Results 21 to 30 of about 1,301 (172)
QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS
Harčova Nauka ì Tehnologìâ, 2018 . In the article, the data are given of research carried out in vitro to determine the amino acid composition and the degree of digestibility of the reference and experimental samples of cooked sausage, with the use of the protein-containing composition ...
O. Fursik +3 more
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Enrichment of Gluten-Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality. [PDF]
Food Sci NutrGluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Arp CG, Zardetto S, Hidalgo A, Pasini G.
europepmc +2 more sources
AMINO ACID PROFILE AND IN VITRO PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORE (PDCAAS) OF READY-TO-EAT BREAKFAST CEREALS: AN ASSESSMENT OF PROTEIN QUALITY [PDF]
, 2021 The aim of this study was to determine the amino acid content and in vitro protein digestibility of breakfast cereals and evaluate their protein quality using in vitro protein digestibility-corrected amino acid score (PDCAAS) methods.
Sargin, H. S. +5 more
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Frontiers in Nutrition, 2021 Introduction: Walnuts are considered a good source of essential fatty acids, which is unique among tree nuts. Walnuts are also composed of about 10–15% protein, but the quality of this protein has not been evaluated.
Kimberly A. Lackey, Stephen A. Fleming
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Nutritive value of flakes products with sunflower [PDF]
Journal on Processing and Energy in Agriculture, 2017 This paper investigates the influence of sunflower addition (3, 6 or 9 g/100 g of sample) on the essential amino acids pattern of flakes products. The nutritive value of proteins in flakes products is expressed by the amino acid score (AAS) and the ...
Filipović Jelena +5 more
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Demetra, 2022 Objective: The aim of this work was to evaluate the protein quality and the effects of quinoa (Chenopodium quinoa) ingestion on liver, spleen and tibial length in experimental animals.
Eliane Maria Ribeiro +6 more
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Digestible Indispensable Amino Acid Score (DIAAS) better Estimates the Protein Value of Pistachios than Digestibility Corrected Amino Acid Score (PDCAAS) [PDF]
Proceedings of the Nutrition Society, 2020 AbstractPistachios (Pistacia Vera) are nutrient-dense foods with a healthy nutritional profile that contains fiber, unsaturated fatty acids, essential nutrients, phytochemicals and protein. However, the nutritional quality of the protein has not been characterized to date.
Hannah Marie Bailey +2 more
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The Indian Journal of Agricultural Sciences, 2021 Pulses because of their high protein content, have the potential for improving nutritional status and combating malnutrition. A study was carried out at ICAR-Indian Agricultural Research Institute, New Delhi during 2019-20 to see the effects of cooking (
DEEPANYETA GOSWAMI +4 more
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Protein quality of soy and the effect of processing: A quantitative review
Frontiers in Nutrition, 2022 There is a growing demand for plant-based protein-rich products for human consumption. During the production of plant-based protein-rich products, ingredients such as soy generally undergo several processing methods.
Lisa A. van den Berg +4 more
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Revisiting Protein Quality Assessment to Include Alternative Proteins
Foods, 2022 The high demand for novel and existing sustainable protein sources (e.g., legumes, insects, algae, and cultured meat) to replace the animal-based sources is becoming crucial.
Efrat Monsonego Ornan, Ram Reifen
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