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" Nutritional Improvement of Food and Feed Proteins. "
Friedman, Mendel
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BL
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| Record Number
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727312
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b547044
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| Main Entry
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Friedman, Mendel
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| Title & Author
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Nutritional Improvement of Food and Feed Proteins.\ Friedman, Mendel
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| Publication Statement
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Springer Verlag, 2013
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| ISBN
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1468433660
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: 9781468433661
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| Contents
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1. Position Paper on RDA for Protein for Children.- 2. Chilean Experience with Fortified Children's Formulas.- 3. Improvement of the Protein Quality of Corn with Soybean Protein.- 4. Animal and Human Feeding Studies on the Biological Availability of Protein in Supplements.- 5. Effect of Nitrogen Retention by Adults of Different Proportions of Indispensable Amino Acids in Isonitrogenous Cereal-Based Diets.- 6. Comparative Protein Quality as Measured by Human and Small Animal Bioassays of Three Lines of Winter Wheat.- 7. Urea as a Dietary Supplement for Humans.- 8. Nutritional Consequences of Excess Amino Acid Intake.- 9. Hair as an Index of Protein Malnutrition.- 10. The Problem of Curvature in Slope Assays for Protein Quality.- 11. Defining Dietary Plant Fibers in Human Nutrition.- 12. Photosynthesis and Increased Production of Protein.- 13. Control through Breeding Methods of Factors Affecting Nutritional Quality of Cereals and Grain Legumes.- 14. Methods for Improving Cereal Protein Quality.- 15. The Current Status of Breeding for Protein Quality in Corn.- 16. Improvement of Wheat Protein Quality and Quantity by Breeding.- 17. Protein Quality of Induced High Lysine Mutants in Barley.- 18. Potential for Improving Cottonseed Quality by Genetic and Agronomic Practices.- 19. The Nutritive Value of Mixed Proteins.- 20. Some Thoughts on Amino Acid Supplementation of Proteins in Relation to Improvement of Protein Nutriture.- 21. Nutritional Evaluation of Dry-Roasted Navy Bean Flour and Mixtures with Cereal Proteins.- 22. Nutritional Evaluation of Oilseeds and Legumes as Protein Supplements to Cereals.- 23. Amino Acid Supplementation of Isolated Soybean Protein in Milk Replacers for Preruminant Lambs.- 24. The Nutritive Value of Faba Beans and Low Glucosinolate Rapeseed Meal for Swine.- 25. Production of Animal Protein from Nonprotein Nitrogen Chemicals.- 26. Analysis for Availability of Amino Acid Supplements in Foods and Feeds: Biochemical and Nutritional Implications.- 27. N-Substituted Lysines as Sources of Lysine in Nutrition.- 28. Bioavailability of Acetylated Derivatives of Methionine, Threonine, and Lysine.- 29. A Method for Improving the Nutritional Value of Food Proteins: Covalent Attachment of Amino Acids.- 30. Inhibition of Lysinoalanine Synthesis by Protein Acylation.- 31. Microbial Production of Essential Amino Acids with Corynebacterium Glutamicum Mutants.- 32. Nutritional Improvement of Food Proteins by Means of the Plastein Reaction and its Novel Modification.- 33. Potential for the Use of Germinated Wheat and Soybeans to Enhance Human Nutrition.- 34. Improving Protein Quality of Bread-Nutritional Benefits and Realities.- 35. Fortification of Soft Drinks with Protein from Cottage Cheese Whey.- 36. Soy Protein Utilization in Food Systems.- 37. Cottonseed Protein Derivatives as Nutritional and Functional Supplements in Food Formulations.- 38. Yeast Proteins: Recovery, Nutritional and Functional Properties.- 39. Design and Assembly of an Inexpensive, Automated Microprobe Amino Acid Analyzer: Separation and Quan-Titation of Amino Acids in Physiological Fluid.- 40. Glossary of Abbreviations and Definitions of Nutritional Terms.
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| LC Classification
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TX553.P7F754 2013
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| Added Entry
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Friedman, Mendel
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