Results 91 to 100 of about 1,301 (172)

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

Meat protein quality of Dormitator latifrons (Pisces: Eleotridae): arguments for use by rural communities

, 2020
El objetivo de este estudio fue evaluar la calidad de laproteína de carne deDormitator latifronspara los seres humanos deacuerdo al cómputo químico de aminoácidos corregido por la digestibilidadde la proteína (PDCAAS).
Rodríguez Montes de Oca, Gustavo Alejandro, Carrillo Farnés, Olimpia, Nolasco Soria, Héctor, Álvarez González, Carlos Alfonso, Montoya, Cynthia, Badillo-Zapata, Daniel, Vega Villasante, Fernando, Basto Rosales, Mao Ernesto Rafael   +7 more
core  

Protein quality and growth in malnourished children

, 2016
BACKGROUND: Protein quality refers to the amounts and ratios of essential amino acids in a food. Two methods most commonly used for determining protein quality are the protein digestibility-corrected amino acid score (PDCAAS) and the digestible ...
Callaghan, Meghan, Briend, André, Singh, Lauren, Manary, Mark   +3 more
core   +1 more source

Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours

Foods
Background: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid. Methods: The chemical proximate
María Guadalupe Nieves-Hernandez, Brenda Lizbeth Correa-Piña, Oscar Garcia-Chavero, Salomon Lopez-Ramirez, Rosendo Florez-Mejia, Oscar Yael Barrón-García, Elsa Gutierrez-Cortez, Marcela Gaytán-Martínez, Juana Isela Rojas-Molina, Mario E. Rodriguez-Garcia   +9 more
doaj   +1 more source

Assessing in vitro methodologies for the determination of protein digestibility, amino acid digestibility, and protein quality [PDF]

This study examined the potential of two in vitro static digestion models, namely the pH-drop and INFOGEST 2.0, to determine in vitro protein digestibility and amino acid digestibility in assessing protein quality.
Bui, Nguyen
core  

The protein digestibility-corrected amino acid score

, 2000
The protein digestibility–corrected amino acid score (PDCAAS) has been adopted by FAO/WHO as the preferred method for the measurement of the protein value in human nutrition.
Gertjan Schaafsma, Schaafsma, G.
core   +1 more source

Optimized plant-based peanut- and milk-free RUTF meets protein quality standards and demonstrates favourable maternal acceptability

Food Production, Processing and Nutrition
Conventional ready-to-use therapeutic foods (RUTFs) rely on peanut and milk ingredients, contributing to high cost, allergen concerns and import dependency in low-resource settings.
Oluwaseun F. Akinmoladun, Victoria A. Jideani, Oluwaseun P. Bamidele, Cebisa N. Nesamvuni   +3 more
doaj   +1 more source

Characterization and preliminary safety evaluation of mycoprotein from Fusarium compactum MM-135

Frontiers in Sustainable Food Systems
IntroductionAlternative protein sources are urgently needed to address the environmental, ethical, and health challenges associated with traditional livestock-derived proteins.
Yibo Xian, Luqin Yin, Zebin Wu, Dunwu Chen, Zhenhui Sun, Xianzhi Jiang, Lingzhi Tian   +6 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

Розрахунок повноцінності харчового білка за сучасними методиками

, 2019
Ефективне збагачення харчових продуктів білком потребує наявності методик визначення біологічної цінності сировини і готових виробів. Проведено порівняння сучасних методик PDCAAS і DIAAS на прикладі суміші борошна пшеничного та кукурудзяного у ...
Махинько, Валерій Миколайович, Бережна, Катерина Ігорівна   +1 more
core   +1 more source