Nutritional improvement of food and feed proteins

Abstract

This volume brings together the work of international scientists, who critically assess methods for measuring protein malnutrition amd improving the quality, quantity, and nutritional availability of foods and feeds. These authors report new results in protein quality, production, and utilization. They discuss genetic and photosynthetic methods; fortification with essential amino acids and their derivatives and analogs; the nutritional efficacy of protein supplements for humans and animals; and special processes such as the plastein and germination reactions. Subjects examined also include recommended daily allowances of protein for children; the role of fiber in the human diet; the use of protected amino acids and proteins in ruminant feeds to increase meat, milk, and wool production; fortification of bread; chemical and microbiological syntheses of essential amino acids; interactions of supplementary amino acids and proteins with other food ingredients and ways to minimize such interactions; physiological consequences of excess amino acid intake; and nutritional safety and functional, economic, and political aspects of supplemented or specially processed foods and feeds.