Biochemical Aspects of New Protein Food - 1st Edition - ISBN: 9780080226255, 9781483160054

Biochemical Aspects of New Protein Food

1st Edition

FEBS Federation of European Biochemical Societies 11th Meeting Copenhagen 1977, Volume 44 Symposium A3

Editors: Jens Adler-Nissen Bjørn O. Eggum Lars Munck
eBook ISBN: 9781483160054
Imprint: Pergamon
Published Date: 1st January 1978
Page Count: 228
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Description

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.

Table of Contents


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

Details

No. of pages:
228
Language:
English
Copyright:
© Pergamon 1978
Published:
Imprint:
Pergamon
eBook ISBN:
9781483160054

About the Editor

Jens Adler-Nissen

Bjørn O. Eggum

Lars Munck