Human food systems

IV. Sweet Potato Utilization as Value-Added Products in Human Food Systems... 

The overall objective of this chapter is to review the past, present, and future role of the sweet potato (Ipomoea batatas [L.] Lam) in human nutrition. Specifically, the chapter describes the role of the sweet potato in human diets outlines the biochemical and nutritional composition of the sweet potato with emphasis on its (3-carotene and anthocyanin contents highlights sweet potato utilization, and its potential as value-added products in human food systems and demonstrates the potential of the sweet potato in the African context. Early records have indicated that the sweet potato is a staple food source for many indigenous populations in Central and South Americas, Ryukyu Island, Africa, the Caribbean, the Maori people, Hawaiians, and Papua New Guineans. Protein contents of sweet potato leaves and roots range from 4.0% to 27.0% and 1.0% to 9.0%, respectively. The sweet potato could be considered as an excellent novel source of natural health-promoting compounds, such as p-carotene and anthocyanins, for the functional food market. 

Highlight sweet potato utilization and its potential for incorporation into value-added products for use in human food systems... 

IV. SWEET POTATO UTILIZATION AS VALUE-ADDED PRODUCTS IN HUMAN FOOD SYSTEMS... 

Emmen, H.H., Hoogendijk, E.M.H., Brouwer, D.H., Muijser, H., and Kulig, B.M. (1996) Cumulative Effects of Pesticide Exposure on Human Nervous System Functioning, Report V96.320, TNO Nutrition and Food Research Institute, Zeist, The Netherlands. 

Pb excess Armenia 25-fold increasing Pb content in Mountain Kastanozems and Forest Brunozems (50-1,700 ppm). 7-fold increase of Pb content in plant species (0.5-11.6 ppm). 2-10-fold increase of Pb in foodstuffs Daily human food intake of Pb is 0.7-1.0 mg/day. Pb accumulation leads to endemic diseases of central nervous system... 

State diagrams are an integral part of the food polymer science approach and are further explored and expanded upon in Section III.D.5. For the interested reader, Javenkoski (2001) developed instructional visualization media (three QuickTime animations) for aqueous phase transitions in food systems and investigated their use for improving the comprehension of phase transitions by students enrolled in an introductory food science and human nutrition course. 

Hydrolases, which catalyze the hydrolysis of various bonds. The best-known subcategory of hydrolases are the lipases, which hydrolyze ester bonds. In the example of human pancreatic lipase, which is the main enzyme responsible for breaking down fats in the human digestive system, a lipase acts to convert triglyceride substrates found in oils from food to monoglycerides and free fatty acids. In the chemical industry, lipases are also used, for instance, to catalyze the —C N —CONH2 reaction, for the synthesis of acrylamide from acrylonitril, or nicotinic acid from 3-pyridylnitrile. 

Zero-grazing systems are often placed in urban or periurban areas, or in villages where land priority is a culture of cash crops and human food. Dairy cows are normally crossbred between local zebu or boran and exotic breeds like Holstein Friesian. 

Proteins are important from the nutritional and technological points of view. Proteins affect every property that characterizes a living organism, and they play different roles in the human body. Proteins are also very important in food technology and are responsible for many food properties. The physical properties of proteins and their interactions with other components contribute significantly to the functional behavior and quality of several food products, such as cheese, bread, and meat products (9). An overview of the functional roles of proteins in different food systems is presented in Table 2. Food preferences by human beings are based not on nutritional quality but on sensory attributes to the food, such as appearance, color, flavor, texture, and... 

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