Author Description

Abstract: Improvement of nutrition around the world is dependent not only on an adequate supply of protein, but on the best possible utilization of the available supplies. These issues are addressed from a technical point of view, including a perspective of human protein needs in quantity and quality. Protein utilization is influenced by digestion, absorption, and nutrient interaction. Protein processing and starch-lipid-protein interactions are described for food proteins, oilseeds, and cereals. New protein processes include a noncovalent approach to enhancing the use of plant proteins, and protein texturization by freeze alignment. The utilization of the various commodities as protein sources is analyzed, including animal, dairy, fish, cereal and oilseed sources. The marketing of protein in North America and Europe is comprehensively described.