|
Showing 1 - 5 of
5 matches in All Departments
Animal products are good source of disposable income for many small
farmers in developing countries. In fact, livestock are often the
most important cash crop in many small holder mixed farming
systems. Livestock ownership currently supports and sustains the
livelihoods of rural poor, who depend partially or fully on
livestock for their income and/or subsistence. Human population
growth, increasing urbanization and rising incomes are predicted to
double the demand for, and production of, livestock products in the
developing countries over the next twenty years. The future holds
great opportunities for animal production in developing countries.
Animal Sourced Foods for Developing Economies addresses five major
issues: 1) Food safety and nutritional status in developing world;
2) the contribution of animal origin foods in human health; 3)
Production processes of animal foods along with their preservation
strategies; 4) functional outcomes of animal derived foods; and
finally, 5) strategies, issues and polices to promote animal origin
food consumption. Animal sourced food contain high biological value
protein and important micronutrients required for optimal body
functioning but are regarded as sources of fat that contribute to
the intake of total and saturated fatty acids in diet. The quality
of protein source has a direct influence on protein digestibility,
as a greater proportion of higher quality proteins is absorbed and
becomes available for bodily functions. Animal foods has high
quantity and quality of protein that includes a full complement of
the essential amino acids in the right proportion. Land
availability limits the expansion of livestock numbers in extensive
production systems in most regions, and the bulk of the increase in
livestock production will come from increased productivity through
intensification and a wider adoption of existing and new production
and marketing technologies. The significant changes in the global
consumption and demand for animal source foods, along with
increasing pressures on resources, are having some important
implications for the principal production systems. In this book,
contributors critically analyze and describe different aspects of
animal's origin foods. Each chapter is dedicated to a specific type
of food from animal source, its nutritional significance,
preservation techniques, processed products, safety and quality
aspects on conceptual framework. Special attention is given to
explain current food safety scenario in developing countries and
contribution of animal derived food in their dietary intake.
Existing challenges regarding production, processing and promotion
of animal's origin foods are also addressed with possible solutions
and strengthening approaches.
Animal products are good source of disposable income for many small
farmers in developing countries. In fact, livestock are often the
most important cash crop in many small holder mixed farming
systems. Livestock ownership currently supports and sustains the
livelihoods of rural poor, who depend partially or fully on
livestock for their income and/or subsistence. Human population
growth, increasing urbanization and rising incomes are predicted to
double the demand for, and production of, livestock products in the
developing countries over the next twenty years. The future holds
great opportunities for animal production in developing countries.
Animal Sourced Foods for Developing Economies addresses five major
issues: 1) Food safety and nutritional status in developing world;
2) the contribution of animal origin foods in human health; 3)
Production processes of animal foods along with their preservation
strategies; 4) functional outcomes of animal derived foods; and
finally, 5) strategies, issues and polices to promote animal origin
food consumption. Animal sourced food contain high biological value
protein and important micronutrients required for optimal body
functioning but are regarded as sources of fat that contribute to
the intake of total and saturated fatty acids in diet. The quality
of protein source has a direct influence on protein digestibility,
as a greater proportion of higher quality proteins is absorbed and
becomes available for bodily functions. Animal foods has high
quantity and quality of protein that includes a full complement of
the essential amino acids in the right proportion. Land
availability limits the expansion of livestock numbers in extensive
production systems in most regions, and the bulk of the increase in
livestock production will come from increased productivity through
intensification and a wider adoption of existing and new production
and marketing technologies. The significant changes in the global
consumption and demand for animal source foods, along with
increasing pressures on resources, are having some important
implications for the principal production systems. In this book,
contributors critically analyze and describe different aspects of
animal's origin foods. Each chapter is dedicated to a specific type
of food from animal source, its nutritional significance,
preservation techniques, processed products, safety and quality
aspects on conceptual framework. Special attention is given to
explain current food safety scenario in developing countries and
contribution of animal derived food in their dietary intake.
Existing challenges regarding production, processing and promotion
of animal's origin foods are also addressed with possible solutions
and strengthening approaches.
Diabetes mellitus is an important endocrine disorder and is causing
health problems in many countries. According to the available data
overall 6.9 million people Pakistan are affected with diabetes,
whereas WHO has ranked Pakistan as 7th on diabetes prevalence day.
The International Diabetes Federation has given some predictions
that by 2030 the 366 million people with diabetes will increase to
522 million. Dietary supplementation of soy isoflavone has been
given promising results regarding altering glycemic level, and
insulin resistance in post-menopausal diabetic women with type 2
diabetes. Soy isoflavone has a constructive and straight effect on
controlling diabetes. Recent study explored the hypoglycemic effect
of soy isoflavone in post-menopausal diabetic women. Fifteen
diabetic post-menopausal women were fed on 60 mg/day soy isoflavone
at fasting time. The pre-feeding blood glucose and two hours after
feeding blood glucose levels of diabetic women were examined daily,
while other bio-chemical assays like blood insulin, liver
functioning test, total protein, albumin, globulin, urea and
creatinine were determined weekly during the course of the study.
Gelatin is a transparent substance, having no color, flavor, easily
breakable and almost having no taste. It is consequent from animal
bones and skin. Gelatin is categorized as foodstuff and it is
produced by the irreversible hydrolysis of collagen. Mostly it is
imported from the foreign countries, where the gelatin is extracted
from pigs and other unlawful raw material, which is strongly
forbidden to consume, according to Islamic code of conduct. More
often yoghurt is produced by the controlled fermentation of milk by
using two species of bacteria (Lactobacillus sp. and Streptococcus
sp.). Gelatin can be used as a stabilizer in yoghurt. The present
study was designed with objectives to optimize the conditions for
gelatin extraction from bones of cow and buffalo and to compare the
activity of extracted gelatin with commercial gelatin in yoghurt as
stabilizing agent.
Functional foods are the products that contain significant levels
of biologically active components that have health benefits beyond
basic nutrition. The main nutritional drawback of cereal is their
low protein contents and limited biological quality of their
protein. To enhance the nutritive quality of cereals and attaining
the health benefit of soybean wheat flour was supplemented with soy
flour (full fat raw, defatted raw, full fat autoclaved and defatted
autoclaved). Flour blends were analyzed for chemical composition,
storage stability, rheological properties and biochemical profile.
Composite flours were used to prepare unleavened flat bread locally
known as chapatti in Indo-Pak at different storage intervals in
order to assess the suitable level of soy flour incorporation and
storage time on the basis of sensory attribute. The best
combinations were selected on the basis of physicochemical
properties and acceptability for biological assay in order to
assess the health benefits of the wheat soy flour blends.
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Tenet
John David Washington, Robert Pattinson, …
DVD
R53
Discovery Miles 530
|