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Author: Radomir Lásztity
Publisher: Springer Science & Business Media
ISBN: 9400953070
Category : Science
Languages : en
Pages : 653
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Book Description
Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.
Author: Radomir Lásztity
Publisher: Springer Science & Business Media
ISBN: 9400953070
Category : Science
Languages : en
Pages : 653
Get Book Here
Book Description
Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.
Author: Radomir Lasztity
Publisher: Routledge
ISBN: 1351411195
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
Author: Mendel Friedman
Publisher: Springer Science & Business Media
ISBN: 1468433660
Category : Science
Languages : en
Pages : 879
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Book Description
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 the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
Author: Máté Hidvégi
Publisher:
ISBN: 9789630541312
Category : Amino acids
Languages : en
Pages : 662
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Book Description
Author: Claudia Monika Haros
Publisher: John Wiley & Sons
ISBN: 1118938283
Category : Technology & Engineering
Languages : en
Pages : 260
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Book Description
The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten ]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term ‘pseudocereals’ and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals. The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake.
Author: Radomir Lásztity
Publisher:
ISBN:
Category :
Languages : en
Pages : 662
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Book Description
Author: W. Gottschalk
Publisher: Springer Science & Business Media
ISBN: 9789024727896
Category : Science
Languages : en
Pages : 554
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Book Description
Investigations on seed proteins have been intensively carried out during the past two decades. This is valid with regard to both their chemical composition as well as their nutritive value. The development of new biochemical and physical methods has resulted in obtaining deep insights into the structures of seed proteins and their mutual interactions. Intensive exchange of information between the scientists participating in national and international research programmes has given strong impulses for intensifying the research in this field. For the quantitative and quali tative investigations of seed proteins, not only some model plants were used; on the contrary, they were carried out on a large number of different crops important for different regions of the earth. In this way, a level of knowledge has been reached which could not be expected in this diversity within such a short period. This holds not only true for biochemical but also for physiological characters of the species of the limiting amino acids studied. With regard to nutritional aspects, the problem was of special interest, but also seed proteins acting as antinutritional factors were analysed in detail. Based on the knowledge of seed protein structures, it was possible to perform investigations on the genetic basis of their synthesis. This was done under two different aspects: The basic knowledge on the genes involved should be widened; moreover, it should be tried to improve the seed proteins quantitatively and qualitatively under the influence of mutant genes.
Author: Guanqun Chen
Publisher: Springer
ISBN: 1493986163
Category : Science
Languages : en
Pages : 276
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Book Description
Among the major challenges facing society today, seeking renewable alternatives to petroleum-based fuels and manufactured goods is critically important to reducing society’s dependency on petroleum and tackling environmental issues associated with petroleum use. In recent years there has been considerable research targeted toward the development of plant-derived bioproducts to replace petrochemical feedstocks for both fuel and manufacturing. Plants not only provide a large amount of renewable biomass, but their biochemical diversity also offers many chemical and molecular tools for the production of new products through biotechnology. Plant Bioproducts is an introduction to the production and application of plant bioproducts, including biofuels, bioplastics, and biochemicals for the manufacturing sector. Contributing authors examine various bioproducts with respect to their basic chemistry, relationship to current petrochemical-based products, and strategies for their production in plants. Chapters cover the integrated roles of agronomy, plant breeding, biotechnology, and biorefining in the context of bioproduct development. Environmental, economic, ethical, and social issues surrounding bioproducts, including the use of genetically modified crops, challenges to food security, and consumer acceptance, are also covered.
Author: Khalil Khan
Publisher: Elsevier
ISBN: 0128104546
Category : Technology & Engineering
Languages : en
Pages : 480
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Book Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1036
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Book Description
