Evaluation of Novel Protein Products - 1st Edition - ISBN: 9780080066356, 9781483184241

Evaluation of Novel Protein Products

1st Edition

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

Editors: A. E. Bender B. Löfqvist R. Kihlberg
eBook ISBN: 9781483184241
Imprint: Pergamon
Published Date: 1st January 1970
Page Count: 400
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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


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


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© Pergamon 1970
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About the Editor

A. E. Bender

B. Löfqvist

R. Kihlberg

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