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New Protein Foods - 1st Edition - ISBN: 9780120548026, 9781483215952

New Protein Foods

1st Edition


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Editor: Aaron M. Altschul
eBook ISBN: 9781483215952
Imprint: Academic Press
Published Date: 28th June 1976
Page Count: 342
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New Protein Foods, Volume 2: Technology, Part B covers examples of mixtures of pure amino acids used in medicine, as well as of the vast social possibilities inherent in exploiting pure synthetic nutrients.
The book discusses new approaches to marketing fish; new approaches to marketing milk products; and extrusion cooking. The text also describes the development of the particular knowledge in nutrition and food science and technology that allowed the first chemically defined, almost complete, synthetic foods to be produced. The role of flavor in new protein technologies; mass and institutional feeding of protein foods; and the use of nutrient intervention to improve nutritional status are also considered. The book further tackles the AID program for the introduction of new protein technologies; the notable happenings occurring in the technology and marketing of meat analogs; and the limits of technology.

Table of Contents

List of Contributors


Contents of Volume 1, Part A

Chapter I. New Approaches to Marketing Fish

I. Introduction

II. Present Consumption of Seafoods

III. Sources of Fish and Shellfish

IV. Nutritive Value of Seafoods

V. Processing of Seafoods for Market

VI. New Food Products from Waste and Industrial Fish

VII. Future Outlook for Seafood Sales


Chapter II. New Approaches to Marketing Milk Products

I. Introduction: An Overview

II. United States Milk Production: Changing Patterns

III. Marketing Changes: Consumer Patterns in Transition

IV. Imitation Dairy Products

V. Impact of Marketing Regulations

VI. World Trends for Dairy Products

VII. Cheese: The Glamour Product of the Dairy Industry

VIII. Whey (By-Product of Cheese Making): An Important Nutrient Resource

IX. Future Opportunities: Meeting Consumer Needs

X. Conclusion: Future Prospects


Chapter III. Complete Synthetic Foods

I. General Considerations and Definitions

II. History of Development

III. Experience with Human Subjects

IV. Production, Availability, and Cost of Individual Nutrients

V. Production of Complete Synthetic Food

VI. Present and Future Prospects for Synthetic Food


Chapter IV. Extrusion Cooking

I. Introduction

II. Elements of HT/ST Extrusion Cooking

III. Control of Process Variables

IV. Extrusion-Cooked Textured Foods

V. Probable Future Developments in Extrusion-Cooked Textured Foods


Chapter V. Role of Flavor in New Protein Technologies

I. Introduction

II. Meat Flavors

III. Dairy Flavors

IV. Cereal Grains, Flour, and Pulses

V. Some Issues Related to Flavor Technology


Chapter VI. Mass and Institutional Feeding of Protein Foods

I. The Food Service Industry, An Awakening Giant

II. Food Service Systems

III. Convenience Forms of Protein Foods for Food Service

IV. Nutritional Aspects of Food Service

V. Microbiological Aspects of Food Service

VI. Food Service 1985-A Projection


Chapter VII. Nutrient Intervention to Improve Nutritional Status

I. Introduction

II. The Nutrient Profile to Sustain Life

III. Fortification and Nutritional Supplements

IV. Nutrition Education

V. New Approaches to Nutritional Intervention

VI. Discussion

VII. Conclusion


Chapter VIII. AID Program for the Introduction of New Protein Technologies

I. Introduction

II. The Problem and the Target

III. Alternatives for Supplying More Protein

IV. The AID Protein Food Program

V. Comment


Chapter IX. Meat Analogs—A Supplement

I. Introduction

II. Advances in the Technology

III. Advances in Analytical Methodology

IV. Additional Information on Performance

V. Advances in Marketing


Chapter X. Limits of Technology

I. Introduction

II. Protein Food Models

III. Food Models: The Creation of New Alternatives

IV. Problems Generated by New Technologies

V. Conditions Governing Transfer of Technology

VI. The Moral Issues


Cumulative Subject Index


No. of pages:
© Academic Press 1976
28th June 1976
Academic Press
eBook ISBN:

About the Editor

Aaron M. Altschul

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