New Protein Foods (eBook)

Front Cover 1
Technology, Part B 4
Copyright Page 5
Table of Contents 8
Dedication 6
List of Contributors 12
Preface 14
Contents of Volume 1, Part A 18
Chapter I. New Approachesc to Marketing Fish 20
I. Introduction 20
II. Present Consumption of Seafoods 24
III. Sources of Fish and Shellfish 30
IV. Nutritive Value of Seafoods 36
V. Processing of Seafoods for Market 39
VI. New Food Products from Waste and Industrial Fish 43
VII. Future Outlook for Seafood Sales 53
References 55
Chapter II. New Approaches to Marketing Milk Products 57
I. Introduction: An Overview 57
II. United States Milk Production: Changing Patterns 59
III. Marketing Changes: Consumer Patterns in Transition 61
IV. Imitation Dairy Products 63
V. Impact of Marketing Regulations 64
VI. World Trends for Dairy Products 65
VII. Cheese: The Glamour Product of the Dairy Industry 68
VIII. Whey (By-Product of Cheese Making): An Important Nutrient Resource 71
IX. Future Opportunities: Meeting Consumer Needs 73
X. Conclusion: Future Prospects 78
References 79
Chapter III. Complete Synthetic Foods 81
I. General Considerations and Definitions 81
II. History of Development 82
III. Experience with Human Subjects 89
IV. Production, Availability, and Cost of Individual Nutrients 93
V. Production of Complete Synthetic Food 96
VI. Present and Future Prospects for Synthetic Food 101
References 102
Chapter IV. Extrusion Cooking 105
I. Introduction 105
II. Elements of HT/ST Extrusion Cooking 108
III. Control of Process Variables 108
IV. Extrusion-Cooked Textured Foods 121
V. Probable Future Developments in Extrusion-Cooked Textured Foods 137
References 139
Chapter V. Role of Flavor in New Protein Technologies 141
I. Introduction 141
II. Meat Flavors 146
III. Dairy Flavors 161
IV. Cereal Grains, Flour, and Pulses 177
V. Some Issues Related to Flavor Technology 183
References 186
Chapter VI. Mass and Institutional Feeding of Protein Foods 195
I. The Food Service Industry, An Awakening Giant 196
II. Food Service Systems 202
III. Convenience Forms of Protein Foods for Food Service 212
IV. Nutritional Aspects of Food Service 220
V. Microbiological Aspects of Food Service 227
VI. Food Service 1985–A Projection 233
References 238
Chapter VII. Nutrient Intervention to Improve Nutritional Status 241
I. Introduction 241
II. The Nutrient Profile to Sustain Life 242
III. Fortification and Nutritional Supplements 244
IV. Nutrition Education 248
V. New Approaches to Nutritional Intervention 249
VI. Discussion 252
VII. Conclusion 255
Acknowledgment 255
References 255
Chapter VIII. AID Program for the Introduction of New Protein Technologies 258
I. Introduction 258
II. The Problem and the Target 260
III. Alternatives for Supplying More Protein 261
IV. The AID Protein Food Program 273
V. Comment 277
References 277
Chapter IX. Meat Analogs-A Supplement 279
I. Introduction 279
II. Advances in the Technology 280
III. Advances in Analytical Methodology 288
IV. Additional Information on Performance 289
V. Advances in Marketing 293
References 297
Chapter X. Limits of Technology 299
I. Introduction 299
II. Protein Food Models 300
III. Food Models: The Creation of New Alternatives 304
IV. Problems Generated by New Technologies 308
V. Conditions Governing Transfer of Technology 314
VI. The Moral Issues 320
References 321
Cumulative Subject Index 324