Evaluation of novel protein products
1970
Bender, Arnold E (Arnold Eric)
Abstract: Protein deficiency due to shortages of high-quality food protein is an urgent nutritional concern in many developing countries, and is part of a world food problem. Attempts to increase the production of edible food protein has resulted in development of new protein sources from oilseed meals, fishprotein concentrates, improved animal husbandry practices, new cereal varieties, leaf protein, microorganisms, and amino acid supplements. Improving the distribution and marketing of conventional protein foods has also been emphasized. Food habits and economic strategies are important considerations when new protein foods are introduced. Standardized laboratory analyses are necessary in evaluation of protein quality; biochemical techniques and methodologies are described. Toxicity, safety, processing and storage factors are presented in relation to protein quality and nutritional value of new protein products. The responsibility of scientists to deal with the challenge of protein malnutrition is discussed.
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