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. 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:
- © Pergamon 1978
- 1st January 1978
- eBook ISBN: