New Protein Foods 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 New Protein Foods PDF full book. Access full book title New Protein Foods by Aaron M. Altschul. Download full books in PDF and EPUB format.
Author: Aaron M. Altschul
Publisher: Academic Press
ISBN: 1483215954
Category : Cooking
Languages : en
Pages : 343
Get Book Here
Book Description
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.
Author: Aaron M. Altschul
Publisher: Academic Press
ISBN: 1483215954
Category : Cooking
Languages : en
Pages : 343
Get Book Here
Book Description
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.
Author: Aaron Altschul
Publisher: Elsevier
ISBN: 0323147178
Category : Technology & Engineering
Languages : en
Pages : 526
Get Book Here
Book Description
New Protein Foods, Volume 1: Technology Part A deals with protein methodologies in transforming protein sources into better or more useful sources. This volume is organized into 10 chapters that summarize possible sources of protein foods, such as legumes, meat, poultry products, and meat analogs. The introductory chapter presents an overview of the definition of food problem of the societies, the concept of affluent malnutrition, and the role of protein foods. This book then discusses the extent of controversy surrounding the issue of the amino acid fortification of cereals. It emphasizes rice, as it is a major staple in regions where fortification with amino acids should be of great benefit in eliminating malnutrition and improving the health and performance of the populations. This is followed by a discussion on protein fortification of various forms of breads and other products. Chapters 5-8 are devoted into the role of food proteins in human nutrition and the available technologies for their treatment. Emerging protein foods unique to Japan, including products of enzyme applications, are also discussed and their prospects are assessed. The concluding chapter presents underlying philosophies and problems as food and drug laws and regulations move to further definition of food products. It also presents the concern about food nutritive values in changing times. This book is an ideal source of information for food technologists and researchers who are interested with the evolving field of food proteins.
Author: Aaron Mayer Altschul
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages :
Get Book Here
Book Description
Author: Alaa El-Din A. Bekhit
Publisher: CRC Press
ISBN: 1000510743
Category : Health & Fitness
Languages : en
Pages : 408
Get Book Here
Book Description
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.
Author: Aaron M. Altschul
Publisher: Academic Press
ISBN: 1483215970
Category : Technology & Engineering
Languages : en
Pages : 497
Get Book Here
Book Description
New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins. The book presents articles on the chemistry and biology of seed storage proteins as well as the structure of soy proteins. The text also includes articles on the relationships of genetic engineering to conventional genetic technology and plant breeding, and the potentials for applications of genetic engineering technology to soybeans. The physicochemical and functional properties of oilseed proteins, with emphasis on soy proteins; the chemical and enzymatic modification of plant proteins; and the nutritional characteristics of oilseed proteins are also considered. The book further demonstrates articles on the processes of manufacturing isolated soy protein; the characteristics of isolates; nutritional, the physical, and functional properties; and the major applications of isolated soy proteins. The text concludes by including articles on the production, physicochemical properties, and nutritional aspects of rapeseed, ground nuts, sunflower seeds, and sesame proteins. Nutritionists, horticulturists, agriculturists, agronomists, food technologists, and people involved in related manufacturing companies will find the book invaluable.
Author: Aaron Mayer Altschul
Publisher:
ISBN: 9780120548019
Category : Food industry and trade
Languages : en
Pages :
Get Book Here
Book Description
Author: Aaron M. Altschul
Publisher: Academic Press
ISBN: 1483288048
Category : Technology & Engineering
Languages : en
Pages : 425
Get Book Here
Book Description
Approx.408 pages
Author: A. M. Altschul
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Aaron Mayer Altschul
Publisher:
ISBN: 9780120548019
Category : Food industry and trade
Languages : en
Pages : 511
Get Book Here
Book Description
Protein food technologies and the politcs of food an overview; The amino acid fortification of cereals; The amino acid fortification of intact cereal grains; The protein enrichment of bread and baked products; Legume foods; New approaches to the marketing of red meats; New Approaches to marketing poultry products; Meat analogs; New protein food technologies in japan; Regulatory aspects of new protein foods.
Author: A. M. Altschul
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
