Results 71 to 80 of about 659 (142)

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Foods
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits.
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, Maharshi Bhaswant, Sawinder Kaur, Manikant Tripathi, Déborah Lanterbecq, Prince Chawla, Minaxi Sharma   +8 more
doaj   +1 more source

Role of Stable Isotope Techniques in Protein Quality and Requirements Assessment: An IAEA Perspective

Liang you shipin ke-ji
Multiple forms of malnutrition including stunting, wasting, overweight and obesity and micronutrient deficiencies persist, especially in low- and middle-income countries.
Victor O. Owino
doaj   +1 more source

Progress and Application Prospects in the Construction of the FAO/IAEA Database on Ileal Digestibility of Protein and Amino Acids in Foods Consumed by Humans

Liang you shipin ke-ji
In the context of global population growth, escalating climate change, and profound dietary transitions, establishing a precise and reliable protein nutrition evaluation system has become a central scientific imperative for ensuring global food security ...
HAN Fei
doaj   +1 more source

In vitro protein digestibility to replace in vivo digestibility for purposes of nutrient content claim substantiation in North America's context

Frontiers in Nutrition
The reliance by North American regulatory authorities on in vivo rodent bioassays—Protein Correct-Amino Acid Score (PDCAAS) in the U.S. and Protein Efficiency Ratio (PER) in Canada—to measure the protein quality for protein content claim substantiation ...
Elaine S. Krul, Amanda G. A. Sá, Amanda G. A. Sá, Erin M. Goldberg, Erin M. Goldberg, James D. House, James D. House   +6 more
doaj   +1 more source

Current advances for in vitro protein digestibility

Frontiers in Nutrition
Protein is an essential macronutrient in our diet, source of nitrogen and essential amino acids, but the biological utilization of dietary protein depends on its digestibility and the absorption of amino acids and peptides in the gastrointestinal tract ...
Guillermo Santos-Sánchez, Beatriz Miralles, André Brodkorb, Didier Dupont, Lotti Egger, Isidra Recio   +5 more
doaj   +1 more source

Effects and Mechanisms of Cooking and Milling on Protein Nutrition in Whole Grain Highland Barley Foods

Shipin gongye ke-ji
In order to explore the mechanism of processing methods affecting protein nutrition in whole grain foods, cooked whole-grain highland barley products (rice) and flour-based products (noodles) were selected as the research objects, with raw highland ...
Wanyu XUE, Lulu FU, Bo LI
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

P29-037-23 Adjusting for Protein Quality Using Digestible Indispensable Amino Acid Score (DIAAS) Impacts Percentage of U.S. Population Meeting Protein Requirements

Current Developments in Nutrition, 2023
Matthew Pikosky, Victor Fulgoni, Robert Wolfe, Paul Moughan   +3 more
openaire   +1 more source

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products

Foods
The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed options. One common approach to achieving this goal is the replacement of
Pablo Ayuso, Jhazmin Quizhpe, Fani Yepes, Domingo Miranzo, Antonio Avellaneda, Gema Nieto, Gaspar Ros   +6 more
doaj   +1 more source

The Construction of Joint FAO-IAEA Database on Ileal Digestibility of Protein and Amino Acids in Foods Consumed by Humans: An FAO Perspective

Liang you shipin ke-ji
With the global population projected to reach 10 billion by the year 2050, sustainably nourishing the world’s population is one of the most pressing global challenges, further intensified by the acceleration of climate change.
Maria Xipsiti
doaj   +1 more source