Protein Quality Evaluation PDF Download

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251030974
Category : Health & Fitness
Languages : en
Pages : 76

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Author: National Research Council (U.S.). Committee on Amino Acids
Publisher: National Academies
ISBN:
Category : Health & Fitness
Languages : en
Pages : 216

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Author: C. E. Bodwell
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 468

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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).

Author: [Anonymus AC10747383]
Publisher:
ISBN: 9789251074176
Category : Low-protein diet
Languages : en
Pages : 64

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Author: Mario Luiz Chizzotti
Publisher: Brill Wageningen Academic
ISBN: 9789086863402
Category : Animal nutrition
Languages : en
Pages : 0

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Variations in feeding frequency may lead to difference in utilization of dietary nutrients. The effects of feeding frequency have been tested in growing pigs and finishing pigs using respiratory quotient and postprandial kinetics of plasma metabolites. A reduced feeding frequency resulted in an increased lipogenesis and proteolysis shortly after the meal both in growing and finishing pigs. Nevertheless, growing and finishing pigs exhibit different metabolic pathways when feeding frequency is reduced.

Author: Peter L. Pellett
Publisher:
ISBN:
Category : Alimentos
Languages : en
Pages : 180

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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.

Author: Gita Cherian
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :

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Author: A. E. Bender
Publisher: Elsevier
ISBN: 1483184242
Category : Health & Fitness
Languages : en
Pages : 401

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Book Description
Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy in the examination of unique protein foods. Session 2 of the book is about the unique sources of protein. Possible sources include oilseed, fish, animal husbandry, cereal varieties, and leaf proteins. Sessions 3 to 6 analyze the nutritional value and quality of the said protein sources. Session 7 contains the closing statement about the challenge of protein-calorie malnutrition. Doctors, economists, as well as academic and research students whose focus of study is on food shortage and impact of protein in the human food consumption will find this book invaluable.

Author: Z. Sikorski
Publisher: Springer Science & Business Media
ISBN: 1461578280
Category : Technology & Engineering
Languages : en
Pages : 244

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Book Description
Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.

Author: National Research Council (U.S.). Committee on Protein Malnutrition
Publisher: National Academies
ISBN:
Category : Food
Languages : en
Pages : 88

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Book Description