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Biochemical Aspects of New Protein Food
FEBS Federation of European Biochemical Societies 11th Meeting Copenhagen 1977, Volume 44 Symposium A3
- 1st Edition - May 18, 2014
- Editors: Jens Adler-Nissen, Bjørn O. Eggum, Lars Munck
- Language: English
- Paperback ISBN:9 7 8 - 1 - 4 8 3 1 - 2 7 6 3 - 7
- eBook ISBN:9 7 8 - 1 - 4 8 3 1 - 6 0 0 5 - 4
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.… Read more
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Request a sales quoteBiochemical 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.
General Introduction to the Proceedings
Preface
Welcome Address
Vegetable Proteins as Human Food
Properties and Use of Proteins from Potatoes and Other Sources
New Vegetable Proteins for Human Nutrition with Special Reference to Rapeseed Protein
Faba Bean Protein for Human Consumption
Food from Waste
Fish Protein Concentrate Production by Enzymic Hydrolysis
Biochemical Aspects of Single Cell Protein
Properties and Composition of Single-Cell Protein, Influence of Processing
Functional Properties of Food Proteins from a Biophysical Point of View
Some Physico-Chemical Aspects of the Structure Formation of Proteins
Dietary Enzymic Hydrolysates of Protein
Approaches to Analyze and Optimize Protein Hydrolysates
Toxicological Considerations in the Utilization of New Protein Foods
Toxicological Aspects of Alkali Treatment of Food Proteins
Protein Evaluation and Protein Metabolism
Biological Aspects of Protein Inadequacy
Novel and Conventional Protein Foods in the Future
The Efficiency of Plant Protein Synthesis in Nature
Protein Requirements of Man
The Protein Situation in Developed Versus Developing Countries
Index
- No. of pages: 228
- Language: English
- Edition: 1
- Published: May 18, 2014
- Imprint: Pergamon
- Paperback ISBN: 9781483127637
- eBook ISBN: 9781483160054
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