New Protein Foods

New Protein Foods

Technology

1st Edition - June 28, 1976

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  • Editor: Aaron M. Altschul
  • eBook ISBN: 9781483215952

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Description

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

    Preface

    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

    References

    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

    References

    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

    References

    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

    References

    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

    References

    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

    References

    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

    References

    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

    References

    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

    References

    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

    References

    Cumulative Subject Index




Product details

  • No. of pages: 342
  • Language: English
  • Copyright: © Academic Press 1976
  • Published: June 28, 1976
  • Imprint: Academic Press
  • eBook ISBN: 9781483215952

About the Editor

Aaron M. Altschul

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