Protein Quality In Humans
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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).
Proteins In Human Nutrition
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Author : Joseph William Geoffrey Porter
language : en
Publisher:
Release Date : 1973
Proteins In Human Nutrition written by Joseph William Geoffrey Porter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Health & Fitness categories.
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
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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.
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.
New Protein Foods In Human Health
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Author : Fred H. Steinke
language : en
Publisher: CRC Press
Release Date : 1991-10-24
New Protein Foods In Human Health written by Fred H. Steinke and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-10-24 with Medical categories.
This book is a compilation of recent research on the use of new food proteins to improve the economics, nutrition, and health of foods. The book places particular emphasis on the use of new plant protein sources in the diet, the development of new foods, and the modification of existing foods to improve human health. It also reviews potential sources of new protein foods, the use of soy proteins in foods, and new low-fat protein foods that can help prevent obesity and heart disease in people of all ages. The book is unique in its presentation of both western and Soviet research in protein foods. New Protein Foods in Human Health: Nutrition, Prevention, and Therapy is an important book for anyone involved in protein food research.
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.
Soy Protein And Human Nutrition
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Author : Harold Wilcke
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Soy Protein And Human Nutrition written by Harold Wilcke and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Health & Fitness categories.
Soy Protein and Human Nutrition
Protein And Amino Acid Requirements In Human Nutrition
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2007-12-15
Protein And Amino Acid Requirements In Human Nutrition written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-15 with Business & Economics categories.
Human nutrition.
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.