Results 51 to 60 of about 116 (87)

Impact of Thermal Processing on the Protein Digestibility of Sardines and Sprats

Foods
Fish are a valuable source of high-quality protein and essential nutrients, making them an integral component of a healthy diet. However, protein digestibility, influenced by preparation methods, is a critical factor in assessing nutritional quality ...
Ivo Doskocil, Barbora Lampova, Petr Smid, Aneta Kopeć   +3 more
doaj   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Chemical composition and nitrogen-to-protein conversion factor for honey bee drone brood –pupae of Apis mellifera

Agricultural and Food Science
Honey bee drone brood is one of the novel complementary protein sources despite its long global history as a food source. We have studied its nutritional value thoroughly, paying special attention to protein.
Tiina Ritvanen, Marja Raatikainen, Janne Järvinen, Helena Pastell   +3 more
doaj   +1 more source

Existing and emerging in vitro and in vivo methods for protein and amino acid assessment in foods: a systematic review of methodological advances, validation, and predictive performance

Cogent Food & Agriculture
Protein and amino acid assessment is central to nutrition, food formulation and regulatory evaluation, particularly as novel and sustainable protein sources expand.
Chinaza Godswill Awuchi, Ayomide Victor Atoki, Sana Noreen   +2 more
doaj   +1 more source

Rat bioassay for evaluation of protein nutritional quality of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder

Food Science of Animal Products
Protein-energy malnutrition (PEM) is a persistent public health challenge in most developing countries. This study investigated the protein nutritional value of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) to ...
Amos Kipkemoi Ronoh, Charlotte Atsango Serrem, Susan Balaba Tumwebaze, Gertrude Mercy Were   +3 more
doaj   +1 more source

A comparative nutritional life cycle assessment of processed and unprocessed soy-based meat and milk alternatives including protein quality adjustment

Frontiers in Sustainable Food Systems
Efforts towards sustainable food systems have stimulated the development of plant-based alternatives to meat and milk. However, the debate on the nutritional quality of (processed) plant products compared to animal products remains unresolved, and ...
Moritz Herrmann, Eric Mehner, Lotti Egger, Reto Portmann, Laila Hammer, Laila Hammer, Laila Hammer, Thomas Nemecek   +7 more
doaj   +1 more source

Protein quality malnutrition

Frontiers in Nutrition
Protein quality refers to the evaluation of a food or a diet based on its amino acid composition, protein digestibility, and protein bioavailability. When these parameters are specified, either through direct measurement or estimation, the amino acids ...
Mark J. Manary, Mark J. Manary, Donna R. Wegner, Kenneth Maleta   +3 more
doaj   +1 more source

Evolution and significance of amino acid scores for protein quality

Frontiers in Nutrition
Amino acid scores have become very popular protein quality scores since their definition and recommendation by FAO expert groups. The chemical score is the central pillar of this method, and has been refined with digestibility correction factors, such as
Claire Gaudichon
doaj   +1 more source

Development of in silico prediction model for standardized ileal digestibility of amino acids from protein sources

Current Research in Biotechnology
Digestibility is an important factor in the nutritional evaluation of proteins because it determines the bioavailability of the amino acids derived from them.
Takuya Kikuchi, Masamichi Takeshita, Yusuke Adachi, Yoji Yamada   +3 more
doaj   +1 more source

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Frontiers in Nutrition
The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources.
Barbora Lampová, Ivo Doskočil, Martin Kulma, Michal Kurečka, Lenka Kouřimská   +4 more
doaj   +1 more source