Nutritional quality improving

Procedures for implementing methods to improve the nutritional quality of milk products... 

Tempeh can be successfully fermented with common beans and bean/corn mixtures. However, the protein digestibility or nutritional quality of beans is not improved substantially by tempeh fermentation. 

The literature on concentrated sweet potato protein is sparse. Amino acid patterns for sweet potato protein isolates have been reported by three groups (16, 45, 46). One report showed that when compared to the FAO standard (47), no amino acids were limiting. The other reports showed total sulfur amino acids and lysine to be limiting (Table III). The patterns indicate a nutritionally well balanced protein. The improvement in nutritional quality, when compared to amino acid patterns from whole sweet potato, is due to the fact that whole sweet potatoes contain substantial amounts of NPN, which consists mainly of nonessential amino acids. This effectively dilutes the EAA and lowers the amino acid score. 

The production of fi-carotene-rich crops is an important agricultural topic. The availability of carotenoid biosynthetic genes, as well as new molecular techniques, has opened the doors for metabolic engineering. This has resulted in transgenic plants with improved nutritional quality the development of golden rice [41]. The levels of fi-carotene in the endosperm (1 to 2 p,g fi-carotene/g FW rice endosperm) although higher than wild-type rice, as this is a tissue that normally does not... 

L-Lysine is an essential amino acid and is used in veiy large quantities to supplement human foods and animal feeds so as to improve their nutritional quality. Efficient fermentation for its production have been developed in Japan. An alternative production process method involves first the chemical synthesis of DL-df-amino-... 

The Center for Science in the Public Interest is a nonprofit educational and advocacy organization that focuses on improving the safety and nutritional quality of ourfood supply. 

The advances in genetic engineering allow us to quickly modify plants to improve upon their nutritional qualities and to make them more resilient to pest infiltration. 

Elswyk, M. 1997. Comparison of n-3 fatty acid sources in laying hen rations for improvement of whole egg nutritional quality A review. Br. J. Nutr. 78(Suppl. 1), S61-S69. 

Limiting essential amino acids covalently attached to proteins by using activated amino acid derivatives can improve the nutritional quality and change the functional properties of proteins. The best chemical methods for incorporating amino acids into water-soluble proteins involve using car-bodiimides, N-hydroxysuccinimide esters of acylated amino acids, or N-carboxy-a-amino acid anhydrides. The last two methods can give up to 75% incorporation of the amount of amino acid derivative used. With the anhydride method, as many as 50 residues of methionine have been linked to the 12 lysine residues of casein. The newly formed peptide and isopeptide bonds are hydrolyzed readily by intestinal aminopeptidase, making the added amino acids and the lysine from the protein available nutritionally. 

This chapter is focussed on the post-farm modification of milk fat by physical, chemical or enzymic means. The use and control of these processes for differentiation of milk fat to widen its application range or tailor it for specific end-applications (Mortensen, 1983 Mogensen, 1985 Boudreau and Arul, 1991 Rajah and Burgess, 1991) will be discussed. The effects of the modification processes and minor lipid components on the texture and crystallization behavior of milk fat are covered. The potential for applying modification processes to improve the nutritional quality of milk fat is also considered. 

Plant cell culture methods constitute a most exciting part of food biotechnology research and development with many areas for food improvement, involving plant production, plant resistance and functionality, nutritional quality of plant foods and production of natural food ingredients (A9-51). 

Wadsworth, J, I., and Vinnett, C. H., In "Improvement of Protein Nutritive Quality of Foods and Feeds,"... 

The importslnce of lipoxygenase increases when soybean flour is added to wheat flour to improve baking quality or when soybean flour is admixed in larger quantities to improve the protein nutritional quality. 

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