Results 81 to 90 of about 1,301 (172)

From Composition to Function: Defining Functional Equivalence in Plant‐Based Meat Analogs

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Akila Srinivasagam Ramasamy Venkateswaran, Ciara K. McDonnell   +1 more
wiley   +1 more source

Determination of protein quality of grain, legumes and oilseeds in turkomp national food composition database and evaluation in terms of HEALTHY nutrition

, 2022
Hızla artan nüfusa ve tükenen gıda kaynaklarına karşı, insanların sağlıklı beslenmeye dair gereksinimlerini karşılamak için gereken protein miktarını ve kalitesini doğru şekilde belirlemek önem taşımaktadır.
Koşkulu, Rabia
core  

Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources

<p>This dataset includes (1) the AAS of alternative protein ingredients, calculated with the references set by PDCAAS and DIAAS (adult age group); (2) the AAS of the limiting AA for combinations made with these protein ingredients (AAS calculated ...
Mefleh Marina, Van Royen, Geert, Boukid Fatma, Broucke, Keshia, Van De Walle, Simon, Duquenne, Barbara   +5 more
core   +1 more source

Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens) [PDF]

, 2017
Abalone (Haliotis spp.) is an exotic seafood product recognized as a protein source of high biological value. Traditional methods used to preserve foods such as drying technology can affect their nutritional quality (protein quality and digestibility). A
Tabilo Munizaga, Gipsy, Pasten Contreras, Alexis, Cepero Betancourt, Yamira, Roberto Lemus-Mondaca, Mario Pérez-Won, Moreno Osorio, Luis, Lemus Mondaca, Roberto, Oliva Moresco, Patricio, Pérez Won, Mario, Patricio Oliva-Moresco, Alexis Pasten-Contreras, Gipsy Tabilo-Munizaga, Yamira Cepero-Betancourt, Luis Moreno-Osorio   +13 more
core   +1 more source

An evaluation integrating in vivo digestibility and amino acid analysis of protein nutritional quality of cultured meat

Zhongguo shipin weisheng zazhi
ObjectiveTo systematically evaluate the protein nutritional quality of cultured meat， clarify its digestibility， absorption efficiency and amino acid matching degree， and provide a scientific basis for the development and application of cultured meat as ...
TIAN Weining, OU Tong, SHAO Yiming, HONG Xinyu, YONG Ling, ZHANG Weichunbai, SONG Yan, LIU Zhaoping   +7 more
doaj   +1 more source

Determination of the Protein Quality of Low-Molecular Weight Water-Soluble Chicken Breast Powder by a Protein Digestibility Corrected Amino Acid Score (PDCAAS) Analysis

Journal of the Korean Society of Food Science and Nutrition, 2022
Jin A Lee, Min Ju Kim, Mi-Rae Shin, Seong-Soo Roh, Jung-Bok Lee, Ye hei Seo, Hyun Gyu Choi, Hae-Jin Park   +7 more
openaire   +1 more source

Современная методика расчета биологической ценности пищевых продуктов и рационов

, 2017
Рассмотрены теоретическое обоснование и практическое использование метода PDCAAS для расчета биологической ценности пищевых продуктов и рационов. Использование показателя PDCAAS даст возможность оптимизировать химический состав существующих изделий и ...
Прищепчук, Марина Александровна, Соколовская, Ирина Александровна, Махинько, Валерий Николаевич   +2 more
core  

Propriedade proteica e calórica de suplementos alimentares a base de Whey Protein

Revista Brasileira de Nutrição Esportiva, 2018
Na atualidade é perceptível o aumento de cuidados voltados à saúde. Considerável parte da população se tornou adepto a prática de exercícios físicos e dietas saudáveis. Suplementos alimentares com proteína do soro do leite (Whey protein) têm apresentado,
Ronaldo Follmann Santos, Fabiane Pecinin de Castro Cislaghi, Ivane Benedetti Tonial   +2 more
doaj  

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

Canavanine Content Quantification in Processed Bitter Vetch (Vicia ervilia) and Its Application as Flour in Breads: An Analysis of Nutritional and Sensory Attributes

Foods
Bitter vetch (Vicia ervilia Willd.) is a traditional Mediterranean–West Asian legume, mainly used as livestock feed because of its toxic non-proteinogenic amino acid, canavanine. However, historical sources suggest its past human consumption.
Adi Nudel, Shahal Abbo, Zohar Kerem
doaj   +1 more source