Results 21 to 30 of about 4,838,550 (240)

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Foods, 2022
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest.
Ikenna C. Ohanenye, Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe   +7 more
doaj   +1 more source

In vitro determination of the protein quality of maize varieties cultivated in Malawi using the INFOGEST digestion method

Heliyon, 2023
There is an urgent need to alleviate protein deficiencies in low-income countries where cereal-based diets dominate. The objective of this study was to use the INFOGEST static digestion method and a recently established analytical workflow to determine ...
Molly Muleya, Dongfang Li, Gabriella Chiutsi-Phiri, Lester Botoman, John M. Brameld, Andrew M. Salter   +5 more
doaj   +1 more source

Digestible amino acid intake for isoleucine from five layer producers.

, 2022
Digestible amino acid intake for isoleucine from five layer producers.
K. A. Majeed (11986208), S. Ullah (7529465), Y. A. Ditta (11986202), A Mahmud (5837783), A. J. King (3227736), T. N. Pasha (11986205)   +5 more
core   +1 more source

The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS

Plants, 2021
The aim was to study the complementary effect between cereals and pulses on protein quality. The values for the digestible indispensable amino acid score (DIAAS) in cooked cereals and pulses, given alone, and blends of cooked cereals and pulses, were ...
Fei Han, Paul James Moughan, Juntao Li, Natascha Stroebinger, Shaojie Pang   +4 more
doaj   +1 more source

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Foods, 2023
Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality.
Lulu Fu, Song Gao, Bo Li
doaj   +1 more source

Nutritional and Technological Quality of High Protein Pasta

Foods, 2021
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The
Maria Cristina Messia, Francesca Cuomo, Luisa Falasca, Maria Carmela Trivisonno, Elisa De Arcangelis, Emanuele Marconi   +5 more
doaj   +1 more source

Food Proteins and Bioactive Peptides: New and Novel Sources, Characterisation Strategies and Applications

Foods, 2018
By 2050, the world population is estimated to reach 9.6 billion, and this growth continues to require more food, particularly proteins. Moreover, the Westernisation of society has led to consumer demand for protein products that taste good and are ...
Maria Hayes
doaj   +1 more source

Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

The Scientific World Journal, 2019
Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected ...
Ryosuke Matsuoka, Hitoshi Kurihara, Noriaki Nishijima, Yoshifumi Oda, Akihiro Handa   +4 more
doaj   +1 more source

Understanding Dietary Protein Quality: Digestible Indispensable Amino Acid Scores and Beyond. [PDF]

J Nutr
Matthews JJ, Arentson-Lantz EJ, Moughan PJ, Wolfe RR, Ferrando AA, Church DD.   +5 more
europepmc   +2 more sources

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