Amino Acids and Proteins, Their Place in Human Nutrition Problems

Flodin, Nestor W.

doi:10.1021/jf60003a003

Cited by 53 publications

(11 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results of this study indicate the necessity of large expansion of the cultivation of buckwheat in various sections of the world, particularly in the Orient, Latin American countries, and Africa where there exists a marked protein deficiency associated with a low resistance to infections and low life expectancy (2,5). …”

Section: Sewage Sludge As a Feed Ingredient For Swine And Poultrymentioning

confidence: 93%

See 1 more Smart Citation

Nutritive Value of Proteins in Buckwheat and Their Role as Supplements to Proteins in Cereal Grains

Sure¹

1955

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

Section: Sewage Sludge As a Feed Ingredient For Swine And Poultrymentioning

confidence: 93%

“…Schendel and others (5) have shown that a level of 2% sludge in the diet of the baby pig will satisfy the B12 requirement for growth without adverse effects. Schendel and others (5) have shown that a level of 2% sludge in the diet of the baby pig will satisfy the B12 requirement for growth without adverse effects.…”

Section: Feed F R O M Sewagementioning

confidence: 98%

Nutritive Value of Proteins in Buckwheat and Their Role as Supplements to Proteins in Cereal Grains

Sure¹

1955

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…As Flodin (76) points out, the amino acids most needed for improvement of the human diet are lysine, methionine, threonine, and tryptophan. If wheat is the major source of protein, addition of lysine alone would provide a balanced amino acid intake.…”

Section: The Nutritional Value Of Fungus Foodsmentioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

View full text Add to dashboard Cite

Current interest in the synthesis of food by microorganisms arises from three main considerations: (a) the critical need for food, and in particular for protein, that exists in many parts of the world; (b) the economic advantages of microbial elaboration of foods or vitamins from relatively inexpensive raw materials; (c) the reduction of the cost of disposal of fermentable factory wastes.The reader is asked to accept for the present purpose an interpretation of the titular word "fungi" to include mycelial forms of the Eumycetes (molds), the yeasts, and bacteria. Their potential contribution to the world's food supply will be discussed with regard to the synthesis of fat and protein and of other substances of dietary value; the specific amino acid and fatty acid content of fungal proteins and fats; the nutritional value of fungal foods; their toxicity; the microorganisms studied; and the technology of production from the point of view of basic factors related to the organism, its environ ment, and commercial substrates.The basis of commercial food synthesis by fungi is the high degree of efficiency of these organisms in using energy from cheap carbohydrates to convert elementary nutrients into protein and fat [Foster (78)]. The potential significance of such efficiency is evidenced by the calculation that the produce from one acre of arable land can be converted into ten times as much pro tein by fungi as by animals [Robinson (188)]. Yield data are tabulated by Dunn (62).

show abstract

“…That soy bean feeding per se does not result in edema in the eczematous infant has been further discussed elsewhere (15). Other publications attest to the relative equality as regards hgestibility of soy bean protein as compared with cow's milk protein (28); its favorable protein efficiency ratio (4); t!hat the amino acid pattern of soy bean is well suited for supplying the needs of the growing animal (10) and crucial experiments with newborn weanling rats indicating the superiority of soy bean protein as compared with cow's milk protein as regards adequacy for supporting growth, reproduction and lactation in multiple generation feedings (26).…”

mentioning

confidence: 99%

The Prophylaxis of Allergic Disease in Infancy and Childhood

Glaser

1959

Pediatric Clinics of North America

View full text Add to dashboard Cite

Amino Acids and Proteins, Their Place in Human Nutrition Problems

Cited by 53 publications

References 42 publications

Nutritive Value of Proteins in Buckwheat and Their Role as Supplements to Proteins in Cereal Grains

Nutritive Value of Proteins in Buckwheat and Their Role as Supplements to Proteins in Cereal Grains

Foods and Feeds from Fungi

The Prophylaxis of Allergic Disease in Infancy and Childhood

Contact Info

Product

Resources

About