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New protein foods. Volume 4, Animal protein supplies. Part B /
New Protein Foods, Volume 4: Animal Protein Supplies, Part B covers the realities of the world food problems, with special emphasis on protein supply. The book discusses the upper limits of livestock production; the government policy and the production of animal protein; and the nutritional and meta...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York ; London :
Academic Press,
1981.
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| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn881853542 | ||
| 003 | OCoLC | ||
| 005 | 20231120111648.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 140627s1981 nyua ob 001 0 eng d | ||
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| 019 | |a 893738811 |a 896838653 |a 907145505 | ||
| 020 | |a 9781483215969 |q (electronic bk.) | ||
| 020 | |a 1483215962 |q (electronic bk.) | ||
| 020 | |z 0120548046 | ||
| 020 | |z 9780120548040 | ||
| 035 | |a (OCoLC)881853542 |z (OCoLC)893738811 |z (OCoLC)896838653 |z (OCoLC)907145505 | ||
| 050 | 4 | |a TP374.P7 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.64 |2 22 |
| 245 | 0 | 0 | |a New protein foods. |n Volume 4, |p Animal protein supplies. |n Part B / |c edited by Aaron M. Altschul, Harold L. Wilcke. |
| 264 | 1 | |a New York ; |a London : |b Academic Press, |c 1981. | |
| 300 | |a 1 online resource (xix, 378 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 500 | |a Protein enriched food. Production (BNB/PRECIS). | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Animal Protein Supplies, Part B; Copyright Page; Dedication; Table of Contents; List of Contributors; Preface; Contents of Previous Volumes; Part A: General Considerations; Chapter I. The Upper Limits of Livestock Production; I. Introduction; II. Factors That Interact to Determine Upper Limits of Livestock Production; III. Potentials for Increases in Production, by Types of Areas; IV. An Overall Assessment of Potential Increases in Animal Production; References; Chapter II. Government Policy and the Production of Animal Protein: An International Perspective; I. Introduction. | |
| 505 | 8 | |a II. The Livestock Sector and Economic DevelopmentIII. The Subtleties of Economic Policy; IV. The Biology of Livestock and Economic Policy; V. Economic Policies Relating to the Livestock Sector; VI. Implications and Lessons Learned; VII. Conclusions; References; Chapter III. The Nutritional and Metabolic Impact of Variable Protein Intake in Man; I. Introduction; II. Considerations in Determining Protein Requirements; III. General Health Aspects of Adequate Protein Intake; IV. Effects of Excessive Protein Intake; V. Protein Effects on Serum Lipid Levels; VI. Altered Protein Intake in the Future. | |
| 505 | 8 | |a VII. SummaryReferences; Part B: Swine, Poultry, and Small Ruminants; Chapter IV. Developments in Pork Production; I. Historical Perspective; II. Moral and Economic Considerations; III. Energetic Efficiency; IV. Nutrient Requirements; V. Nutritional Value of Pork; VI. Future Limitations and Challenges; References; Chapter V. Issues in Poultry Production; I. Introduction; II. The Poultry Industry; III. Poultry Rations; IV. Mechanization in the Commercial Broiler and Layer Industries; V. Energy Requirements; VI. Breeding. | |
| 505 | 8 | |a VII. Potential for Increase in Poultry Production in Less-Industrialized CountriesVIII. Comment; References; Chapter VI. Small Ruminants as Food Producers; I. Introduction; II. Small Ruminant Resources; III. Products; IV. Production and Efficiency; V. Production Systems; VI. PROSPECTS; References; Part C: Noncompetitive Sources of Food and Feed; Chapter VII. Amino Acid Fortification; I. Introduction; II. Significance of Protein Quality; III. Measurement of Protein Quality; IV. Protein-Energy Interactions; V. Amino Acid Fortification: Supporting Data; VI. Applications in Animal Nutrition. | |
| 505 | 8 | |a VII. Applications in Human NutritionVIII. Discussion; IX. Summary; References; Chapter VIII. Microorganismls as Feed and Food Protein; I. Introduction; II. Yeast Proteins; III. Bacterial Proteins; IV. Algae Protein; V. Fungal Protein; VI. Activated Sewage Sludge; VII. Influence of Conditions of Growth and Processing on Nutritional Value; VIII. Toxicology; IX. Amino Acid Content; X. Conclusions; Acknowledgment; References; Chapter IX. Noncompetitive Sources of Carbohydrates for Animal Feeding; I. Introduction; II. Cellulose Synthesis and Characteristics. | |
| 520 | |a New Protein Foods, Volume 4: Animal Protein Supplies, Part B covers the realities of the world food problems, with special emphasis on protein supply. The book discusses the upper limits of livestock production; the government policy and the production of animal protein; and the nutritional and metabolic impact of variable protein intake in human. The text also describes the developments in pork production; issues in poultry production; as well as the use of small ruminants as food producers. The role of lysine and methionine fortification in animal and human nutrition is also considered. The. | ||
| 650 | 0 | |a Proteins. | |
| 650 | 6 | |a Prot�eines. |0 (CaQQLa)201-0008150 | |
| 650 | 7 | |a protein. |2 aat |0 (CStmoGRI)aat300206575 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Proteins |2 fast |0 (OCoLC)fst01079711 | |
| 700 | 1 | |a Altschul, Aaron M. |q (Aaron Mayer), |d 1914- | |
| 700 | 1 | |a Wilcke, Harold L. |q (Harold Ludwig) | |
| 776 | 0 | 8 | |i Print version: |t New protein foods. Vol. 4. Animal protein supplies |z 0120548046 |w (OCoLC)152369170 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120548040 |z Texto completo |