New Protein Foods

List of ContributorsPrefaceContents of Volume 1, Part AChapter 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 ReferencesChapter 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 ReferencesChapter 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 ReferencesChapter 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 ReferencesChapter 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 ReferencesChapter 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 ReferencesChapter 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 ReferencesChapter 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 ReferencesChapter 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 ReferencesChapter 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 ReferencesCumulative Subject Index