Newer Methods of Nutritional Biochemistry V4

Newer Methods of Nutritional Biochemistry V4

With Applications and Interpretations

1st Edition - January 1, 1970

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  • Editor: Anthony Albanese
  • eBook ISBN: 9780323158893

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Newer Methods of Nutritional Biochemistry: With Applications and Interpretations, Volume IV, presents discussions and reviews of principles and procedures of nutritional biochemistry which have been developed for assays of nutritive quality of foods. Comprised of six chapters, this book describes determinations of dietary needs of fats, vitamins, and amino acids which fail to apply the long-known ""Law of Diminishing Returns"" to the experimental data. It examines the correlation of urinary metabolites with dietary conditions from the point of view of the dynamic state of metabolism. The book also discusses analytical methods for determining plasma amino acids and their application to nutritional problems of young children; laboratory methods for evaluating changes in protein quality; optimal nutrition for the aged and basic mechanisms of biological aging; and advances in instrumentation and methodology and their application in resolving biological and nutritional problems.

Table of Contents

  • Contributors to this Volume


    Contents of Other Volumes

    1 Evaluation of Nutrient Requirements

    I. Introduction

    II. Application of the Law of Diminishing Returns

    III. Fat-Soluble Vitamins and Essential Fatty Acids

    IV. Water-Soluble Vitamins

    V. Amino Acids

    VI. Minerals


    2 Biological Quality of Dietary Protein and Urinary Nitrogen Metabolites

    I. Introduction

    II. Urinary Nitrogen Compounds

    III. Partition and Ratio of Urinary Nitrogen Compounds and the Significance of Their Ratios

    IV. Conclusion


    3 Plasma Amino Acids

    I. Introduction

    II. Analytical Methods

    III. Normal Values

    IV. Factors Affecting Plasma Amino Acid Concentrations

    V. Clinical Significance of Plasma Amino Acids

    VI. Summary


    4 Laboratory Methods for the Evaluation of Changes in Protein Quality

    I. Introduction

    II. Analytical Procedures for Estimation of the Amino Acid Composition of Food Proteins

    III. Suggested Laboratory Methods for Estimation of the Available Amino Acids in Food Proteins

    IV. Application of Laboratory Methods to Processed Foods for the Evaluation of Changes in Protein Quality

    V. Conclusions


    5 Aging and Nutrition

    I. Introduction

    II. Nutritional Problems of the Aged

    III. Effect of Nutrition on Life Span

    IV. Summary


    6 Trace Metal Analysis

    I. Introduction

    II. Contamination Control in Trace Metal Analysis

    III. Sample Preparation

    IV. Colorimetric Methods

    V. Instrumental Methods

    VI. Applications

    VII. Conclusions


    Author Index

    Subject Index

Product details

  • No. of pages: 254
  • Language: English
  • Copyright: © Academic Press 1970
  • Published: January 1, 1970
  • Imprint: Academic Press
  • eBook ISBN: 9780323158893

About the Editor

Anthony Albanese

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