ANAT241 Lecture Notes - Anaerobic Digestion, Micronutrient, Protein Quality
20 Jan 2017
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Ingredient used at less than perhaps 1% of a food. Uses: flavoring and coloring ingredients (majority, extend range and flexibility of food processes while reducing costs. Dairy cows: used to treat bacterial infections (as in humans, milk needs to be discarded if any trace. Improved manure storage (e. g. anaerobic digestion, methane recovery) Livestock: feeding people where vegetarian diet will not suffice/not possible. Turns into high quality proteins: human-indigestible products, low quality crops (bad harvest or grown for livestock, crop surplus (in good years, organic waste. Meat is: higher quality protein than plant, create 1 high quality protein per 1. 4 plant protein they consume. Genetically modified (gm) foods: derived from organisms (mostly plants) whose dna ~ modified through introduction of gene from different organism. In a way that does not occur naturally: selection, breeding, hybridization, grafting, radiation exposures (x-rays, gamma rays, fast. & thermal neutrons), chemically-induced mutations (carcinogens, chemicals), rdna (gmo) technologies rdna goals.
