Nutrition, improved

Botella-Pavia, P. and Rodriguez-Concepcion, M., Carotenoid biotechnology in plants for nutritionally improved foods. Physiol. Plantarum 126, 369, 2006. 

Jaffe, W.G. In "Nutritional Improvement of Food Legumes by Breeding" John, Wiley and Sons New York, 1975. 

Adequate nutrition improves wound healing, decreases the risk of infection, reduces muscle wasting and maintains muscle function after trauma. The following extract emphasises this ... 

Wadsworth, J. I. Vinnett, C. H. In "Nutritional Improvement of Food and Feed Proteins" Friedman, M.,... 

Another major application of the plastein reaction is nutritional improvement of proteins by the incorporation of limiting amino acids (8). A plastein containing approximately 7% methionine was produced from soy protein hydrolyzate and L-methionine ethyl ester in the presence of papain. This material was shown to be utilized as a source of methionine in the rat, producing a PER of 3.38 when incorporated into soy protein diets to give a methionine level of 2.74% of protein. 

Onifade, A. A., Al-Sane, N. A., Al-Musallam, A. A., and Al-Arban, S. (1998). A review Potentials for biotechnological applications of keratin-degrading microorganisms and their enzymes for nutritional improvement of feathers and other keratins as livestock feed resources. Biores. Technol. 66, 1-11. Owsley, D. W. (1992). Multidisciplinary investigation of two iron coffin burials, in Proceedings of the 1st World Congress on Mummy Studies, Cabildo de Tenerife, 605-614. 

Friedman, M. and Finot, R.A. 1990. Nutritional improvement of bread with lysine and 7-glutamyllysine. J. Agric. Food Chem. 38, 2011-2020. 

All of the above-mentioned factors affecting the biological quality of proteins should be taken into consideration when dealing with the nutritional improvement of food and feed proteins. Furthermore, the covalent attachment of essential amino acids to proteins by chemical methods must avoid damage to the biological quality of proteins if it is to have potential applications. 

Combined with better nutrition, improve children s working and living conditions, decrease their sensitivity to chemicals and reduce child mortality. 

Friedman, M. (1978). Inhibition of lysinoalanine synthesis by protein acylation. In "Nutritional improvement of Pood and Peed Proteins , M. Friedman, Ed., Plenum Press, New York, pp. 613-648. 

Finot, P.-A. Mottu, F. Bujard, E. Mauron, J. In Nutritional Improvement of Food and Feeds Proteins-, Friedman, M., Ed. Plenum London, 1978 pp 549-570. 

Greasham, R. and Inamine, E. (1986) Nutritional improvement of processes, in Manual of Industrial Microbiology and Biotechnology (Demain, A. L. and Solomon,... 

In practice, mainly soybean protein, gluten, and milk proteins have been nutritionally improved by incorporation of essential amino acids (Leu, Lys, Met) into the peptide chains. Amino acids to be... 

Quinlan, P. S. Moore. Modification of triglycerides by lipases, process technology and its application to the production of nutritionally improved fats. Inform 1993, 4, 580-585. 

Causes reduction of fat in animal high-fat foods and nutritionally improves FA profile... 

Table I. Examples of nutritionally improved CM crops recently reported in literature.

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