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New protein foods. Volume 2, Technology, Part B /
New Protein Foods, Volume 2: Technology, Part B covers examples of mixtures of pure amino acids used in medicine, as well as of the vast social possibilities inherent in exploiting pure synthetic nutrients. The book discusses new approaches to marketing fish; new approaches to marketing milk product...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1976.
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn890653336 | ||
| 003 | OCoLC | ||
| 005 | 20231120111722.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 140916s1976 nyua ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d UIU |d N$T |d E7B |d OCLCF |d YDXCP |d EBLCP |d OCLCQ |d OCLCO |d DEBSZ |d MERUC |d OCLCQ |d OCLCA |d OCLCQ |d VLY |d OCLCO |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 893738810 |a 1162025095 | ||
| 020 | |a 9781483215952 |q (electronic bk.) | ||
| 020 | |a 1483215954 |q (electronic bk.) | ||
| 020 | |z 9780120548026 | ||
| 020 | |z 012054802X | ||
| 035 | |a (OCoLC)890653336 |z (OCoLC)893738810 |z (OCoLC)1162025095 | ||
| 050 | 4 | |a TP374.P7 | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.12 |2 22 |
| 245 | 0 | 0 | |a New protein foods. |n Volume 2, |p Technology, |n Part B / |c edited by A.M. Altschul. |
| 246 | 3 | 0 | |a Technology, |n Part B |
| 264 | 1 | |a New York : |b Academic Press, |c 1976. | |
| 300 | |a 1 online resource (xvii, 324 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 | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Technology, Part B; Copyright Page; Dedication; Table of Contents; List of Contributors; Preface; Contents of Volume 1, Part A; Chapter I. New Approachesc to Marketing Fish; I. Introduction; II. Present Consumption of Seafoods; III. Sources of Fish and Shellfish; IV. Nutritive Value of Seafoods; V. Processing of Seafoods for Market; VI. New Food Products from Waste and Industrial Fish; VII. Future Outlook for Seafood Sales; References; Chapter II. New Approaches to Marketing Milk Products; I. Introduction: An Overview; II. United States Milk Production: Changing Patterns. | |
| 505 | 8 | |a III. Marketing Changes: Consumer Patterns in TransitionIV. Imitation Dairy Products; V. Impact of Marketing Regulations; VI. World Trends for Dairy Products; VII. Cheese: The Glamour Product of the Dairy Industry; VIII. Whey (By-Product of Cheese Making): An Important Nutrient Resource; IX. Future Opportunities: Meeting Consumer Needs; X. Conclusion: Future Prospects; References; Chapter III. Complete Synthetic Foods; I. General Considerations and Definitions; II. History of Development; III. Experience with Human Subjects; IV. Production, Availability, and Cost of Individual Nutrients. | |
| 505 | 8 | |a v. Production of Complete Synthetic FoodVI. Present and Future Prospects for Synthetic Food; References; Chapter IV. Extrusion Cooking; I. Introduction; II. Elements of HT/ST Extrusion Cooking; III. Control of Process Variables; IV. Extrusion-Cooked Textured Foods; V. Probable Future Developments in Extrusion-Cooked Textured Foods; References; Chapter V. Role of Flavor in New Protein Technologies; I. Introduction; II. Meat Flavors; III. Dairy Flavors; IV. Cereal Grains, Flour, and Pulses; V. Some Issues Related to Flavor Technology; References. | |
| 505 | 8 | |a Chapter VI. Mass and Institutional Feeding of Protein FoodsI. The Food Service Industry, An Awakening Giant; II. Food Service Systems; III. Convenience Forms of Protein Foods for Food Service; IV. Nutritional Aspects of Food Service; V. Microbiological Aspects of Food Service; VI. Food Service 1985-A Projection; References; Chapter VII. Nutrient Intervention to Improve Nutritional Status; I. Introduction; II. The Nutrient Profile to Sustain Life; III. Fortification and Nutritional Supplements; IV. Nutrition Education; V. New Approaches to Nutritional Intervention; VI. Discussion. | |
| 505 | 8 | |a VII. ConclusionAcknowledgment; References; Chapter VIII. AID Program for the Introduction of New Protein Technologies; I. Introduction; II. The Problem and the Target; III. Alternatives for Supplying More Protein; IV. The AID Protein Food Program; V. Comment; References; Chapter IX. Meat Analogs-A Supplement; I. Introduction; II. Advances in the Technology; III. Advances in Analytical Methodology; IV. Additional Information on Performance; V. Advances in Marketing; References; Chapter X. Limits of Technology; I. Introduction; II. Protein Food Models. | |
| 520 | |a New Protein Foods, Volume 2: Technology, Part B covers examples of mixtures of pure amino acids used in medicine, as well as of the vast social possibilities inherent in exploiting pure synthetic nutrients. The book discusses new approaches to marketing fish; new approaches to marketing milk products; and extrusion cooking. The text also describes the development of the particular knowledge in nutrition and food science and technology that allowed the first chemically defined, almost complete, synthetic foods to be produced. The role of flavor in new protein technologies; mass and institution. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Proteins. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 6 | |a Prot�eines. |0 (CaQQLa)201-0008150 | |
| 650 | 7 | |a protein. |2 aat |0 (CStmoGRI)aat300206575 | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Proteins |2 fast |0 (OCoLC)fst01079711 | |
| 700 | 1 | |a Altschul, Aaron M. |q (Aaron Mayer), |d 1914- |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Altschul, A.M. |t New protein foods |z 012054802X |w (DLC) 72012188 |w (OCoLC)762955569 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120548026 |z Texto completo |