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Food Analysis pp 733–757Cite as

Nitrogenous Compounds

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Abstract

The problem of providing adequate protein for an expanding world population is second only to the overall food problem. Table 38.1 summarizes the protein content of selected foodstuffs. Apart from their nutritional significance, proteins play a large part in the organoleptic properties of foods. Proteins exert a controlling effect on the texture of foods from animal sources. Protein content of wheat and flour is considered one of the best single indices of breadmaking quality. The protein test, although generally not included as a grading factor in grain standards, is accepted as a marketing factor.

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Authors
  1. Yeshajahu Pomeranz
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  2. Clifton E. Meloan
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Pomeranz, Y., Meloan, C.E. (1994). Nitrogenous Compounds. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_38

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  • DOI: https://doi.org/10.1007/978-1-4615-6998-5_38

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