In Vitro Protein Digestibility of Selected Seaweeds
Foods, 2022 Seaweed biomass is considered a valuable and potential, alternative protein source but it is currently under-exploited. Seaweed or Macroalgae do not require arable land and freshwater for their cultivation, they are fast growing and contain several ...
Maria Hayes
exaly +4 more sources
The Protein Digestibility-Corrected Amino Acid Score (PDCAAS)—A Concept for Describing Protein Quality in Foods and Food Ingredients: A Critical Review [PDF]
Journal of AOAC INTERNATIONAL, 2005 Abstract Protein Digestibility-Corrected Amino Score (PDCAAS) is discussed. PDCAAS is now widely used as a routine assay for protein quality evaluation, replacing the more traditional biological methods [e.g., measurement of the Protein Efficiency Ratio (PER) in rats].
Schaafsma, G.
exaly +5 more sources
Perspective: Milk and Dairy Provide Affordable High-Quality Protein and Merit Inclusion in the Protein Foods Group [PDF]
Current Developments in NutritionThe United States Department of Agriculture (USDA) protein foods group includes meat, poultry, seafood, and several plant-based proteins—but not dairy.
Adam Drewnowski
doaj +3 more sources
Evaluation of protein quantity and protein nutritional quality of protein bars with different protein sources [PDF]
Scientific ReportsA comprehensive overview of commercially available protein bars, focusing on their protein content, protein source(s) and nutritional composition. Four protein bars were selected based on the quality of their protein sources; (i) plant only (pea and rice)
Judit Tormási +4 more
doaj +3 more sources
Protein quality assessment of commercial whey protein supplements commonly consumed in Turkey by in vitro protein digestibility-corrected amino acid score (PDCAAS) [PDF]
Food Science and Technology, 2022 Abstract Whey protein is preferred in sports nutrition because of its rich essential amino acids and protein digestibility rate compared to other protein sources. The purpose of this study was to determine the amino acid content and in vitro protein digestibility of whey protein supplements and evaluate their protein quality using the in vitro protein ...
Pehlivanoğlu, Halime +3 more
openaire +7 more sources
Eliminate the In Vivo Digestibility Requirement for Protein Content Claims in North America to Align Consumer Purchasing Behavior with Dietary Guidelines [PDF]
Current Developments in NutritionA roundtable discussion, held on 10 December, 2024, addressed requirements for protein quality assessment in United States and Canadian food labeling regulations, focusing on concerns with the protein digestibility-corrected amino acid score (PDCAAS ...
Joseph Manuppello +6 more
doaj +2 more sources
Effects of Germination on the Nutritional Profile of Five Distinct Pea Varieties [PDF]
MoleculesThe effects of germination on pea composition have been established. However, the effects of germination on the nutritional profile of different pea varieties have not been extensively reported.
Hojjat Abdollahikhamene +2 more
doaj +2 more sources
Adapting the EAT-Lancet diet for West Africa: protein quality and micronutrient inadequacies improved through nutrient dense foods [PDF]
Frontiers in NutritionBackgroundThe EAT-Lancet planetary health diet was designed as a universal nutritionally adequate diet with minimal environmental impact. We aim to assess and propose revisions to increase its nutrient adequacy in the context of West Africa based on the ...
Hannah Sanders +5 more
doaj +2 more sources
Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis [PDF]
Food Chemistry: XPolygonatum Mill. (Asparagaceae) is an edible crop with great potential for development in China. This study focused on the analysis of protein components from Polygonatum kingianum Coll. et Hemsl (DHJ), P. cyrtonema Hua (DHHJ), and P. sibiricum Red (HJ).
Chenxing Liu +4 more
doaj +2 more sources
Food and HealthThis study aims to investigate the protein quality of gluten-free products and gluten-containing products using the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method. Twenty gluten-free and twenty gluten-containing products were selected, including various types of flour, bread, pasta, crackers, biscuits, and cakes.
Elif Ede Çintesun
exaly +2 more sources