
- 342 pages
- English
- PDF
- Available on iOS & Android
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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Information
Table of contents
- Front Cover
- Technology, Part B
- Copyright Page
- Table of Contents
- Dedication
- List of Contributors
- Preface
- Contents of Volume 1, Part A
- Chapter I. New Approachesc to Marketing Fish
- Chapter II. New Approaches to Marketing Milk Products
- Chapter III. Complete Synthetic Foods
- Chapter IV. Extrusion Cooking
- Chapter V. Role of Flavor in New Protein Technologies
- Chapter VI. Mass and Institutional Feeding of Protein Foods
- Chapter VII. Nutrient Intervention to Improve Nutritional Status
- Chapter VIII. AID Program for the Introduction of New Protein Technologies
- Chapter IX. Meat Analogs-A Supplement
- Chapter X. Limits of Technology
- Cumulative Subject Index