RAPESEED PROTEIN
CHAPTER 4. FABA BEAN PROTEIN FOR HUMAN CONSUMPTION
CHAPTER 5. FOOD FROM WASTE
CHAPTER 6. FISH PROTEIN CONCENTRATE PRODUCTION BY ENZYMIC HYDROLYSIS
CHAPTER 7. BIOCHEMICAL ASPECTS OF SINGLE CELL PROTEIN
CHAPTER 8. PROPERTIES AND COMPOSITION OF SINGLE-CELL PROTEIN, INFLUENCE OF PROCESSING
CHAPTER 9. FUNCTIONAL PROPERTIES OF FOOD PROTEINS FROM A BIOPHYSICAL POINT OF VIEW
CHAPTER 10. SOME PHYSICO-CHEMICAL ASPECTS OF THE STRUCTURE FORMATION OF PROTEINS
CHAPTER 11. DIETARY ENZYMIC HYDROLYSATES OF PROTEIN
CHAPTER 12. APPROACHES TO ANALYSE AND OPTIMIZE PROTEIN HYDROLYSATES
CHAPTER 13. TOXICOLOGICAL CONSIDERATIONS IN THE UTILIZATION OF NEW PROTEIN FOODS
CHAPTER 14. TOXICOLOGICAL ASPECTS OF ALKALI TREATMENT OF FOOD PROTEINS
CHAPTER 15. PROTEIN EVALUATION AND PROTEIN METABOLISM
CHAPTER 16. BIOLOGICAL ASPECTS OF PROTEIN INADEQUACY
CHAPTER 17. NOVEL ΑΝD CONVENTIONAL PROTEIN FOODS IN THE FUTURE
CHAPTER 18. THE EFFICIENCY OF PLANT PROTEIN SYNTHESIS IN NATURE
CHAPTER 19. PROTEIN REQUIREMENTS OF MAN
CHAPTER 20. THE PROTEIN SITUATION IN DEVELOPED VERSUS DEVELOPING COUNTRIES
INDEX