Role of proteins in foods & feeds
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Role of proteins in foods & feeds a scientific appraisal : proceedings of the National Symposium on Protein Foods & Feeds, April 14-17, 1982, Loyola College, Madras by National Symposium on Protein Foods & Feeds (1982 Madras, India)

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Published by Published by Protein Research Unit, Loyola College, with the assistance of COSTED in Madras .
Written in English

Subjects:

  • Proteins in human nutrition -- Congresses.,
  • Proteins in animal nutrition -- Congresses.,
  • Food -- Congresses.

Book details:

Edition Notes

Includes bibliographies and index.

Statementconvener, A. Srinivasan.
ContributionsSrinivasan, A., International Council of Scientific Unions. Committee on Science and Technology in Developing Countries.
Classifications
LC ClassificationsTX553.P7 N38 1982
The Physical Object
Pagination123, 90, 108, 88, viii p., 4 p. of plates :
Number of Pages123
ID Numbers
Open LibraryOL2168553M
LC Control Number88905783

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  Get this from a library! Role of proteins in foods & feeds: a scientific appraisal: proceedings of the National Symposium on Protein Foods & Feeds, April , , Loyola College, Madras. [A Srinivasan; International Council of Scientific Unions. Committee on Science and Technology in Developing Countries.;]. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods.   Sources of proteins include soybean meal, cottonseed meal, fish meal, and legume hay. Symptoms of a protein deficiency include anorexia, slow growth rate, decreased feed efficiency, low birth weight, and lower milk pro- duction. Proteins are important for weight gain, growth, and Size: KB. Purchase Handbook of Food Proteins - 1st Edition. Print Book & E-Book. ISBN ,

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest /5(3).   Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the . In book: Food and Industrial Bioproducts and Bioprocessing (pp) play important roles in foods providing taste, protein extracts (e.g., food and feed applications) than for. The amount of protein in each food listed above is an average. Protein content of foods may vary slightly depending on manufacturer. In general, 2 Tablespoons (Tbsp) or a portion of poultry, beef, pork or fish the size of 1/3 of a deck of cards would equal 1 ounce (oz) and provide about 7 grams of protein. A whole deck of cards would equal 3.

Protein in food can be categorised according to the quality of the amino acids it contains; as providing a full complement of essential amino acids (those which cannot be synthesised in the body) or as a food that contains non-essential amino acids (those which the body can synthesise) (IOM, ). The ability of proteins to dissolve in and attract water, a process called hydration, allows them to play several important roles in foods. One of these is the capability to form a gel, an intricate network of protein strands trapping water that results in a firm structure. Cooked proteins add some color to foods as the amino group binds with carbohydrates and produces a brown pigment. Eggs are between 10 and 15 percent protein by weight. Most cake recipes use eggs because the egg proteins help bind all the other ingredients together into a uniform cake batter. The addition of fermented wheat bran in fish feed formulation could increase the crude protein content in feed B (which had % iron) by % and feed C (which had % iron) by %.