Evaluation Of In Vitro Methodology To Determine Protein Digestibility And Quality Of Plant Based Proteins
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Evaluation Of In Vitro Methodology To Determine Protein Digestibility And Quality Of Plant Based Proteins
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Author : Adam Franczyk
language : en
Publisher:
Release Date : 2018
Evaluation Of In Vitro Methodology To Determine Protein Digestibility And Quality Of Plant Based Proteins written by Adam Franczyk and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with categories.
Protein quality evaluations currently require that an animal bioassay be performed to determine true protein digestibility (TPD). This measure is used to calculate the protein digestibility corrected amino acid score (PDCAAS) prior to qualifying for a protein content claim. Several in vitro assays evaluating protein digestibility that currently reside in literature have not been used to assess protein quality, hence this thesis was undertaken to evaluate the pH-drop (PHD) and two-step digestion (TSD) method to determine PDCAAS in vitro on 65 plant-based proteins composed of different species, variety and heat treatment. Strong significant correlations were indicated by both in vitro protein quality calculations for the PHD (R = 0.91; P ≥ 0.0001) and the TSD (R = 0.92; P ≥ 0.0001) with the PDCAAS. This relationship suggests that either method to evaluate protein digestibility may be reliable to calculate PDCAAS in vitro, thus reducing the time, expense and ethical quandaries that currently apply to evaluating protein quality content claims.
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).
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.
In Vitro Digestion For Pigs And Poultry
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Author : M. F. Fuller
language : en
Publisher: Oxford University Press, USA
Release Date : 1991
In Vitro Digestion For Pigs And Poultry written by M. F. Fuller and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Medical categories.
What are we trying to simulate?; Digestive enzyme activities in pigs and poultry; The role of the microflora in digestion; The physical and chemical constitution of foods: effects on carbohydrate digestion; Indirect effects of foods antinutrients on protein digestibility and nutritional value of diets; In vitro simulation of digestion and absorptionin the gastro-intestinal tract of pigs and poultry - methods and results; The chemical and biological bases of a calculation system developed for predicting dietary energy values: a poultry model; Enzyme modelling of protein digestion and L-lysine availability; Use of pepsin digentibility, multienzyme pH change and protein solubility assays to predict in vivo protein quality of feedstuffs; Estimation of true ileal digestibility of amino acids with pigs by an in vitro method using intestinal fluid; prediction of the energy value of non-ruminant feeds using in vitro digestion with intestinal fluid and other chemical methods; A model for feed evaluation based on in vitro digestible dry matter and protein; In vitro simulation of protein digestion: an integrated approach; Simultaneous estimations of precaecal protein and carbohydrate digestion in the pig; The way forward; the future requirements of the feed industry; The scientific challenge.
Seafood Proteins
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Author : Z. Sikorski
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Seafood Proteins written by Z. Sikorski 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 2012-12-06 with Technology & Engineering categories.
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.
In Vitro Digestibility In Animal Nutritional Studies
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Author : Pier Giorgio Peiretti
language : en
Publisher: MDPI
Release Date : 2020-12-29
In Vitro Digestibility In Animal Nutritional Studies written by Pier Giorgio Peiretti and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-29 with Science categories.
This book addresses various aspects of in vitro digestibility: • Application of meta-analyses and machine learning methods to predict methane production; • Methane production of sainfoin and alfalfa; • In vitro evaluation of different dietary methane mitigation strategies; • Rumen methanogenesis, rumen fermentation, and microbial community response; • The role of condensed tannins in the in vitro rumen fermentation kinetics; • Fermentation pattern of several carbohydrate sources; • Additive, synergistic, or antagonistic effects of plant extracts; • In vitro rumen degradation and fermentation characteristics of silage and hay; • In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; • Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; • Comparison of fecal versus rumen inocula for the estimation of NDF digestibility; • Rumen inoculum collected from cows at slaughter or from a continuous fermenter; • Seaweeds as ingredients of ruminant diets; • Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; • In vitro digestibility and rumen degradability of vetch varieties; • Intestinal digestibility in vitro of Vicia sativa varieties; • Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum; • In vitro digestibility studies using equine fecal inoculum; • Effects of gas production recording system and pig fecal inoculum volume on kinetics; • In vitro methods of assessing protein quality for poultry; and • In vitro techniques using the DaisyII incubator.
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.
Evaluation Of Protein Quality By Enzymatic And Chromatographic Methods
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Author : Alfred Iheanyichuku Ihekoronye
language : en
Publisher:
Release Date : 1981
Evaluation Of Protein Quality By Enzymatic And Chromatographic Methods written by Alfred Iheanyichuku Ihekoronye and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with categories.
Functionality Of Plant Proteins
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Author : Janitha P.D. Wanasundara
language : en
Publisher: Elsevier
Release Date : 2024-06-22
Functionality Of Plant Proteins written by Janitha P.D. Wanasundara and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-22 with Technology & Engineering categories.
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Williams Essentials Of Nutrition And Diet Therapy Revised Reprint E Book
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Author : Eleanor Schlenker
language : en
Publisher: Elsevier Health Sciences
Release Date : 2013-03-15
Williams Essentials Of Nutrition And Diet Therapy Revised Reprint E Book written by Eleanor Schlenker and has been published by Elsevier Health Sciences this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-15 with Medical categories.
Evidence-Based Practice boxes emphasize the importance of using research to achieve the best possible patient outcomes. Expanded health promotion coverage includes the World Health Organization’s definition of "health," the concept of wellness, and patient education. An in-depth discussion of childhood obesity explores the impact and prevention of this major health concern. Additional information on metabolic syndrome examines its effects on the cardiovascular system. Coverage of nutrition support includes the use of adapted feeding tools to aid patients in various disease states. Perspective in Practice boxes offer quick access to practical applications of nutrition principles. Choose Your Foods: Exchange Lists for Diabetes features the latest updates from the American Dietetic Association.