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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...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Butterworths,
1970.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.