Nutritional Improvement of Food and Feed Proteins

Nutritional Improvement of Food and Feed Proteins edited by Mendel Friedman.

The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio­ logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Friedman, Mendel (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1978.
Edition:1st ed. 1978.
Series:Advances in Experimental Medicine and Biology, 105
Springer eBook Collection.
Subjects:
Nutrition   .
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1. Position Paper on RDA for Protein for Children
  • 2. Chilean Experience with Fortified Children’s Formulas
  • 3. Improvement of the Protein Quality of Corn with Soybean Protein
  • 4. Animal and Human Feeding Studies on the Biological Availability of Protein in Supplements
  • 5. Effect of Nitrogen Retention by Adults of Different Proportions of Indispensable Amino Acids in Isonitrogenous Cereal-Based Diets
  • 6. Comparative Protein Quality as Measured by Human and Small Animal Bioassays of Three Lines of Winter Wheat
  • 7. Urea as a Dietary Supplement for Humans
  • 8. Nutritional Consequences of Excess Amino Acid Intake
  • 9. Hair as an Index of Protein Malnutrition
  • 10. The Problem of Curvature in Slope Assays for Protein Quality
  • 11. Defining Dietary Plant Fibers in Human Nutrition
  • 12. Photosynthesis and Increased Production of Protein
  • 13. Control through Breeding Methods of Factors Affecting Nutritional Quality of Cereals and Grain Legumes
  • 14. Methods for Improving Cereal Protein Quality
  • 15. The Current Status of Breeding for Protein Quality in Corn
  • 16. Improvement of Wheat Protein Quality and Quantity by Breeding
  • 17. Protein Quality of Induced High Lysine Mutants in Barley
  • 18. Potential for Improving Cottonseed Quality by Genetic and Agronomic Practices
  • 19. The Nutritive Value of Mixed Proteins
  • 20. Some Thoughts on Amino Acid Supplementation of Proteins in Relation to Improvement of Protein Nutriture
  • 21. Nutritional Evaluation of Dry-Roasted Navy Bean Flour and Mixtures with Cereal Proteins
  • 22. Nutritional Evaluation of Oilseeds and Legumes as Protein Supplements to Cereals
  • 23. Amino Acid Supplementation of Isolated Soybean Protein in Milk Replacers for Preruminant Lambs
  • 24. The Nutritive Value of Faba Beans and Low Glucosinolate Rapeseed Meal for Swine
  • 25. Production of Animal Protein from Nonprotein Nitrogen Chemicals
  • 26. Analysis for Availability of Amino Acid Supplements in Foods and Feeds: Biochemical and Nutritional Implications
  • 27. N-Substituted Lysines as Sources of Lysine in Nutrition
  • 28. Bioavailability of Acetylated Derivatives of Methionine, Threonine, and Lysine
  • 29. A Method for Improving the Nutritional Value of Food Proteins: Covalent Attachment of Amino Acids
  • 30. Inhibition of Lysinoalanine Synthesis by Protein Acylation
  • 31. Microbial Production of Essential Amino Acids with Corynebacterium Glutamicum Mutants
  • 32. Nutritional Improvement of Food Proteins by Means of the Plastein Reaction and its Novel Modification
  • 33. Potential for the Use of Germinated Wheat and Soybeans to Enhance Human Nutrition
  • 34. Improving Protein Quality of Bread—Nutritional Benefits and Realities
  • 35. Fortification of Soft Drinks with Protein from Cottage Cheese Whey
  • 36. Soy Protein Utilization in Food Systems
  • 37. Cottonseed Protein Derivatives as Nutritional and Functional Supplements in Food Formulations
  • 38. Yeast Proteins: Recovery, Nutritional and Functional Properties
  • 39. Design and Assembly of an Inexpensive, Automated Microprobe Amino Acid Analyzer: Separation and Quan-Titation of Amino Acids in Physiological Fluid
  • 40. Glossary of Abbreviations and Definitions of Nutritional Terms.

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