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Proteins as human food : proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969 /

Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions. The book is divided into seven parts. Part I covers topics related to the world supply and demand of p...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Easter School in Agricultural Science University of Nottingham
Otros Autores: Lawrie, R. A. (Ralston Andrew) (Editor )
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: London : Butterworths, 1970.
Temas:
Acceso en línea:Texto completo

MARC

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111 2 |a Easter School in Agricultural Science  |n (16th :  |d 1969 :  |c University of Nottingham) 
245 1 0 |a Proteins as human food :  |b proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969 /  |c edited by R.A. Lawrie. 
264 1 |a London :  |b Butterworths,  |c 1970. 
300 |a 1 online resource (xvii, 525 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 
504 |a Includes bibliographical references. 
588 0 |a Print version record. 
505 0 |a Front Cover; Proteins as Human Food; Copyright Page; Table of Contents; PREFACE; ACKNOWLEDGEMENTS; INTRODUCTION; PART I: GENERAL ASPECTS OF SUPPLY AND DEMAND; CHAPTER 1. WORLD PROTEIN SUPPLIES AND NEEDS; PRESENT AND FUTURE REQUIREMENTS OF PROTEIN FOODS; HOW CAN THE PROTEIN GAP BE CLOSED?; CHAPTER 2. ECONOMICS OF PROTEIN PRODUCTION; INTRODUCTION; PROBLEMS OF SURPLUS; PROBLEMS OF DEFICIENCY; REFERENCES; CHAPTER 3. NUTRITION POLICY WITH REGARD TO PROTEIN; INTRODUCTION; THE DEVELOPMENT OF A NUTRITION POLICY; BRITISH EXPERIENCE; WORLD PROBLEMS: ACTIVITIES IN THE UNITED NATIONS FAMILY. 
505 8 |a The importance of cerealsthe special needs of children; conclusion; references; chapter 4. complementary ways of meeting the world's protein needs; introduction; the population to be fed; protein requirements; conventional sources of protein; leaf and seed proteins; animal conversion; microbial conversion; acceptance of novelties; conclusion; references; part ii: general aspects of protein preservation and processing; chapter 5. toxic agents and protein availability; introduction; antibiotics; food additives; nitrosamines; agene; 3,4-benzpyrene; naturally occurring toxic agents. 
505 8 |a Marine biotoxinscontaminants of marine organisms; biological amines; trace elements; environmental pollutants; nitrates and nitrites; pesticides; organomercurials; veterinary products; irradiation of food; references; chapter 6. microbial spoilage of proteinaceous foods; introduction; spoilage of proteinaceous foods; loss of wholesomeness; principles of the control of microbial deterioration of food proteins; references; chapter 7. characteristics of preservation processes as applied to proteinaceous foods; introduction; critical microbiological factors; preservation processes. 
505 8 |a Preservation by application of heatpreservation by use of ionizing rays; preservation by refrigeration; preservation by dehydration; preservation with protein modification; protein deterioration arising from preservation; references; chapter 8. alterations to proteins during processing and the formation of structures; introduction; albumin aggregation; nature of interchain links; size, shape and numbers of aggregates; gel structure; discussion; acknowledgement; references; part iii: proteins from animal sources; chapter 9. quantitative and qualitative control of proteins in meat animals. 
505 8 |a Introductiongenetic influences; environmental influences; conclusions; references; chapter 10. properties of meat proteins; introduction; structure of the muscle fibre; proteins of skeletal muscle; two properties of muscle proteins of particular practical importance; influence of storage and processing of meat on the muscular proteins; references; chapter 11. intrinsic and extrinsic factors affecting the quality of fish; introduction; biological factors affecting quality; institutional factors affecting quality; rigor mortis; spoilage; modifying effects; industrial significance. 
520 |a Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions. The book is divided into seven parts. Part I covers topics related to the world supply and demand of protein such as problems related to the surplus and deficiency of protein production; nutrition policy with regard to protein; and methods on how to meet the world's protein needs. Part II tackles the preservation of protein and processing, as well as the altering effects of toxic agents and microorg. 
650 0 |a Proteins in human nutrition  |v Congresses. 
650 0 |a Food  |v Congresses. 
650 2 |a Nutrition 
650 2 |a Dietary Proteins  |0 (DNLM)D004044 
650 6 |a Prot�eines dans l'alimentation humaine  |0 (CaQQLa)201-0042730  |v Congr�es.  |0 (CaQQLa)201-0378219 
650 6 |a Aliments  |0 (CaQQLa)201-0001973  |v Congr�es.  |0 (CaQQLa)201-0378219 
650 7 |a COOKING  |x General.  |2 bisacsh 
650 7 |a Food  |2 fast  |0 (OCoLC)fst00930458 
650 7 |a Proteins in human nutrition  |2 fast  |0 (OCoLC)fst01079770 
655 2 |a Congress  |0 (DNLM)D016423 
655 7 |a proceedings (reports)  |2 aat  |0 (CStmoGRI)aatgf300027316 
655 7 |a Conference papers and proceedings  |2 fast  |0 (OCoLC)fst01423772 
655 7 |a Conference papers and proceedings.  |2 lcgft 
655 7 |a Actes de congr�es.  |2 rvmgf  |0 (CaQQLa)RVMGF-000001049 
700 1 |a Lawrie, R. A.  |q (Ralston Andrew),  |e editor. 
776 0 8 |i Print version:  |a Easter School in Agricultural Science (16th : 1969 : University of Nottingham).  |t Proteins as human food  |z 0408320001  |w (DLC) 72874133  |w (OCoLC)221600 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780408320009  |z Texto completo