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Nutritional Status and Food Production / Bhandari, Parminder K.
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Nutritional Status and Food Production
Bhandari, Parminder K.
 
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List Price : US$ 54.48
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  Book ID : 37735
  ISBN-10 : 81-8411-257-2 / 8184112572
  ISBN-13 : 978-81-8411-257-3 / 9788184112573
  Place of Publication : Delhi
  Year of Publication : 2010
  Edition : (First Edition)
  Language : English
  viii, 328p., 23 cm.
   
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 CONTENTS
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CONTENTS:-
1. Introduction.
2. Vitamins.
3. Mineral.
4. Fat.
5. Protein.
6. Carbohydrates.
7. Lipid.
8. Food production.
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 DESCRIPTION
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Proteins are organic compounds made of amino acids arranged in linear chain and folded into a globular form. The amino acids in a polymer are joined together by the peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by the sequence of a gene, which is encoded in the genetic code. In general, the genetic code specifies 20 standard amino acids; however, in certain organisms the genetic code can include selenocysteine--and in certain archaea--pyrrolysine. Shortly after or even during synthesis, the residues in a protein are often chemically modified by post-translational modification, which alters the physical and chemical properties, folding, stability, activity, and ultimately, the function of the proteins. Proteins can also work together to achieve a particular function, and they often associate to form stable complexes.

In a world where the riches fifth eat 45 per cent of all meat and fish, while the poorest fifty consume just give per cent, and where four out of five malnourished children live in countries with food surpluses, there are clear problems in distribution. This means that any effort to improve agricultural productivity must go hand-in-hand with measures that address inequality.

We hope that the discussion and in this book will help the readers to understand and learn about the different aspects of "Nutritional Status and Food Production" in a most comprehensive way.

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