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PROCESSED PLANT PROTEIN FOODSTUFFSPDF电子书下载

外文

• 作 者：
• 出 版 社：
• 出版年份：2222
• ISBN：
• 页数：955 页

图书介绍： 查看图书目录点击购买PDF全本电子书 上一篇：Macroeconomics （Eighth edition）下一篇：MODERN MARKETING FOR NIGERIA 《PROCESSED PLANT PROTEIN FOODSTUFFS》目录 标签：

1．Introduction＆by M．L．Arson and A．M．ALTSCHUL1

Ⅰ．Contents of the Book1

Ⅱ．Nutrition2

Ⅲ．Technology5

Ⅳ．Availability and Cost9

Ⅴ．The Future10

References11

Part Ⅰ:General Properties of Plant Proteins,and Their Utilization12

2．Proteins＆by C．M．LYMAN13

Ⅰ．Proteins,What They Are and How One Protein Differs from Another13

Ⅱ．What Proteins Do in Living Organisms14

Ⅲ．The Significance of Proteins in Animal and Human Nu-trition15

Ⅳ．Structure and Chemical Properties of Protein28

Ⅴ．Protein Classification30

Ⅵ．Protein Analysis31

Ⅶ．Amino Acids32

References39

3．Plant Proteins＆by A．BONDI43

Ⅰ．Introduction43

Ⅱ．Seed Proteins44

Ⅲ．Leaf Proteins53

Ⅳ．Proteins from Other Vegetative Parts of Flowering Plants56

Ⅴ．Proteins of Lower Plants57

Ⅵ．The Non-Protein Nitrogen of Plants57

Ⅶ．Synthesis of Amino Acids and Proteins58

Ⅷ．Enzymes60

Ⅸ．Differences between Plant and Animal Proteins61

Ⅹ．Summary and Conclusions62

References63

4．Processing of Oilseeds＆by H．D．FINCHER67

Ⅰ．Historical67

Ⅱ．Hydraulic Processing68

Ⅲ．Screw-Pressing70

Ⅳ．Prepress Solvent Extraction72

Ⅴ．Direct Solvent Extraction76

Ⅵ．Processing Trends78

References78

5．Effect of Heat on Plant Proteins＆by IRVIN E．LIENER79

Ⅰ．Introduction79

Ⅱ．Processes Involving the Application of Heat80

Ⅲ．Effect of Heat on the Nutritive Value83

Ⅳ．Chemical and Physical Changes Induced by Heat106

Ⅴ．Importance of Heat Treatment in the Industrial Usage of Vegetable Proteins117

Ⅵ．Conclusions120

References122

6．Effect of Other Processing Factors on Vegetable Protein Meals＆by K．A．KUIKEN131

Ⅰ．Introduction131

Ⅱ．Solvent Extraction of Oilseeds131

Ⅲ．Chemical Contamination of Feed Products138

Ⅳ．Selection of Varieties and Strains of Seeds141

Ⅴ．Storage of Raw Materials and Finished Products143

References148

7．Evaluation of Protein Quality＆by C．R．GRAU and R．W．CARROLL153

Ⅰ．Introduction153

Ⅱ．Direct Methods Using Birds and Mammals155

Ⅲ．Indirect Evaluation of Protein Quality—Biochemical Methods168

Ⅳ．Conclusions and Trends185

References185

8．Use of Processed Plant Proteins in Mixed Feeds＆by N．R．ELLIS191

Ⅰ．Introduction191

Ⅱ．Vegetable Proteins193

Ⅲ．Ruminants Versus Non-Ruminants194

Ⅳ．Non-Ruminants197

Ⅴ．Other Livestock202

References203

9．Use of Processed Plant Proteins as Human Food＆by R．F．A．DEAN205

Ⅰ．General Considerations205

Ⅱ．Plant Proteins Now in Use212

Ⅲ．Other Forms of Plant Food233

Ⅳ．Future Extensions of the Use of Plant Proteins239

References244

10．Vegetable Protein Isolates＆by ALLAN K．SMITH249

Ⅰ．Introduction249

Ⅱ．Source Materials for Protein Isolates249

Ⅲ．Processing Meal for Protein Isolation251

Ⅳ．Preparation and Properties of Isolated Protein254

Ⅴ．The Hull Problem256

Ⅵ．Uses of Protein Isolates256

Ⅶ．Selected Oilseed Protein Isolates257

Ⅷ．Cereal Grain Proteins268

References272

11．Potential Uses of Isolated Oilseed Protein in Foodstuffs＆by M．L．ANSON277

Ⅰ．Introduction277

Ⅱ．Preparation and Advantages of Isolated Protein278

Ⅲ．Uses of Isolated Protein280

Ⅳ．Cost of Isolated Protein286

Ⅴ．Fermentation Products287

Ⅵ．Cheap Animal Proteins287

Ⅶ．Summary288

References289

12．Chemical Sources of Nitrogen as Supplements to Protein Feeds＆by J．K．LOOSLI291

Ⅰ．Introduction291

Ⅱ．Mechanism of Nitrogen Utilization in Ruminants292

Ⅲ．Factors Influencing the Utilization of Non-Protein Nitrogen293

Ⅳ．Limitations or the Use of Non-Protein Nitrogen Compounds298

Ⅴ．Ammoniated Feeds300

Ⅵ．Quality of Protein Synthesized in the Rumen300

Ⅶ．Non-Protein Nitrogen in Livestock Rations301

References304

13．Supplementation of Plant Proteins with Amino Acids＆by J．WADDELL307

Ⅰ．Introduction307

Ⅱ．Availability and Production of Synthetic Amino Acids309

Ⅲ．Supplementation of Diets Based on Corn and Soybean Oil Meal313

Ⅳ．Supplementation of Diets Containing Cottonseed Meal333

Ⅴ．The Amino Acid Supplementation of Cereal Diets335

Ⅵ．Low-Protein Diets,Amino Acid Imbalances,and Appetite340

Ⅶ．Conclusion347

References348

Part Ⅱ:Processed Plant Proteins352

14．Soybean Oil Meal＆by W．W．CRAVENS and ENDRE SIPOS353

Ⅰ．Introduction353

Ⅱ．Production and Trade354

Ⅲ．Structure and Composition of the Soybean Seed361

Ⅳ．Methods of Processing364

Ⅴ．Composition of Soybean Oil Meal370

Ⅵ．Soybean Oil Meal for Feed375

Ⅶ．Future Trends in Soybean Oil Meal Utilization390

References392

15．Edible Isolated Soybean Protein＆by S．J．CIRCLE with D．W．JOHN-SON399

Ⅰ．Introduction399

Ⅱ．Isolated Soy Protein Compared to Soy Flour400

Ⅲ．Availability and Forms of Edible Soy Protein Isolate400

Ⅳ．Properties of Unmodified Isolated Soy Protein403

Ⅴ．Nutritional Value of Edible Isolated Soybean Protein404

Ⅵ．Food Uses of Edible Isolated Soy Protein407

References415

16．Groundnuts(Peanuts)and Groundnut Meal＆by GORDON D．ROSEN419

Ⅰ．Introduction419

Ⅱ．Production and Trade420

Ⅲ．Growth,Harvesting,and Curing422

Ⅳ．Structure and Composition of Groundnuts423

Ⅴ．Economics of Use in Foods and Feeds430

Ⅵ．Whole Groundnuts as Food and Feed431

Ⅶ．Production,Properties,and Uses of Groundnut Meals434

Ⅷ．Groundnut By-Products453

Ⅸ．Trends in Production and Utilization of Groundnuts and Groundnut Products456

References457

17．Cottonseed Meal＆by A．M．ALTSCHUL,C．M．LYMAN,and F．H．THURBER469

Ⅰ．Introduction469

Ⅱ．Production and Trade471

Ⅲ．Appearance and Structure481

Ⅳ．Composition of Seed484

Ⅴ．Processing of Seed and Composition of Meal495

Ⅵ．Uses of Meal505

Ⅶ．Trends in Production and Utilization of Cottenseed Meal525

References527

18．Sesame Meal＆by ROBERT W．CALDWELL535

Ⅰ．Introduction535

Ⅱ．Production and Trade536

Ⅲ．Botanical and Breeding Information539

Ⅳ．Growing and Harvesting542

Ⅴ．Processing544

Ⅵ．Seed and Oil545

Ⅶ．Sesame Meal and Protein546

Ⅷ．Uses of Seseme Meal551

Ⅸ．Trends555

References555

19．Sunflower Seed Oil Meal＆by D．R．CLANDININ557

Ⅰ．Introduction557

Ⅱ．Production and Trade557

Ⅲ．Sunflower Seed559

Ⅳ．Processing561

Ⅴ．Sunflower Seed Oil Meal564

Ⅵ．Uses of Sunflower Seed Oil Meal569

Ⅶ．By-Products571

Ⅷ．Trends572

Ⅸ．Summary573

References573

20．Rapeseed,Mustard-Seed,and Poppy-Seed Meals＆by B．C．CHRlSTIAN577

Ⅰ．Rapeseed Meal577

Ⅱ．Mustard-Seed Meal587

Ⅲ．Poppy-Seed Meal588

References590

21．Linseed Oil Meal＆by SETH W．PETERSON593

Ⅰ．Introduction593

Ⅱ．Production and Trade595

Ⅲ．The Flax Plant and Its Growth597

Ⅳ．Processing601

Ⅴ．Composition606

Ⅵ．Uses of Linseed Oil Meal610

Ⅶ．Trends614

References615

22．Minor Oilseed and Tree Nut Meals＆by J．A．KNEELAND619

Ⅰ．Introduction619

Ⅱ．Safflower Meal620

Ⅲ．Almonds629

Ⅳ．Walnut633

Ⅴ．Babassu636

Ⅵ．Hempseed638

Ⅶ．Pecans640

Ⅷ．Illipe Nut640

References642

23．Coconut Oil Meal＆by LEO V．CURTIN645

Ⅰ．Introduction645

Ⅱ．Production and Trade646

Ⅲ．Structure and Composition655

Ⅳ．Processing657

Ⅴ．Properties of Oil Meal661

Ⅵ．Trends671

References673

24．Palm Kernel Meal＆by J．G．COLLINGWOOD677

Ⅰ．Introduction677

Ⅱ．Production and Trade678

Ⅲ．Botanical Information683

Ⅳ．Composition of Kernels and Meal687

Ⅴ．Methods of Processing688

Ⅵ．Effect of Processing693

Ⅶ．Uses696

Ⅷ．Trends699

References700

25．Alfalfa and Other Leaf Meals＆by C．RAY THOMPSON703

Ⅰ．Introduction703

Ⅱ．Production and Processing704

Ⅲ Botanical Description705

Ⅳ．Methods of Processing706

Ⅴ．Composition of Leaf Meals709

Ⅵ．Uses of Leaf Meals713

Ⅶ．Trends714

References715

26．Peas and Beans＆by I．DESCHAMPS717

Ⅰ．Introduction717

Ⅱ．Botanical Classification718

Ⅲ．Production718

Ⅳ．Composition723

Ⅴ．Toxic Components of Certain Legume Seeds727

Ⅵ．Uses730

Ⅶ．Potential Uses730

References735

27．Fermentation Feedstuffs＆by C．S．BORUFF and J．M．VAN LANEN739

Ⅰ．Introduction739

Ⅱ．Grain Distillers Feeds740

Ⅲ．Brewing and Malting By-Products745

Ⅳ．Molasses Fermentation By-Products749

Ⅴ．Antibiotics,Vitamins,and Growth Factors755

References757

28．Milling Feeds＆by R．D．SEELEY761

Ⅰ．Introduction761

Ⅱ．Feeds from the Wet Milling of Corn761

Ⅲ．Feeds from the Wet Milling of Grain Sorghum778

Ⅳ．Feeds from the Milling of Rice782

Ⅴ．Summary785

References785

29．Microbial Proteins＆by J．L．STOKES789

Ⅰ．Introduction789

Ⅱ．Yeasts789

Ⅲ．Molds794

Ⅳ．Mushrooms798

Ⅴ．Bacteria799

Ⅵ．Summary and Conclusions802

References803

30．The Algae＆by W．A．P．BLACK805

Ⅰ．Classification805

Ⅱ．Historical Background805

Ⅲ．Microscopic Algae806

Ⅳ．Macroscopic Algae810

Ⅴ．Utilization and Prospects823

References825

31．Inedible Oilseed Meals＆by DON S．BOLLEY and RAIFORD L．HOLMES829

Ⅰ．General Introduction829

Ⅱ．Castor Meal829

Ⅲ．Tung Meal844

Ⅳ．Aceituno Meal852

Ⅴ．Other Toxic Meals853

References854

32．Plant Residues and Pomaces＆by E．G．KELLEY859

Ⅰ．Introduction859

Ⅱ．Sources of Vegetable Residues and Pomaces859

Ⅲ．Recovery of Vegetable Waste Materials862

References874

33．Amino Acid Composition of Foodstuffs＆by T．H．HOPPER877

Table Ⅰ:Conversion Factors878

Table Ⅱ:Amino Acid Content of Selected Products880

References891

Appendix:National Average Food Supplies893

Author Index897

Subject Index942

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摘要：本文以“PROCESSED PLANT PROTEIN FOODSTUFFS.pdf电子书版文档下载”为中心，从四个方面对电子书内容进行详细阐述，包括电子书概述、内容结构、应用领域以及未来发展，旨在为读者提供全面了解该电子书的机会。

1、电子书概述

“PROCESSED PLANT PROTEIN FOODSTUFFS.pdf电子书版文档下载”是一本关于植物蛋白食品的综合性电子书。该书详细介绍了植物蛋白食品的定义、分类、加工工艺、营养成分以及应用领域等方面的知识，旨在为广大读者提供全面了解植物蛋白食品的途径。

电子书共分为九章，涵盖了植物蛋白食品的各个方面。从植物蛋白食品的定义和分类，到植物蛋白食品的加工工艺和营养成分，再到植物蛋白食品的应用领域和未来发展，该书内容丰富、结构清晰，为读者提供了全面了解植物蛋白食品的参考。

此外，电子书还附有大量的图片和图表，使读者能够更加直观地了解植物蛋白食品的相关知识。该书适合食品行业从业者、科研人员以及广大消费者阅读。

2、内容结构

“PROCESSED PLANT PROTEIN FOODSTUFFS.pdf电子书版文档下载”的内容结构合理，分为以下几个部分：

（1）第一章：植物蛋白食品概述，介绍植物蛋白食品的定义、分类、加工工艺等基本概念。

（2）第二章：植物蛋白食品的营养成分，分析植物蛋白食品的营养价值及对人体健康的影响。

（3）第三章：植物蛋白食品的加工工艺，介绍植物蛋白食品的加工方法、设备以及质量控制等方面的知识。

（4）第四章：植物蛋白食品的应用领域，探讨植物蛋白食品在食品、医药、化妆品等领域的应用。

（5）第五章：植物蛋白食品的市场前景，分析植物蛋白食品的市场需求、发展趋势以及竞争格局。

（6）第六章：植物蛋白食品的法规与标准，介绍植物蛋白食品的法规、标准以及认证等方面的知识。

（7）第七章：植物蛋白食品的加工技术创新，探讨植物蛋白食品加工技术的创新方向和发展趋势。

（8）第八章：植物蛋白食品的食品安全问题，分析植物蛋白食品的食品安全问题及应对措施。

（9）第九章：植物蛋白食品的未来发展，展望植物蛋白食品的未来发展趋势和前景。

3、应用领域

“PROCESSED PLANT PROTEIN FOODSTUFFS.pdf电子书版文档下载”中详细介绍了植物蛋白食品在各个领域的应用，主要包括：

（1）食品工业：植物蛋白食品在食品工业中的应用广泛，如肉制品、乳制品、方便食品等。

（2）医药行业：植物蛋白食品具有丰富的营养成分和保健功能，可用于开发新型药物和保健品。

（3）化妆品行业：植物蛋白食品中的活性成分可用于开发化妆品，如护肤品、护发品等。

（4）饲料工业：植物蛋白食品可作为饲料添加剂，提高饲料的营养价值和利用率。

（5）生物燃料：植物蛋白食品中的生物质可通过生物转化技术制取生物燃料。

4、未来发展

随着人们对健康、环保意识的不断提高，植物蛋白食品的市场需求将持续增长。以下是植物蛋白食品未来发展的几个趋势：

（1）技术创新：植物蛋白食品加工技术将不断创新，提高产品品质和营养价值。

（2）产品多样化：植物蛋白食品产品种类将更加丰富，满足不同消费者的需求。

（3）市场拓展：植物蛋白食品市场将逐步拓展至全球，成为国际市场的重要产品。

（4）法规标准完善：植物蛋白食品的法规和标准将不断完善，保障消费者权益。

总结：

“PROCESSED PLANT PROTEIN FOODSTUFFS.pdf电子书版文档下载”是一本全面介绍植物蛋白食品的电子书，内容丰富、结构清晰。该书为读者提供了全面了解植物蛋白食品的途径，有助于推动植物蛋白食品行业的发展。在未来的发展中，植物蛋白食品将发挥越来越重要的作用。

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