Proteins as Human Food

Proteins as Human Food

Proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969

1st Edition - September 1, 1969

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  • Editor: R. A. Lawrie
  • eBook ISBN: 9781483100166

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Description

Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions. The book is divided into seven parts. Part I covers topics related to the world supply and demand of protein such as problems related to the surplus and deficiency of protein production; nutrition policy with regard to protein; and methods on how to meet the world's protein needs. Part II tackles the preservation of protein and processing, as well as the altering effects of toxic agents and microorganisms on protein. Parts III, IV, and V respectively deals with the different animal, plant, and other unconventional sources of protein; their properties; and quality control. Part VI talks about the organoleptic qualities of protein foods and protein problems in large-scale catering, and Part VII covers regulatory mechanism in mammalian protein metabolism; effects of disproportionate amounts of amino acids; and the evaluation of protein. The text is recommended for nutritionists and chemists who would like to know more about the advancements in the studies of protein, its relevance to diet, and the solution to problems related to it.

Table of Contents


  • Contents

    Preface

    Acknowledgements

    Introduction

    I. General Aspects of Supply and Demand

    World Protein Supplies and Needs

    Economics of Protein Production

    Nutrition Policy with Regard to Protein

    Complementary Ways of Meeting the World's Protein Needs

    II. General Aspects of Protein Preservation and Processing

    Toxic Agents and Protein Availability

    Microbial Spoilage of Proteinaceous Foods

    Characteristics of Preservation Processes as applied to Proteinaceous Foods

    Alterations to Proteins during Processing and the Formation of Structures

    III. Proteins from Animal Sources

    Quantitative and Qualitative Control of Proteins in Meat Animals

    Properties of Meat Proteins

    Intrinsic and Extrinsic Factors Affecting the Quality of Fish

    Properties of Fish Proteins

    Milk and Milk Products

    Eggs and Poultry

    IV. Proteins from Plant Sources

    Control of Plant Proteins: The Influence of Genetics and Ecology of Plant Foods

    Enrichment of Plant Protein

    Structural and Nutritional Properties of Cereal Proteins

    Baking: the Significance of Modern Processing Methods

    V. Unconventional Protein Sources

    Hydrocarbon-Grown Yeasts in Nutrition

    Algal Proteins and the Human Diet

    Soya Protein Isolates for Food

    VI. Presentation

    The Organoleptic Qualities of Protein Foods (with Special

    Reference to Cooking Procedures)

    Protein Problems of Large Scale Catering

    VII. Assimilation

    Regulatory Mechanisms in Mammalian Protein Metabolism

    Effects of Disproportionate Amounts of Amino Acids

    Procedures of Protein Evaluation

    Abnormalities of Protein Metabolism

    Concluding remarks

    List of Registrants

    Author Index

    Subject Index

Product details

  • No. of pages: 544
  • Language: English
  • Copyright: © Butterworth-Heinemann 1969
  • Published: September 1, 1969
  • Imprint: Butterworth-Heinemann
  • eBook ISBN: 9781483100166

About the Editor

R. A. Lawrie

Ralston A. Lawrie was one of the world’s leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.

Affiliations and Expertise

University of Nottingham, UK

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