New Protein Foods: Vol. 1A: Technology

526 Pages·1974·18.749 MB·English

by  A.M. Altschul

New Protein Foods
VOLUME 1
Technology
Part A
FOOD SCIENCE AND TECHNOLOGY
A SERIES OF MONOGRAPHS
Editorial Board
G. F. STEWART E. M. MRAK
C. O. CHICHESTER J. K. SCOTT
JOHNHAWTHORN E. VON SYDOW
A. I. MORGAN
Maynard A. Amerine, Rose Marie Pangborn, and Edward B. Roessler, PRINCIPLES OF
SENSORY EVALUATION OF FOOD. 1965.
C. R. Stumbo, THERMOBACTERIOLOGY IN FOOD PROCESSING, second edition. 1973.
Gerald Reed (ed.), ENZYMES IN FOOD PROCESSING, second edition. 1975.
S. M. Herschdoerfer, QUALITY CONTROL IN THE FOOD INDUSTRY. Volume 1-1967.
VolumeII- 1968.VolumeIII- 1972.
Hans Riemann, FOOD-BoRNE INFECTIONS AND INTOXICATIONS. 1969.
Irvin E. Liener, TOXICCONSTITUENTSOFPLANTFOODSTUFFS. 1969.
Martin Glicksman, GUM TECHNOLOGY IN THE FOOD INDUSTRY. 1970.
L. A. Goldblatt, ie.FLATOXIN. 1970.
Maynard A. Joslyn, METHODS IN FOOD ANALYSIS, second edition. 1970.
A. C. Hulme (ed.), THE BIOCHEMISTRY OF FRUITS AND THEIR PRODUCTS. Volume 1
1970. Volume 2- 1971.
G. Ohloff and A. F. Thomas, GUSTATION AND OLFACTION. 1971.
George F. Stewart and Maynard A. Amerine, INTRODUCTION TO FOOD SCIENCE AND
TECHNOLOGY.1973.
IrvinE.Liener (ed.),TOXICCONSTITUENTSOFANIMALFOODSTUFFS. 1974.
AaronM.Altschul(00.),NEWPROTEINFOODS:Volume1,TECHNOLOGY, PARTA-1974.
Volume2,TECHNOLOGY, PARTB- inpreparation.
S. A. Goldblith, L. Rey, and W. W. Rothmayr, FREEZE DRYING AND ADVANCED FOOD
TECHNOLOGY. 1975.
R. B. Duckworth (ed.),WATERRELATIONSOF FOOD. 1975.
A. G.Wardand A. Courts (eds.),THESCIENCEANDTECHNOLOGYOFGELATIN. 1976.
NE"" PROTEIN FOODS
VOLUMEl
Technology
PARTA
Editedby
AARON M. ALTSCHUL
DepllrtluentofComnlunity
Medicine andInternational Health
Georgetown Unir;ersity School ofMedicine
Washington, D.C.
@
1974
ACADEMIC PRESS New York San Francisco London
A Subsidiary of Harcourt Brace Jovanovich, Publishers
COPYRIGHT© 1974,BYACADEMICPRESS,INC.
ALL RIGHTS RESERVED.
NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR
TRANSMITIED IN ANY FORM OR BY ANY MEANS, ELECTRONIC
OR MECHANICAL, INCLUDINGPHOTOCOPY,RECORDING, OR ANY
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PERMISSION IN WRITING FROM THE PUBLISHER.
ACADEMIC PRESS, INC.
111FifthAvenue,NewYork,NewYork10003
United Kingdom Edition published by
ACADEMIC PRESS, INC. (LONDON) LTD.
24/28OvalRoad,LondonNWI
LibraryofCongressCataloginginPublicationData
Mainentryul}dertitIe:
New proteinfoods: technology.
(Foodscienceand technology)
Includesbibliographies.
1. Proteins. 2. Foodindustryand trade.
I. Altschul,AaronMayer,DATE [DNLM: 1. Dietary
proteins. 2. Food-processingindustry. TP374.P5
N532]
TP453.P7N48 664'.64 72-12188
ISBN0-12-054801-1
PRINTEDIN THE UNITEDSTATESOFAMERICA
TO RUTH
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Contents
LISTOFCONTRmUTORS xi
PREFACE xiii
Chapter I. Protein Food Technologies and the Politics of Food:
An Overview
AaronM. Altschul
I. The Food Problems: Political Imperatives 1
II. The Special Role of Protein 20
III. Means for Increasing Protein Supply 23
IV. The Introduction of New Food Technologies 24
V. The Role of Government 30
VI. Politicians and the Scientific and Technology Community 35
VII. Commentary 35
References 36
Chapter II. The Amino Acid Fortification of Cereals
G. R. Jansen
I. Introduction 40
II. Protein Requirements and Protein Quality 43
III. Rationale for Amino Acid Fortification 54
IV. Experimental Studies in Animals 55
V. Experimental Studies in Humans 71
VI. Related Aspects of Amino Acid Fortification 80
VII. Improvement of Food Staples vs Mixed Diets 91
VIII. Practical Considerations 102
IX. Feasibility Studies 109
X. Summary 110
References 111
vii
viii Contents
Chapter III. The Amino Acid Fortification of Intact Cereal
Grains
Hisateru Mitsuda and Kyoden Yasumoto
I. Introduction 121
II. Amino Acids for Fortification 126
III. Techniques of Fortification 131
IV. Quality and Safety of Products 147
V. Nutritional Impact of Rice Fortification 149
VI. Further Aspects of Cereal Fortification 150
References 152
Chapter IV. The Protein Enrichment of Bread and Baked
Products
/. H. Hulse
I. Introduction 156
II. Cereal Proteins 160
III. Egg and Milk Proteins 167
IV. Grain Legume and Oilseed Proteins 176
V. Single Cell Proteins 188
VI. Fish Proteins 191
VII. Less Conventional Proteins 194
VIII. Synthetic Amino Acids 196
IX. Composite Flours 205
X. Discussion and Summary 217
References 223
Chapter V. Legume Foods
Ricardo Bressani and Luiz G. Elias
I. Introduction 231
II. Production 233
III. Consumption 238
IV. Variations in Composition 245
V. Variation in Nutritive Value 254
VI. Food Mixtures 267
VII. Storage Effects 273
VIII. Protein Extraction and Concentration 276
IX. Prospects 278
References 287
Chapter VI. New Approaches to the Marketing of Red Meats
F. E. Deatherage
I. Introduction 8 2 9
II. Historical Note and Some Considerations of the Present Situation 299
Contents [χ
III. Some Economic and Cultural Considerations 303
IV. Some Important Biological Factors in the Meat Industry 305
V. Consumer Quality Attributes Other than Nutrition and Hygiene 308
VI. Some Aspects of Animal Production 317
VII. Foot and Mouth Disease 320
VIII. Future Trends 322
IX. Government Regulation 327
X. Summary 332
References 333
Chapter VII. New Approaches to Marketing Poultry Products
A. W. Brant
I. Introduction 337
II. Inherent Properties 342
III. Poultry Meat 345
IV. Eggs 357
References 364
Chapter VIII. Meat Analogs
F. E. Horan
I. Introduction 867
II. Historical Development of Meat Analogs 370
III. Commercial Developments 876
IV. Nutritional Aspects 884
V. Marketing Aspects 392
VI. Considerations for the Future 401
References 411
Chapter IX. New Protein Food Technologies in Japan
Tokuji Watanabe, Hideo Ebine, and Minoru Okada
I. Introduction 415
II. Tofu 420
III. Miso 428
IV. Kamaboko and Fish Sausage-Fish Jelly 435
V. Textured Vegetable Protein 440
VI. Hydrolyzed Vegetable Protein (HVP) 441
VII. New Enzyme Applications 442
VIII. The Protein Food Structure of Japan 446
References 450