Author: George Burnet RogersPublisher:
ISBN:
Category : Egg trade
Languages : en
Pages : 40
Book Description
Vertical and Horizontal Integration in the Market Egg Industry, 1955-1969
Author: George Burnet RogersPublisher:
ISBN:
Category : Egg trade
Languages : en
Pages : 40
Book Description
Marketing Research Report
Author: Viability of a Cooperatively Coordinated Egg Complex
Author: John Thomas HaasPublisher:
ISBN:
Category : Egg products industry
Languages : en
Pages : 44
Book Description
Spaced Load Patterns for Improved Temperature Control in Export Shipments of Lettuce
Author: Joseph K. StewartPublisher:
ISBN:
Category : Lettuce
Languages : en
Pages : 668
Book Description
News for Farmer Cooperatives
Author: Publisher:
ISBN:
Category : Agriculture, Cooperative
Languages : en
Pages : 894
Book Description
Marketing Economics Research Publications
Author: Farm Index
Author: New Protein Foods
Author: Aaron AltschulPublisher: Elsevier
ISBN: 0323147178
Category : Technology & Engineering
Languages : en
Pages : 525
Book Description
New Protein Foods, Volume 1: Technology Part A deals with protein methodologies in transforming protein sources into better or more useful sources. This volume is organized into 10 chapters that summarize possible sources of protein foods, such as legumes, meat, poultry products, and meat analogs. The introductory chapter presents an overview of the definition of food problem of the societies, the concept of affluent malnutrition, and the role of protein foods. This book then discusses the extent of controversy surrounding the issue of the amino acid fortification of cereals. It emphasizes rice, as it is a major staple in regions where fortification with amino acids should be of great benefit in eliminating malnutrition and improving the health and performance of the populations. This is followed by a discussion on protein fortification of various forms of breads and other products. Chapters 5-8 are devoted into the role of food proteins in human nutrition and the available technologies for their treatment. Emerging protein foods unique to Japan, including products of enzyme applications, are also discussed and their prospects are assessed. The concluding chapter presents underlying philosophies and problems as food and drug laws and regulations move to further definition of food products. It also presents the concern about food nutritive values in changing times. This book is an ideal source of information for food technologists and researchers who are interested with the evolving field of food proteins.
Author: Michael Etgar
Author: