Amino Acid Composition and Biological Value of Cereal Proteins: Proceedings of the International Association for Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins Budapest, Hungary, May 31–June 1,1983

Front Matter....Pages i-xv
Front Matter....Pages 1-1
Cereal Proteins — Past, Present, Future....Pages 3-26
Cereal Utilization in West Africa....Pages 27-43
The Role of Cereal and Plant Proteins in the World Food Supply....Pages 45-55
Amino Acid Problem of Cereals at Daily Meals....Pages 57-66
Nutritional Functions of Cereals....Pages 67-79
Cereal Proteins in Human Nutrition....Pages 81-104
Front Matter....Pages 105-105
Protein Nutritional Quality: A Modeling Approach....Pages 107-130
In Vivo Methods in the Evaluation of the Nutritional Quality of Cereal Proteins....Pages 131-162
Specificity of Amino Acids for Nutritional Evaluation of Proteins....Pages 163-182
Amino Acid Scoring Systems and their Role in the Estimation of the Protein Quality of Cereals....Pages 183-203
Mathematical Modeling of Protein Nutritional Quality from Amino Acid Composition....Pages 205-286
Prediction of Protein Nutritive Value of Cereal-Legume Blends Using Rat Bioassays and Amino Acid Scores....Pages 287-294
Differences between Digestibilities of Protein and First Limiting Amino Acid in Some Plant Products....Pages 295-303
Available Amino Acid Score: Method for Protein Quality Evaluation....Pages 305-309
Simple Enzymic Methods for Prediction of Plant Protein Digestibility....Pages 311-323
Optimization of Lysine Composition in Plant Breeding Programmes and in Feed Technology by the Dye-Binding Analysis....Pages 325-336
Determination of Reactive Lysine by Dye-Binding....Pages 337-345
Front Matter....Pages 347-347
Comparative Amino Acid Composition of Proteins of Wheat, Rye and Triticale Grain....Pages 349-356
Bioenergetic Aspects of Amino Acid Production in Cereals....Pages 357-369
Views on the Amino Acid Composition of Grain and the Influence of Processing....Pages 371-382
Front Matter....Pages 347-347
Contributions to the Amino Acid Composition of Protein Fractions of Wheat Flours....Pages 383-389
Action of Some Proteinases on Wheat Gluten Isolated from Mature and Developing Kernels....Pages 391-398
Effects of Fertilizers on the Amino Acid Composition of Cereal Protein....Pages 399-407
Effect of Thermal Processing on the Tryptophan Content of Baby Foods....Pages 409-419
Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties....Pages 421-437
The Amino Acid Composition of Wheat Grain as Related to its Protein Content....Pages 439-450
Front Matter....Pages 451-451
Amino Acid Composition and Biological Value of Cereal Germs....Pages 453-466
Maize Germ Proteins, their Composition, Nutritive Value and Functional Properties....Pages 467-480
Chemical and Biological Data of Rice Proteins for Nutrition and Feeding....Pages 481-494
The Influence of Home Processing on the Quality of Cereal and Millet Proteins....Pages 495-519
Comparative Study of Yield and Biological Value of Different Corn Varieties....Pages 521-527
Wheat Gluten — A Natural Protein for the Future — Today....Pages 529-542
Wheat Protein Products in Nutrition....Pages 543-550
Front Matter....Pages 551-551
Amino Acid Bioavailability from Whole-Wheat Flour Bread and Extracted Wheat Flour Bread by Humans....Pages 553-560
Amino Acid Indices and Rat Biodata for Composite Flour Breads Fortified with Legume and Oilseed Proteins and Lysine....Pages 561-567
Fortification of Wheat Flour with Potato Protein....Pages 569-575
Calculation of the Amino Acid Requirements of Growing Birds Under Variable Environmental Conditions....Pages 577-593
Remarks on the Importance of Protein Quality in Mixed Feeds....Pages 595-600
The Improvement of Protein Utilization in Industrial Feeds and Cereals....Pages 601-613
Back Matter....Pages 615-662