Designed to provide the most current information regarding dietary protein assessment, the roles that dietary proteins play in the maintenance of a healthy body and the prevention of disease, and the availability of dietary proteins on international markets. Contains chapters on…
Lactoferrin is an iron-binding glycoprotein belonging to the transferrin family. It acts as a defense in host animals against microbes and viruses, since it has a broad spectrum of antimicrobial and antiviral activities. Lactoferrin has been shown to regulate the growth and diff…
Protein food technologies and the politics of food: an overview; The amino acid fortification of cereals; The amino acid fortification of intact cereal grains; The protein enrichment of bread and baked products; Legume foods; New approaches to the marketing of red meats; New app…
Abstract: New technologies for improving existing sources of protein are presented and discussed in the first of a 3-volume series on the status, needs, sources, and sociopolitical aspects of the world protein supply. The material is primarily directed to the agricultural scient…
ACKNOWLEDGEMENT; REFERENCES; DISCUSSION; CHAPTER 6. NUTRITIONAL QUALITY OF SOYBEAN PROTEIN ISOLATES: STUDIES IN CHILDREN OF PRESCHOOL AGE; EXPERIMENTAL DESIGN AND PROCEDURES; RESULTS; DISCUSSION; ACKNOWLEDGEMENTS; REFERENCES; CHAPTER 7. SOY PROTEIN IN ADULT HUMAN NUTRITION: A RE…
Abstract: New technologies have made it possible to produce soybean flours, concentrates, and isolates with diverse functional properties that fill many needs in food systems. Results, reported from nutritional experiments where soy proteins, particularly the isolates, were fed …
"An acclaimed surgeon specializing in weight loss delivers a paradigm-shifting examination of the diet and health industry's focus on protein, explaining why it is detrimental to our health, and can prevent us from losing weight."--Amazon.com.
A guide to the major proteins used in the food industry. It focuses on different food proteins, providing the information that is required to select the right protein for a particular application. It covers sources, production, characteristics, functionalities and uses in foods.