摘要:

A population successful in an ecological niche must have a dietary pattern that provides the minimum requirements of all 40–45 essential nutrients, in addition to the energy sources—carbohydrates, fat, and protein. Cereal production and its contribution to diets in developing countries exceed that of legumes and roots, tubers, plantains and bananas. Legumes are highest in protein and is rich in lysine but deficient in cystine and methionine. Cereals are intermediate in protein content; their protein is rich in cystine and methionine but deficient in lysine. Thus cereal‐legume diets have a better amino acid balance than either diet alone, as shown by the high protein quality of most composite diets. Storage proteins are prolamin and glutelin in cereal endosperm, but globulin in legume cotyledon, occurring as prolamin protein body (PB) in cereals and globulin PB in legumes. Glutelin PB occurs in rice endosperm. Roots, tubers, plantains and bananas are high in moisture, hence, poor in protein content and other nutrients and have a poor postharvest shelf life. Potato protein has a balanced amino acid composition. Antinutrition factors for protein include protease (trypsin) inhibitor, tannins, and phytate.

ISSN:8755-9129    

DOI:10.1080/87559129909541197

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

Lipid oxidation is the quality limiting attribute in many vegetables that generates off‐flavors. Lipoxygenases, which catalyze the oxygenation of polyunsaturated fatty acids are key enzymes in this pathway and their presence is believed to be the chief reason for the need for blanching (i.e., inactivation of enzymes) enabling frozen storage. Off‐flavor production in legumes, such as garden peas, is a particular problem, due to high levels of this enzyme found in these seeds.

ISSN:8755-9129    

DOI:10.1080/87559129909541198

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

Honey is a natural, sweet, syrupy fluid collected by bees from nectar of flowers. The pleasant aroma and taste of this viscous liquid ranging in color from pale yellow to dark amber varies according to geographical and seasonal conditions. Its use as a sweetener is well known in different parts of the world. In early history, honey occupied a very important place on religious occasions. The high content of sugars, small amounts of amino acids, lipids, along with some vitamins and minerals imparts its high nutritional value. Honey has good medicinal and antimicrobial properties and is used in different cuisines. Proper processing is essential for a product of good sensory qualities. ISI/Agmark specifications for honey, its adulteration and detection of adulteration are well recorded. The application potential in bakery, confectionery, snack foods, fruit and vegetable products and beverages is ever increasing. A bird's‐eye view of these aspects along with possible lines of future research are discussed.

ISSN:8755-9129    

DOI:10.1080/87559129909541199

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

Food processing not only provides an organoleptic quality to food, but also generates health‐promoting substances. Some of these substances, derived from popular food items like garlic, soybean, tea, and dairy products have been found to be beneficial in prevention and treatment of various ailments and diseases ranging from bites, headache and wounds, to heart problems, cancer, and oxidative stress. This review article summarizes the chemistry and health benefits of some processing derived food components.

ISSN:8755-9129    

DOI:10.1080/87559129909541200

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129909541201

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129909541196

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor