Evaluation Of Dietary Protein Quality

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Evaluation Of Dietary Protein Quality

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Author : Alejandro Uribe-Peralta
language : en
Publisher:
Release Date : 1978

Evaluation Of Dietary Protein Quality written by Alejandro Uribe-Peralta and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Milk categories.

Abstract: The use of a target protein against which the quality of other dietary proteins could be compared has been examined in rats. Milk, the natural food during the early life of mammals, was proposed as the target standard. The milk standard diet was compared with proteins of different origins, amino acid pattern, or lacking an essential amino acid. A chemical score based on rat's milk (CSM-R) was developed to evaluate the quality of the protein diets; it combined determination of a protein's most limiting amino acid with a capacity for ranking proteins by nutritional values. Diets were evaluated for protein efficiency ration, body weight gain, levels of amino acids and protein complementation. Results indicated that rat milk contains a proportion of amino acids which provides maximum protein utilization in growing rats, and may also protect the lactating mother. Other diets were usually inferior. The CSM-R score appeared to be a useful analytic tool in evaluating the quality of dietary proteins.

Protein Quality In Humans

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Author : C. E. Bodwell
language : en
Publisher:
Release Date : 1981

Protein Quality In Humans written by C. E. Bodwell and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Science categories.

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).

Protein Quality Evaluation

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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 1991

Protein Quality Evaluation written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Health & Fitness categories.

Nutritional Evaluation Of Protein Foods

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Author : Peter L. Pellett
language : en
Publisher:
Release Date : 1980

Nutritional Evaluation Of Protein Foods written by Peter L. Pellett and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Alimentos categories.

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

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Author : [Anonymus AC10747383]
language : en
Publisher:
Release Date : 2013

Dietary Protein Quality Evaluation In Human Nutrition written by [Anonymus AC10747383] and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Low-protein diet categories.

Protein Nutritional Quality Of Foods And Feeds

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Author : American Chemical Society
language : en
Publisher:
Release Date : 1975

Protein Nutritional Quality Of Foods And Feeds written by American Chemical Society and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Amino acids categories.

Abstract: In view of the world problems of malnutrition and inadequate food supplies, the nutritional quality of protein sources is becoming increasingly important. This issue is addressed in a 2-volume text examining protein quality in food products and feeds. Part I describes biological and chemical assay techniques for determining protein quality. These include quantitative biochemical assays for the amino acids, especially essential lysine, methionine and tryptophan, as well as tests for evaluating protein bioavailability, digestibility and protein efficiency ratio in animals and man. Biochemical parameters representing indices of protein nutritional value and methods for the complete evaluation of dietary proteins are discussed. Part 2 analyzes the protein quality of specific foods and feeds and reviews the effect of processing, plant breeding, enzymes, antinutrients and other factors of protein quality. Technologies for the improvement of protein sources are also presented.

Evaluation Of Proteins For Humans

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Author : Institute of Food Technologists
language : en
Publisher:
Release Date : 1977

Evaluation Of Proteins For Humans written by Institute of Food Technologists and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Medical categories.

Evaluation Of Protein Quality

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Author : National Research Council (U.S.). Committee on Protein Malnutrition
language : en
Publisher: National Academies
Release Date : 1963

Evaluation Of Protein Quality written by National Research Council (U.S.). Committee on Protein Malnutrition and has been published by National Academies this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Food categories.

Protein Nutritional Quality Of Foods And Feeds Quality Factors Plant Breeding Composition Processing And Antinutrients

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Author : Mendel Friedman
language : en
Publisher:
Release Date : 1975

Protein Nutritional Quality Of Foods And Feeds Quality Factors Plant Breeding Composition Processing And Antinutrients written by Mendel Friedman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Medical categories.

Abstract: In view of the world problems of malnutrition and inadequate food supplies, the nutritional quality of protein sources is becoming increasingly important. This issue is addressed in a 2-volume text examining protein quality in food products and feeds. Part I describes biological and chemical assay techniques for determining protein quality. These include quantitative biochemical assays for the amino acids, especially essential lysine, methionine and tryptophan, as well as tests for evaluating protein bioavailability, digestibility and protein efficiency ratio in animals and man. Biochemical parameters representing indices of protein nutritional value and methods for the complete evaluation of dietary proteins are discussed. Part 2 analyzes the protein quality of specific foods and feeds and reviews the effect of processing, plant breeding, enzymes, antinutrients and other factors of protein quality. Technologies for the improvement of protein sources are also presented.

Nutritional Improvement Of Food And Feed Proteins

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Author : Mendel Friedman
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09

Nutritional Improvement Of Food And Feed Proteins written by Mendel Friedman and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Science categories.

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.