Living organisms, nutritional

Amino acids are important components of the elementary nutrients of living organisms. For humans, ten amino acids are essential for existence and must be iagested ia food. The nutritional value of proteias is governed by the quantitative and qualitative balance of iadividual essential amino acids. ... 

The consumables represent the essential food or nutritional reqirirements. Conventionally they include sugars, starches, proteins, vitamins, trace elements, oxygen, carbon dioxide and nitrogen but bacteria are probably the most omnivorous of all living organisms and to the above list may be added plastic, mbber, kerosene, naphthalene, phenol and cement. One is left feeling that there is no substance which is immune to microbial... 

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... 

An orderly system does not exist for discussing the use of fats over the breadth of domesticated animals thus a survey approach is used here. Metabolism is the sum of processes by which nutrients are handled in the living organism. Digestion is the process of reducing foods into smaller particles and finally to compounds that are absorbed for physiological processes. The relative nutritional value of a component is the product of its concentration in the feedstuff times its digestibility coefficient. Current research on fat metabolism is intensive, and new information is continuously reported the reader is referred to technical journals for the latest details and concepts. 

NutritiQin involves the leiatiotiship of food and nutrients to health. Biochemisliy is ihe sdence of the chemistry of living organisms, As implied by the title, this book emphasises Ihe overlap between problems of nutrition and the techniques of biochemistry. 

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