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close this bookBioconversion of Organic Residues for Rural Communities (UNU, 1979)
close this folderNutritional evaluation in humans
View the document(introduction...)
View the documentIntroduction
View the documentEvaluation of products of bioconversion for human consumption
View the documentProcedures for nutritional evaluation in humans
View the documentThe evaluation of various food products
View the documentConcept of productivity
View the documentConclusions
View the documentReferences
View the documentDiscussion summary: Papers by van Weerden, Shacklady, and Bressani

References

1. J.E. Braham and R. Bressani, (eds.), Pulpa de Cafe. Composición, Technologia y Utilización. IDRC 108 s.

2. Protein-Calorie Advisory Group of the United Nations System (PAG) Guideline No. 6, "Preclinical Testing of Novel Sources of Protein," United Nations, New York.

3. PAG Guideline No. 7, "Human Testing of Supplementary Food Mixtures," revised, in PAG Bulletin 3 (No. 3): 12 19 119731.

4. PAG Guideline No. 8, "Protein-Rich Mixtures for Use as Weaning Foods," United Nations, New York, 1971.

5. PAG Guideline No. 12, "Production of Single-Cell Protein for Human Consumption," United Nations, New York, 1972.

6. PAG Guideline No. 15, "Nutritional and Safety Aspects of Novel Protein Sources for Animal Feeding," United Nations, New York.

7. D.A. Navarrete, V.A. Louiro de Daqui, L.G. Elías, P.A. Lachance, and R. Bressani, "The Nutritive Value of Egg Protein as Determined by the Nitrogen Balance Index (NBI), Nutr. Rep. Internat. 16:695 704 (1977).

8. R. Bressani, D.A. Navarrete, L.G. Elias, and J.E. graham, "A Critical Summary of a Short-Term Nitrogen Balance Index to Measure Protein Quality in Adult Human Subjects," in H.L. Wilcke, D.T. Hopkins, and D.H. Waggle (eds.), Proceedings of a Conference on Soy Protein and Human Nutrition, Keystone, Colorado, 22 25 May 1978. Academic Press, New York. (proceedings in press.)

9. R. Bressani and E. Marenco, "The Enrichment of Lime-Treated Corn Flour with Proteins, Lysine and Tryptophan, and Vitamins," J. Agric. Food Chem. 11: 517 - 522 (1963).

10. R. Jarquin, P. Noriega, and R. Bressani, "Enriquecimiento de Harinas de Trigo, Blanca e Integral, con Suplementos de Origen Animal y Vegetal," Arch. Latineamer, Nutr. 16: 89 - 103 (1966).

11. L.G. Elias, R. Jarquin, R. Bressani, and C. Albertazzi, Suplementación del Arrox con Concentados Proteinicos," Arch. Latinoamer. Nutr. 18: 27 - 38 (1968).

12. G.A. De la Fuente, M. Flores, R. Molina, L. Almengor, and R. Bressani, "Some Nutritional Characteristics of a Naturally Occurring Alga (Microcystis sp.) in a Guatemalan Lake," Appl. Environ. Microbiol. 33: 6 - 9 (1977).

13. Y. Morimura and B. Tamiya, "Preliminary Experiments in the Use of Chlorella as Human Food," Food Technol. 8: 179 - 182 (1954).

14. R.C. Powell, E.M. Nevels, and M.E. McDowell, "Algae Feeding in Humans," J. Nutr. 75: 7 - 12 (1961).

15. R. Dam, S. Lee, P.C. Fry, and H. Fox, "Utilization of Algae as a Protein for Humans," J. Nutr 86: 376 - 382 (19651.

16. S.K. Lee, H.M. Fox, C. Kies, and R. Dam, "The Supplementary Value of Algae Protein in Human Diets," J. Nutr. 92: 281 - 285 (1967).

17. C.I. Waslien, D.H. Calloway, S. Margen, and F. Costa, "Uric Acid Levels in Men Fed Algae and Yeast as Protein Sources," J. Food Sci. 35: 294 - 298 (1970).

18. R. Bressani, "Productivity and Improved Nutritional Value in Basic Food Crops," in Improving the Nutrient Quality of Cereals. II. Report of Second Workshop on Breeding and Fortification, September 1976, p. 265, AID Washington, D.C.

19. D. Pimentel, L.E. Hurd, A.C. Belloti, M.J. Forster, I.N. Oka, O.D. Sholes, and R.J. Whitman, "Food Production and the Energy Crisis," Science 182: 443 - 449 (1973).