Amino Acid Composition and Biological Value of Cereal Proteins
Kluwer Academic Publishers (Verlag)
978-90-277-1937-9 (ISBN)
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1 General Problems.- Cereal Proteins — Past, Present, Future.- Cereal Utilization in West Africa.- The Role of Cereal and Plant Proteins in the World Food Supply.- Amino Acid Problem of Cereals at Daily Meals.- Nutritional Functions of Cereals.- Cereal Proteins in Human Nutrition.- 2 Methodology of Protein Quality Evaluation.- Protein Nutritional Quality: A Modeling Approach.- In Vivo Methods in the Evaluation of the Nutritional Quality of Cereal Proteins.- Specificity of Amino Acids for Nutritional Evaluation of Proteins.- Amino Acid Scoring Systems and their Role in the Estimation of the Protein Quality of Cereals.- Mathematical Modeling of Protein Nutritional Quality from Amino Acid Composition.- Prediction of Protein Nutritive Value of Cereal-Legume Blends Using Rat Biossays and Amino Acid Scores.- Differences between Digestibilities of Protein and First Limiting Amino Acid in Some Plant Products.- Available Amino Acid Score: Method for Protein Quality Evaluation.- Simple Enzymic Methods for Prediction of Plant Protein Digestibility.- Optimization of Lysine Composition in Plant Breeding Programmes and in Feed Technology by the Dye-Binding Analysis.- Determination of Reactive Lysine by Dye-Binding.- 3 Chemistry (Amino Acid Composition) and Biochemistry of Cereal Proteins.- Comparative Amino Acid Composition of Proteins of Wheat, Rye and Triticale Grain.- Bioenergetic Aspects of Amino Acid Production in Cereals.- Views on the Amino Acid Composition of Grain and the Influence of Processing.- Contributions to the Amino Acid Composition of Protein Fractions of Wheat Flours.- Action of Some Proteinases on Wheat Gluten Isolated from Mature and Developing Kernels.- Effects of Fertilizers on the Amino Acid Composition of Cereal Protein.- Effect of Thermal Processing on theTryptophan Content of Baby Foods.- Amino Acid Content and in Vitro Protein Quality of Different Corn Varieties.- The Amino Acid Composition of Wheat Grain as Related to its Protein Content.- 4 Protein Preparations and Cereals — Composition and Nutritive Value.- Amino Acid Composition and Biological Value of Cereal Germs.- Maize Germ Proteins, their Composition, Nutritive Value and Functional Properties.- Chemical and Biological Data of Rice Proteins for Nutrition and Feeding.- The Influence of Home Processing on the Quality of Cereal and Millet Proteins.- Comparative Study of Yield and Biological Value of Different Corn Varieties.- Wheat Gluten — A Nutural Protein for the Future — Today.- Wheat Protein Products in Nutrition.- 5 Cereals in Food and Feed.- Amino Acid Bioavailability from Whole-Wheat Flour Bread and Extracted Wheat Flour Bread by Humans.- Amino Acid Indices and Rat Biodata for Composite Flour Breads Fortified with Legume and Oilseed Proteins and Lysine.- Fortification of Wheat Flour with Potato Protein.- Calculation of the Amino Acid Requirements of Growing Birds under Variable Environmental Conditions.- Remarks on the Importance of Protein Quality in Mixed Feeds.- The Improvement of Protein Utilization in Industrial Feeds and Cereals.- List Of Contributors.
Erscheint lt. Verlag | 31.7.1985 |
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Zusatzinfo | 680 p. |
Verlagsort | Dordrecht |
Sprache | englisch |
Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
Naturwissenschaften ► Biologie ► Biochemie | |
Technik ► Lebensmitteltechnologie | |
Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
ISBN-10 | 90-277-1937-3 / 9027719373 |
ISBN-13 | 978-90-277-1937-9 / 9789027719379 |
Zustand | Neuware |
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