Warning: Undefined array key "mm" in /www/wwwroot/www.ai-bt.com/si.php on line 10 Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /www/wwwroot/www.ai-bt.com/si.php on line 10 A collaborative study of methods of protein evaluation: introductory paper.

Literature DB >> 2710750

A collaborative study of methods of protein evaluation: introductory paper.

C E Bodwell¹, K J Carpenter, F E McDonough.

Abstract

The USDA's collaborative study of methods of protein quality evaluation is introduced. It was intended primarily to provide a basis for the evaluation of possibly improved procedures for the labelling of foods as a source of dietary protein. In general, the usefulness of in vitro digestibility procedures has been confirmed, but problems remained for the in vitro evaluation of heat-damaged materials and of some types of pinto beans.

Mesh：

Substances：

Year: 1989 PMID： 2710750 DOI： 10.1007/BF01092396

Source DB: PubMed Journal: Plant Foods Hum Nutr ISSN： 0921-9668 Impact factor: 3.921

Keyword Cloud
References

13 in total

1. The use of Escherichia coli mutants to measure the bioavailability of essential amino acids in foods.

Authors: A D Hitchins; F E McDonough; P A Wells
Journal: Plant Foods Hum Nutr Date: 1989 Impact factor: 3.921

2. Relationship between dietary fiber levels and protein digestibility in selected foods as determined in rats.

Authors: R Mongeau; G Sarwar; R W Peace; R Brassard
Journal: Plant Foods Hum Nutr Date: 1989 Impact factor: 3.921

3. The estimation of 'available lysine' in human foods by three chemical procedures.

Authors: K J Carpenter; F H Steinke; G L Catignani; H E Swaisgood; M C Allred; J L MacDonald; M Schelstraete
Journal: Plant Foods Hum Nutr Date: 1989 Impact factor: 3.921

4. In vitro amino acid digestibility of food proteins as measured by the digestion cell technique.

Authors: L Savoie; R Charbonneau; G Parent
Journal: Plant Foods Hum Nutr Date: 1989 Impact factor: 3.921

5. The use of Streptococcus zymogenes for estimating tryptophan and methionine bioavailability in 17 foods.

Authors: P Wells; F McDonough; C E Bodwell; A Hitchens
Journal: Plant Foods Hum Nutr Date: 1989 Impact factor: 3.921

6. Digestibilities of the protein in various foods as determined in vitro by an immobilized digestive enzyme assay (IDEA).

Authors: W C Thresher; H E Swaisgood; G L Catignani
Journal: Plant Foods Hum Nutr Date: 1989 Impact factor: 3.921

A collaborative study of methods of protein evaluation: introductory paper.

1. The use of Escherichia coli mutants to measure the bioavailability of essential amino acids in foods.

2. Relationship between dietary fiber levels and protein digestibility in selected foods as determined in rats.

3. The estimation of 'available lysine' in human foods by three chemical procedures.

4. In vitro amino acid digestibility of food proteins as measured by the digestion cell technique.

5. The use of Streptococcus zymogenes for estimating tryptophan and methionine bioavailability in 17 foods.

6. Digestibilities of the protein in various foods as determined in vitro by an immobilized digestive enzyme assay (IDEA).

7. Protein efficiency ratios and net protein ratios of selected protein foods.

8. Rat bioassays for methionine availability in 16 food sources.

9. Relationship between amino acid scores and protein quality indices based on rat growth.

10. Bioavailability of lysine in selected foods by rat growth assay.