Evaluation of Novel Protein Products

Evaluation of Novel Protein Products

Proceedings of the International Biological Programme (IBP) and Wenner-Gren Center Symposium Held in Stockholm, September 1968

1st Edition - January 1, 1970

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  • Editors: A. E. Bender, B. Löfqvist, R. Kihlberg
  • eBook ISBN: 9781483184241

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Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy in the examination of unique protein foods. Session 2 of the book is about the unique sources of protein. Possible sources include oilseed, fish, animal husbandry, cereal varieties, and leaf proteins. Sessions 3 to 6 analyze the nutritional value and quality of the said protein sources. Session 7 contains the closing statement about the challenge of protein-calorie malnutrition. Doctors, economists, as well as academic and research students whose focus of study is on food shortage and impact of protein in the human food consumption will find this book invaluable.

Table of Contents

  • Preface

    Opening Address

    Session 1. The World Food Problem

    The Treatment of the Nutrition Problems in the Science of Economics

    Human Protein Requirements and Malnutrition

    Food Habits and Taboos and the Potentials of Twentieth-Century Food Science and Technology

    Strategy in the Evaluation of Novel Protein Foods

    Session 2. Novel Protein Sources

    Oilseed Protein as Related to the World Food Problem

    Fish Protein

    Animal Husbandry Proteins

    New Cereal Varieties with High Protein Quality

    Leaf Proteins

    Single-Cell Protein

    Amino-Acid Supplementation and the World Food Problem

    Session 3. Nutritional Evaluation of Protein Quality. I

    Nutritional Evaluation of Proteins by Laboratory Animals

    The Nutritional Evaluation of Protein Supplements to Diets

    Mice as Test Animals for Screening Protein Quality

    Changes in Plasma-Free Amino Acids in Short Growth Studies with Rats

    Session 4. Nutritional Evaluation of Protein Quality. II

    Nutritional Evaluation of Proteins by Chemical Methods

    Determination of Free and Protein-Bound Amino Acids

    Determination of Available Lysine by Column Chromatography

    Estimation of Protein Content and Quality by Dye Binding

    Nutritional Evaluation of Proteins by Enzymatic Methods

    Protein Evaluation by Micro-Organisms

    Microbiological Determination of Amino Acids by the Cup-Plate Method

    Nutritive Evaluation of Protein Quality with Tetrahymena pyriformis W.

    Session 5. Toxic, Hygienic, and Functional Evaluation of Protein Products

    The Safety Evaluation of New Sources of Protein for Man

    Determination of Toxic Split Products from Glucosinolates in Seed Meals of Some Cruciferae Plants

    Radio-Immuno Assays as a Means of Determining Small Quantities of Specific Proteins

    Fish Protein Hydrolysate. Requirements of Production in Relation to Possible Toxin Formation

    Microbiological Examination of Proteins with Special Reference to Pathogenic and Toxic Micro-Organisms

    Functional Evaluation of Protein in Food Systems

    Session 6. Effect of Processing and Storage on the Value of Protein Products

    Analytical Criteria for the Effects of Processing and Storage on Proteins

    Factors Affecting the Nutritive Value of Protein Foods

    Effect of Processing on the Nutritional Value of Fish Protein Concentrate

    Preventing the Deterioration of Raw Materials and Products

    Preventing the Deterioration of Protein Sources and Products

    Session 7. Statements

    Proteins in Our Time

    The Challenge of Protein-Calorie Malnutrition

    Panel Discussion: Science and the World Food Problem


    List of Participants


    Titles Already Published in this Series

Product details

  • No. of pages: 400
  • Language: English
  • Copyright: © Pergamon 1970
  • Published: January 1, 1970
  • Imprint: Pergamon
  • eBook ISBN: 9781483184241

About the Editors

A. E. Bender

B. Löfqvist

R. Kihlberg

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