Download or read book Nutritional Improvement of Food and Feed Proteins written by Mendel Friedman and published by Springer. This book was released on 1978 with total page 906 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our objective should be to improve the quality and quantity of available food and feed sources by all feasible methods. Much new chemistry and engineering is needed to support genetics and agronomy. Food fortification and supplementation need better guidance based on research. Deleterious side reactions in food storage and processing need to be eliminated or minimized. Ways to measure protein nutritional quality based on information from chemical, biochemical, microbiological, animal, and human studies need to be correlated and optimized. New protein food sources need to be developed; related toxicological and nutritional problems need solutions.