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

  • Radomir Lásztity
  • Máté Hidvégi
Conference proceedings

Table of contents

  1. Front Matter
    Pages i-xv
  2. General Problems

    1. Front Matter
      Pages 1-1
    2. Radomir Lásztity
      Pages 3-26
    3. D. Y. Dako
      Pages 27-43
    4. György Kárpáti, Brwa M. Saeed
      Pages 45-55
    5. F. Vaníček, Ḃ. Turek
      Pages 57-66
    6. J. Rigó
      Pages 67-79
    7. L. R. Hackler
      Pages 81-104
  3. Methology of Protein Quality Evaluation

  4. Chemistry (Amino Acid Composition) and Biochemistry of Cereal Proteins

  5. Protein Preparations and Cereals — Composition and Nutritive Value

    1. Front Matter
      Pages 451-451
    2. S. Barber, C. Benedito de Barber
      Pages 481-494
    3. Balázs Juhász, Marianne Szelényi-Galántai, Jolán Jécsai, István Somssich
      Pages 521-527
    4. Marja-Leena Sarkki, Eija-Riitta Saarinen
      Pages 543-550
  6. Cereals in Food and Feed

  7. Back Matter
    Pages 615-662

About these proceedings


Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel­ oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de­ termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter­ national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici­ pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in­ fluencing the composition and the role of cereal proteins in nutrition and animal feeding.


Amino acid Gluten biochemistry cereals chemistry nutrition processing

Editors and affiliations

  • Radomir Lásztity
    • 1
  • Máté Hidvégi
    • 1
  1. 1.Department of Biochemistry and Food TechnologyTechnical University of BudapestHungary

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1985
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-8844-2
  • Online ISBN 978-94-009-5307-9
  • Buy this book on publisher's site
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