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Nutritional Improvement of Food and Feed Proteins

  • Mendel Friedman

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 105)

Table of contents

  1. Front Matter
    Pages i-xiii
  2. R. P. Abernathy, S. J. Ritchey
    Pages 1-10
  3. Fernando Monckeberg, C. O. Chichester
    Pages 11-28
  4. Ricardo Bressani, Luiz G. Elías, J. Edgar Braham
    Pages 29-65
  5. C. Kies, H. M. Fox, P. J. Mattern, V. A. Johnson, J. W. Schmidt
    Pages 91-102
  6. Constance Kies, Hazel Metz Fox
    Pages 103-118
  7. Mendel Friedman, R. Orraca-Tetteh
    Pages 131-154
  8. Gene A. Spiller, Joan E. Gates
    Pages 165-194
  9. Steven G. Platt, James A. Bassham
    Pages 195-247
  10. Edwin T. Mertz
    Pages 275-279
  11. V. A. Johnson, P. J. Mattern
    Pages 301-316
  12. John P. Cherry, Joseph G. Simmons, Russell J. Kohel
    Pages 343-364
  13. Anthony A. Woodham
    Pages 365-378
  14. G. Sarwar, F. W. Sosulski, J. M. Bell, J. P. Bowland
    Pages 415-441
  15. Rodrigo Pelaez, David D. Phillips, Donald M. Walker
    Pages 443-452
  16. Paul-André Finot, Françoise Mottu, Eliane Bujard, Jean Mauron
    Pages 549-570
  17. Antoine J. Puigserver, Lourminia C. Sen, Andrew J. Clifford, Robert E. Feeney, John R. Whitaker
    Pages 587-612
  18. Kiyoshi Nakayama, Kazumi Araki, Hiroshi Kase
    Pages 649-661
  19. G. N. Bookwalter
    Pages 749-766
  20. John P. Cherry, Leah C. Berardi, Zigrida M. Zarins, James I. Wadsworth, Carolyn H. Vinnett
    Pages 767-796
  21. J. E. Kinsella, K. J. Shetty
    Pages 797-825
  22. Back Matter
    Pages 865-882

About this book

Introduction

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.

Keywords

amino acid cereals food nutrition plants

Editors and affiliations

  • Mendel Friedman
    • 1
  1. 1.Western Regional Research Laboratory, Science and Education AdministrationU.S. Department of AgricultureBerkeleyUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4684-3366-1
  • Copyright Information Plenum Press, New York 1978
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4684-3368-5
  • Online ISBN 978-1-4684-3366-1
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site