New Protein Foods

New Protein Foods

1st Edition - February 28, 1974

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  • Editor: Aaron Altschul
  • eBook ISBN: 9780323147170

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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.

Table of Contents


  • List of Contributors

    Preface

    Chapter I. Protein Food Technologies and the Politics of Food: An Overview

    I. The Food Problems: Political Imperatives

    II. The Special Role of Protein

    III. Means for Increasing Protein Supply

    IV. The Introduction of New Food Technologies

    V. The Role of Government

    VI. Politicians and the Scientific and Technology Community

    VII. Commentary

    References

    Chapter II. The Amino Acid Fortification of Cereals

    I. Introduction

    II. Protein Requirements and Protein Quality

    III. Rationale for Amino Acid Fortification

    IV. Experimental Studies in Animals

    V. Experimental Studies in Humans

    VI. Related Aspects of Amino Acid Fortification

    VII. Improvement of Food Staples vs Mixed Diets

    VIII. Practical Considerations

    IX. Feasibility Studies

    X. Summary

    References

    Chapter III. The Amino Acid Fortification of Intact Cereal Grains

    I. Introduction

    II. Amino Acids for Fortification

    III. Techniques of Fortification

    IV. Quality and Safety of Products

    V. Nutritional Impact of Rice Fortification

    VI. Further Aspects of Cereal Fortification

    References

    Chapter IV. The Protein Enrichment of Bread and Baked Products

    I. Introduction

    II. Cereal Proteins

    III. Egg and Milk Proteins

    IV. Grain Legume and Oilseed Proteins

    V. Single Cell Proteins

    VI. Fish Proteins

    VII. Less Conventional Proteins

    VIII. Synthetic Amino Acids

    IX. Composite Flours

    X. Discussion and Summary

    References

    Chapter V. Legume Foods

    I. Introduction

    II. Production

    III. Consumption

    IV. Variations in Composition

    V. Variation in Nutritive Value

    VI. Food Mixtures

    VII. Storage Effects

    VIII. Protein Extraction and Concentration

    IX. Prospects

    References

    Chapter VI. New Approaches to the Marketing of Red Meats

    I. Introduction 8 II. Historical Note and Some Considerations of the Present Situation

    III. Some Economic and Cultural Considerations

    IV. Some Important Biological Factors in the Meat Industry

    V. Consumer Quality Attributes Other than Nutrition and Hygiene

    VI. Some Aspects of Animal Production

    VII. Foot and Mouth Disease

    VIII. Future Trends

    IX. Government Regulation

    X. Summary

    References

    Chapter VII. New Approaches to Marketing Poultry Products

    I. Introduction

    II. Inherent Properties

    III. Poultry Meat

    IV. Eggs

    References

    Chapter VIII. Meat Analogs

    I. Introduction

    II. Historical Development of Meat Analogs

    III. Commercial Developments

    IV. Nutritional Aspects

    V. Marketing Aspects

    VI. Considerations for the Future

    References

    Chapter IX. New Protein Food Technologies in Japan

    I. Introduction

    II. Tofu

    III. Miso

    IV. Kamaboko and Fish Sausage-Fish Jelly

    V. Textured Vegetable Protein

    VI. Hydrolyzed Vegetable Protein (HVP)

    VII. New Enzyme Applications

    VIII. The Protein Food Structure of Japan

    References

    Chapter X. Regulatory Aspects of New Protein Foods

    I. Introduction

    II. Fonnulation

    III. Labeling and Advertising

    IV. Quality Control

    V. Conclusion

    References

    Glossary

    Author Index

    Subject Index




Product details

  • No. of pages: 525
  • Language: English
  • Copyright: © Academic Press 1974
  • Published: February 28, 1974
  • Imprint: Academic Press
  • eBook ISBN: 9780323147170

About the Editor

Aaron Altschul

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