New Protein Foods

New Protein Foods, Volume 2: Technology, Part B covers examples of mixtures of pure amino acids used in medicine, as well as of the vast social possibilities inherent in exploiting pure synthetic nutrients.
The book discusses new approaches to marketing fish; new approaches to marketing milk products; and extrusion cooking. The text also describes the development of the particular knowledge in nutrition and food science and technology that allowed the first chemically defined, almost complete, synthetic foods to be produced. The role of flavor in new protein technologies; mass and institutional feeding of protein foods; and the use of nutrient intervention to improve nutritional status are also considered. The book further tackles the AID program for the introduction of new protein technologies; the notable happenings occurring in the technology and marketing of meat analogs; and the limits of technology.

1;Front Cover;1 2;Technology, Part B;4 3;Copyright Page;5 4;Table of Contents;8 5;Dedication;6 6;List of Contributors;12 7;Preface;14 8;Contents of Volume 1, Part A;18 9;Chapter I. New Approachesc to Marketing Fish;20 9.1;I. Introduction;20 9.2;II. Present Consumption of Seafoods;24 9.3;III. Sources of Fish and Shellfish;30 9.4;IV. Nutritive Value of Seafoods;36 9.5;V. Processing of Seafoods for Market;39 9.6;VI. New Food Products from Waste and Industrial Fish;43 9.7;VII. Future Outlook for Seafood Sales;53 9.8;References;55 10;Chapter II. New Approaches to Marketing Milk Products;57 10.1;I. Introduction: An Overview;57 10.2;II. United States Milk Production: Changing Patterns;59 10.3;III. Marketing Changes: Consumer Patterns in Transition;61 10.4;IV. Imitation Dairy Products;63 10.5;V. Impact of Marketing Regulations;64 10.6;VI. World Trends for Dairy Products;65 10.7;VII. Cheese: The Glamour Product of the Dairy Industry;68 10.8;VIII. Whey (By-Product of Cheese Making): An Important Nutrient Resource;71 10.9;IX. Future Opportunities: Meeting Consumer Needs;73 10.10;X. Conclusion: Future Prospects;78 10.11;References;79 11;Chapter III. Complete Synthetic Foods;81 11.1;I. General Considerations and Definitions;81 11.2;II. History of Development;82 11.3;III. Experience with Human Subjects;89 11.4;IV. Production, Availability, and Cost of Individual Nutrients;93 11.5;V. Production of Complete Synthetic Food;96 11.6;VI. Present and Future Prospects for Synthetic Food;101 11.7;References;102 12;Chapter IV. Extrusion Cooking;105 12.1;I. Introduction;105 12.2;II. Elements of HT/ST Extrusion Cooking;108 12.3;III. Control of Process Variables;108 12.4;IV. Extrusion-Cooked Textured Foods;121 12.5;V. Probable Future Developments in Extrusion-Cooked Textured Foods;137 12.6;References;139 13;Chapter V. Role of Flavor in New Protein Technologies;141 13.1;I. Introduction;141 13.2;II. Meat Flavors;146 13.3;III. Dairy Flavors;161 13.4;IV. Cereal Grains, Flour, and Pulses;177 13.5;
V. Some Issues Related to Flavor Technology;183 13.6;References;186 14;Chapter VI. Mass and Institutional Feeding of Protein Foods;195 14.1;I. The Food Service Industry, An Awakening Giant;196 14.2;II. Food Service Systems;202 14.3;III. Convenience Forms of Protein Foods for Food Service;212 14.4;IV. Nutritional Aspects of Food Service;220 14.5;V. Microbiological Aspects of Food Service;227 14.6;VI. Food Service 1985A Projection;233 14.7;References;238 15;Chapter VII. Nutrient Intervention to Improve Nutritional Status;241 15.1;I. Introduction;241 15.2;II. The Nutrient Profile to Sustain Life;242 15.3;III. Fortification and Nutritional Supplements;244 15.4;IV. Nutrition Education;248 15.5;V. New Approaches to Nutritional Intervention;249 15.6;VI. Discussion;252 15.7;VII. Conclusion;255 15.8;Acknowledgment;255 15.9;References;255 16;Chapter VIII. AID Program for the Introduction of New Protein Technologies;258 16.1;I. Introduction;258 16.2;II. The Problem and the Target;260 16.3;III. Alternatives for Supplying More Protein;261 16.4;IV. The AID Protein Food Program;273 16.5;V. Comment;277 16.6;References;277 17;Chapter IX. Meat Analogs-A Supplement;279 17.1;I. Introduction;279 17.2;II. Advances in the Technology;280 17.3;III. Advances in Analytical Methodology;288 17.4;IV. Additional Information on Performance;289 17.5;V. Advances in Marketing;293 17.6;References;297 18;Chapter X. Limits of Technology;299 18.1;I. Introduction;299 18.2;II. Protein Food Models;300 18.3;III. Food Models: The Creation of New Alternatives;304 18.4;IV. Problems Generated by New Technologies;308 18.5;V. Conditions Governing Transfer of Technology;314 18.6;VI. The Moral Issues;320 18.7;References;321 19;Cumulative Subject Index;324