Protein Quality Evaluation PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Protein Quality Evaluation PDF full book. Access full book title Protein Quality Evaluation by Food and Agriculture Organization of the United Nations. Download full books in PDF and EPUB format.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251030974
Category : Health & Fitness
Languages : en
Pages : 76
Get Book Here
Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251030974
Category : Health & Fitness
Languages : en
Pages : 76
Get Book Here
Book Description
Author: [Anonymus AC10747383]
Publisher:
ISBN: 9789251074176
Category : Low-protein diet
Languages : en
Pages : 64
Get Book Here
Book Description
Author: Mario Luiz Chizzotti
Publisher: Brill Wageningen Academic
ISBN: 9789086863402
Category : Animal nutrition
Languages : en
Pages : 0
Get Book Here
Book Description
Variations in feeding frequency may lead to difference in utilization of dietary nutrients. The effects of feeding frequency have been tested in growing pigs and finishing pigs using respiratory quotient and postprandial kinetics of plasma metabolites. A reduced feeding frequency resulted in an increased lipogenesis and proteolysis shortly after the meal both in growing and finishing pigs. Nevertheless, growing and finishing pigs exhibit different metabolic pathways when feeding frequency is reduced.
Author: C.A. Barth
Publisher: Springer Science & Business Media
ISBN: 3642853730
Category : Science
Languages : en
Pages : 318
Get Book Here
Book Description
This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.
Author: Peter L. Pellett
Publisher:
ISBN:
Category : Alimentos
Languages : en
Pages : 174
Get Book Here
Book Description
Abstract: Advances in the techniques and methodologies for the evaluation of protein quality are presented for agricultural researchers. An overall view of the strengths and weaknesses of the various evaluation methods is provided along with in-depth descriptions of several new and established techniques. The discussions cover the protein requirements of humans and their relevance to protein quality evaluation, the analytical methods for determining the amino acids profiles of particular foods, chemical and microbiological assays of protein quality, use of animal experimentation and clinical methods, and choice of procedure. The specific methodologies described include the Kjeldahl procedure for total nitrogen determination, sulphur amino acid analysis by performic acid pre-oxidation, the four-enzyme in vitro assay for protein digestibility, and procedures for the determination of net protein utilization and relative protein value in rats.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9241209356
Category : Medical
Languages : en
Pages : 284
Get Book Here
Book Description
Human nutrition.
Author: Z. Sikorski
Publisher: Springer Science & Business Media
ISBN: 1461578280
Category : Technology & Engineering
Languages : en
Pages : 244
Get Book Here
Book Description
Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.
Author: Susan A. Lanham-New
Publisher: John Wiley & Sons
ISBN: 1119476976
Category : Medical
Languages : en
Pages : 485
Get Book Here
Book Description
Now in its third edition, the best-selling Introduction to Human Nutrition continues to foster an integrated, broad knowledge of the discipline and presents the fundamental principles of nutrition science in an accessible way. With up-to-date coverage of a range of topics from food composition and dietary reference standards to phytochemicals and contemporary challenges of global food safety, this comprehensive text encourages students to think critically about the many factors and influences of human nutrition and health outcomes. Offers a global, multidisciplinary perspective on food and nutrition Covers nutrition and metabolism of proteins, lipids, carbohydrates and vitamins and minerals Explores new developments in functional foods, supplements and food fortification, and future challenges for nutrition research and practice Explains the digestion, absorption, circulatory transport, and cellular uptake of nutrients Demonstrates the structure and characteristics of nutrients, and the relationship with disease prevention A primary text in nutritional science classes worldwide, Introduction to Human Nutrition is a vital resource for students in areas of nutrition, dietetics, and related subjects that involve principles of nutrition science.
Author: National Research Council (U.S.). Committee on Amino Acids
Publisher: National Academies
ISBN:
Category : Health & Fitness
Languages : en
Pages : 216
Get Book Here
Book Description
Author: Gita Cherian
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
Get Book Here
Book Description
