Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251030974
Category : Health & Fitness
Languages : en
Pages : 76
Book Description
Protein Quality Evaluation
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9789251030974
Category : Health & Fitness
Languages : en
Pages : 76
Book Description
Protein Quality in Humans
Author: C. E. BodwellPublisher:
ISBN:
Category : Science
Languages : en
Pages : 468
Book Description
Abstract: A critical assessment of currently used protein quality evaluation methods is given. The material includes: the importance of protein quality; methods used to assess the protein nutritive value (PNV) in humans; and in vitro methodology for assessing PNV. Guidelines are given for assessing the precision and accuracy in estimates of PNV in human studies; the acceptable degree of accuracy and precision in such estimates can then be defined. Task force reports that discuss the validity and potential use of in vitro assays for predicting protein quality for human consumption are given. (wz).
Dietary Protein Quality Evaluation in Human Nutrition
Author: [Anonymus AC10747383]Publisher:
ISBN: 9789251074176
Category : Low-protein diet
Languages : en
Pages : 64
Book Description
Nutritional Evaluation of Protein Foods
Author: Peter L. PellettPublisher:
ISBN:
Category : Alimentos
Languages : en
Pages : 180
Book Description
Abstract: Advances in the techniques and methodologies for the evaluation of protein quality are presented for agricultural researchers. An overall view of the strengths and weaknesses of the various evaluation methods is provided along with in-depth descriptions of several new and established techniques. The discussions cover the protein requirements of humans and their relevance to protein quality evaluation, the analytical methods for determining the amino acids profiles of particular foods, chemical and microbiological assays of protein quality, use of animal experimentation and clinical methods, and choice of procedure. The specific methodologies described include the Kjeldahl procedure for total nitrogen determination, sulphur amino acid analysis by performic acid pre-oxidation, the four-enzyme in vitro assay for protein digestibility, and procedures for the determination of net protein utilization and relative protein value in rats.
Dietary Protein Quality Evaluation in Human Nutrition
Author: Dietary Protein Quality Evaluation in Human Nutrition
Author: Nutritional Improvement of Food and Feed Proteins
Author: Mendel FriedmanPublisher: Springer Science & Business Media
ISBN: 1468433660
Category : Science
Languages : en
Pages : 879
Book Description
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
Proteins in Human Nutrition
Author: Joseph William Geoffrey PorterPublisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 580
Book Description
Protein supplies and requirements; The evaluation of protein quality; The role of food science and technology; Some factors affecting the utilization of proteins; Concluding remarks.
Evaluation of Proteins for Humans
Author: Institute of Food TechnologistsPublisher:
ISBN:
Category : Medical
Languages : en
Pages : 352
Book Description
Protein and Amino Acid Requirements in Human Nutrition
Author: World Health OrganizationPublisher: World Health Organization
ISBN: 9241209356
Category : Medical
Languages : en
Pages : 284
Book Description
Human nutrition.