New Protein Foods
eBook - PDF

New Protein Foods

Technology

  1. 342 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

New Protein Foods

Technology

About this book

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 institutional feeding of protein foods; and the use of nutrient intervention to improve nutritional status are also considered. The book further tackles the AID program for the introduction of new protein technologies; the notable happenings occurring in the technology and marketing of meat analogs; and the limits of technology.

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Yes, you can access New Protein Foods by Aaron M. Altschul in PDF and/or ePUB format, as well as other popular books in Art & Biology. We have over one million books available in our catalogue for you to explore.

Information

Year
2013
Print ISBN
9780120548026
eBook ISBN
9781483215952
Topic
Art
Subtopic
Biology

Table of contents

  1. Front Cover
  2. Technology, Part B
  3. Copyright Page
  4. Table of Contents
  5. Dedication
  6. List of Contributors
  7. Preface
  8. Contents of Volume 1, Part A
  9. Chapter I. New Approachesc to Marketing Fish
  10. Chapter II. New Approaches to Marketing Milk Products
  11. Chapter III. Complete Synthetic Foods
  12. Chapter IV. Extrusion Cooking
  13. Chapter V. Role of Flavor in New Protein Technologies
  14. Chapter VI. Mass and Institutional Feeding of Protein Foods
  15. Chapter VII. Nutrient Intervention to Improve Nutritional Status
  16. Chapter VIII. AID Program for the Introduction of New Protein Technologies
  17. Chapter IX. Meat Analogs-A Supplement
  18. Chapter X. Limits of Technology
  19. Cumulative Subject Index