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Micro-algae as a source of protein
Biotechnology Advances, 2007About five decades ago, the mass production of certain protein-rich micro-algae was considered as a possibility to close the predicted so called "protein gap". Comprehensive analyses and nutritional studies have demonstrated that these algal proteins are of high quality and comparable to conventional vegetable proteins.
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1970
Publisher Summary Two circumstances have combined to lend urgency to the subject of microbial sources of protein. The first of these is the continued failure of our ability to provide sufficient food, particularly protein, for the world's growing population.
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Publisher Summary Two circumstances have combined to lend urgency to the subject of microbial sources of protein. The first of these is the continued failure of our ability to provide sufficient food, particularly protein, for the world's growing population.
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1984
The ubiquitous weedy form of Leucaena leucocephala (Lam.) de Wit is capable of producing 1,000-2,000 kg/ha/yr of good quality protein. Its production capacity responds to elevation, rainfall, and soil type in addition to imposed management practices. The cultivars 'El Salvador' and 'Peru' produce 1,000-4,000 kg/ha/yr under similar treatments.
Oakes, A.J. +3 more
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The ubiquitous weedy form of Leucaena leucocephala (Lam.) de Wit is capable of producing 1,000-2,000 kg/ha/yr of good quality protein. Its production capacity responds to elevation, rainfall, and soil type in addition to imposed management practices. The cultivars 'El Salvador' and 'Peru' produce 1,000-4,000 kg/ha/yr under similar treatments.
Oakes, A.J. +3 more
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Sustainable Protein Sources: Insects, Algae and Yeast
As the global population continues to grow and environmental issues become more important, the need to find more sustainable food sources to provide for the nutritional needs of humans is critical. In terms of proteins, current diets are being replaced by healthier and more environmentally friendly non-conventional sources.Barbosa, Joana C. +4 more
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C R C Critical Reviews in Food Technology, 1973
With the advent of formulated and fabricated new products in the food industry and the shift from the art of “mixology” to the science of “functionality” it has become important to maximize the functional properties of various proteins on a unit basis.
D. V. Vadehra +2 more
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With the advent of formulated and fabricated new products in the food industry and the shift from the art of “mixology” to the science of “functionality” it has become important to maximize the functional properties of various proteins on a unit basis.
D. V. Vadehra +2 more
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The topics covered in our book include the relationship of wheat, which meets 21% of human protein needs, with environmental and abiotic factors; protein and quality characteristics in some annual plants belonging to different families; protein in corn and sorghum; grasshoppers as an alternative protein source; the unveiling of the potential in ...
null Iahtisham-Ul-Haq, Kanza Saleem
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null Iahtisham-Ul-Haq, Kanza Saleem
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Proteins as a Source of Flavour
1992Proteins are of course one of the essential components in our nutrition. The earliest development of proteins as a contribution to flavour in our diet is subject to much speculation. Proteins may themselves be seen as part of the evolutionary process that had its earliest origins in the synthesis of laevo amino acids and thus through to the evolution ...
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Животноводство России
Создание оптимальных условий для синтеза микробного протеина, грамотная заготовка белковых кормов и правильное их скармливание в составе сбалансированных кормосмесей способствуют нормализации рубцового пищеварения, повышению продуктивности коров, поддержанию их здоровья и получению качественной продукции.
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Создание оптимальных условий для синтеза микробного протеина, грамотная заготовка белковых кормов и правильное их скармливание в составе сбалансированных кормосмесей способствуют нормализации рубцового пищеварения, повышению продуктивности коров, поддержанию их здоровья и получению качественной продукции.
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1985
The world’s population currently derives about 70% of its protein from plant sources. It is unlikely that the proportion of protein from animal sources will increase in the foreseeable future, in view of the increased pressure on the land for total food production.
Fergus M. Clydesdale +1 more
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The world’s population currently derives about 70% of its protein from plant sources. It is unlikely that the proportion of protein from animal sources will increase in the foreseeable future, in view of the increased pressure on the land for total food production.
Fergus M. Clydesdale +1 more
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Insects as a Source of Protein
Bulletin of the Entomological Society of America, 1975C. F. Hodge (1911) calculated that a pair of house flies beginning operations in April could produce enough flies, if all survived, to cover the earth 47 feet deep by August. This, of course, is an ecological absurdity but it does convey some idea of the tremendous reproductive potential of some insects.
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