Biochemical Aspects of New Protein Food
eBook - PDF

Biochemical Aspects of New Protein Food

FEBS Federation of European Biochemical Societies 11th Meeting Copenhagen 1977, Volume 44 Symposium A3

  1. 229 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Biochemical Aspects of New Protein Food

FEBS Federation of European Biochemical Societies 11th Meeting Copenhagen 1977, Volume 44 Symposium A3

About this book

Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet. Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.

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Information

Publisher
Pergamon
Year
2014
Print ISBN
9780080226255
eBook ISBN
9781483160054
Topic
Biological Sciences
Subtopic
Biochemistry
Index
Biological Sciences

Table of contents

  1. Front Cover
  2. Biochemical Aspects of New Protein Food
  3. Copyright Page
  4. Table of Contents
  5. GENERAL INTRODUCTION TO THE PROCEEDINGS
  6. WELCOME ADDRESS BY THE GENERAL CHAIRMAN
  7. CHAPTER 1. VEGETABLE PROTEINS AS HUMAN FOOD
  8. CHAPTER 2. PROPERTIES AND USE OF PROTEINS FROM POTATOES AND OTHER SOURCES
  9. CHAPTER 3. NEW VEGETABLE PROTEINS FOR HUMAN NUTRITION WITH SPECIAL REFERENCE TO RAPESEED PROTEIN
  10. CHAPTER 4. FABA BEAN PROTEIN FOR HUMAN CONSUMPTION
  11. CHAPTER 5. FOOD FROM WASTE
  12. CHAPTER 6. FISH PROTEIN CONCENTRATE PRODUCTION BY ENZYMIC HYDROLYSIS
  13. CHAPTER 7. BIOCHEMICAL ASPECTS OF SINGLE CELL PROTEIN
  14. CHAPTER 8. PROPERTIES AND COMPOSITION OF SINGLE-CELL PROTEIN, INFLUENCE OF PROCESSING
  15. CHAPTER 9. FUNCTIONAL PROPERTIES OF FOOD PROTEINS FROM A BIOPHYSICAL POINT OF VIEW
  16. CHAPTER 10. SOME PHYSICO-CHEMICAL ASPECTS OF THE STRUCTURE FORMATION OF PROTEINS
  17. CHAPTER 11. DIETARY ENZYMIC HYDROLYSATES OF PROTEIN
  18. CHAPTER 12. APPROACHES TO ANALYSE AND OPTIMIZE PROTEIN HYDROLYSATES
  19. CHAPTER 13. TOXICOLOGICAL CONSIDERATIONS IN THE UTILIZATION OF NEW PROTEIN FOODS
  20. CHAPTER 14. TOXICOLOGICAL ASPECTS OF ALKALI TREATMENT OF FOOD PROTEINS
  21. CHAPTER 15. PROTEIN EVALUATION AND PROTEIN METABOLISM
  22. CHAPTER 16. BIOLOGICAL ASPECTS OF PROTEIN INADEQUACY
  23. CHAPTER 17. NOVEL ΑΝD CONVENTIONAL PROTEIN FOODS IN THE FUTURE
  24. CHAPTER 18. THE EFFICIENCY OF PLANT PROTEIN SYNTHESIS IN NATURE
  25. CHAPTER 19. PROTEIN REQUIREMENTS OF MAN
  26. CHAPTER 20. THE PROTEIN SITUATION IN DEVELOPED VERSUS DEVELOPING COUNTRIES
  27. INDEX

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Yes, you can access Biochemical Aspects of New Protein Food by Jens Adler-Nissen,Bjørn O. Eggum,Lars Munck in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biochemistry. We have over 1.5 million books available in our catalogue for you to explore.