Amino Acid Composition And Biological Value Of Cereal Proteins

Author : Radomir Lásztity
Publisher : Springer Science & Business Media
ISBN 13 : 9400953070
Total Pages : 653 pages
Book Rating : 4.79/5 ( download)

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Download or read book Amino Acid Composition and Biological Value of Cereal Proteins written by Radomir Lásztity and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.

Author : Máté Hidvégi
Publisher :
ISBN 13 : 9789630541312
Total Pages : 662 pages
Book Rating : 4.19/5 ( download)

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Download or read book Amino Acid Composition and Biological Value of Cereal Proteins written by Máté Hidvégi and published by . This book was released on 1985 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Radomir Lásztity
Publisher :
ISBN 13 :
Total Pages : 662 pages
Book Rating : 4.16/5 ( download)

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Download or read book Amino Acid Composition and Biological Value of Cereal Proteins written by Radomir Lásztity and published by . This book was released on 1985 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Radomir Lásztity
Publisher :
ISBN 13 :
Total Pages : 662 pages
Book Rating : 4.77/5 ( download)

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Download or read book Amino Acid Composition and Biological Value of Cereal Proteins written by Radomir Lásztity and published by . This book was released on 1985 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Radomir Lasztity
Publisher : Routledge
ISBN 13 : 1351411195
Total Pages : 474 pages
Book Rating : 4.96/5 ( download)

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Download or read book The Chemistry of Cereal Proteins written by Radomir Lasztity and published by Routledge. This book was released on 2017-07-12 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.

Author : Callie Mae (Williams) Coons
Publisher :
ISBN 13 :
Total Pages : 156 pages
Book Rating : 4.57/5 ( download)

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Download or read book Selected References on Cereal Grains in Protein Nutrition written by Callie Mae (Williams) Coons and published by . This book was released on 1968 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Joseph H. Hulse
Publisher :
ISBN 13 :
Total Pages : 194 pages
Book Rating : 4.55/5 ( download)

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Download or read book Nutritive Value of Triticale Protein (and the Proteins of Wheat and Rye) written by Joseph H. Hulse and published by . This book was released on 1974 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Cereal grains are the main sources of protein and calories for many people in the developing world. Triticale,a man-made cereal grain, is a cross between wheat and rye. Triticale promises higher yields of grain at least equal in protein content and superior in biological quality to wheat.Triticale has a higher content of lysine. Lysine content of triticale foods can be improved by supplementation with other materials with rich content such as food legumes. Present evidence suggests that sound, healthy triticale is equal to or superior to wheat in farm animal diets. Since triticale will tolerate environments unsuitable to wheat, itpromises to be a significant addition to world cereal crops for human and animal consumption. Well-defined, universally-accepted standards and methods of chemical and biological evaluation are urgently needed. The literature relative to triticale's biological value, especially concerning proteins, is reviewed.

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1468433660
Total Pages : 879 pages
Book Rating : 4.61/5 ( download)

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Download or read book Nutritional Improvement of Food and Feed Proteins written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 879 pages. Available in PDF, EPUB and Kindle. Book excerpt: The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.

Author : John W. Finley
Publisher :
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.22/5 ( download)

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Download or read book Digestibility and Amino Acid Availability in Cereals and Oilseeds written by John W. Finley and published by . This book was released on 1985 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Amino acid content as an estimate of quality for humans; Reducing variability in amino acid analysis; Interactions between proteins and constituents that affect protein quality; In vitro methods to measure sulfur amino acid availability; Amino acids in cereal proteins and protein fractions; Proteins in developing and germinating cereal grains and grain fractions; Functional and nutritional characteristics of cereal proteins; Effects of food processing on protein digestibylity and amino acid availability; In vitro methods to predict lysine availability; Direct measurements of amino acid digestibility in swine; Digestibility of plant proteins: animal studies; Absorption of products of protein digestion.

Author : Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture
Publisher :
ISBN 13 :
Total Pages : 212 pages
Book Rating : 4.43/5 ( download)

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Download or read book Nutritional Evaluation of Cereal Mutants written by Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture and published by . This book was released on 1977 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The Proceedings contain scientific papers,conclusions, and recommendations of nutritionists, analysts,and breeders on the 1) development of nutritional criteriafor mutation breeders; 2) assessment of availabletechniques; 3) prospects for developing early-screening,nutritional evaluation techniques for large populations; and4) recommended lines of research. Conclusions andrecommendations include extensive reviews of chemical,enzymatic, microbiological, and animal assay techniquespresently available. Panel recommendations included methodsfor developing evaluation techniques for carbohydratefractions and the digestible energy of cereals. Studiesreport basic findings in nutritional values, proteinqualities, and nutritional improvement of cereals.