Relevant bibliographies by topics / Digestible indispensable amino acid score

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Academic literature on the topic 'Digestible indispensable amino acid score'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Digestible indispensable amino acid score"

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Cervantes-Pahm, Sarah K., Yanhong Liu, and Hans H. Stein. "Digestible indispensable amino acid score and digestible amino acids in eight cereal grains." British Journal of Nutrition 111, no. 9 (2014): 1663–72. http://dx.doi.org/10.1017/s0007114513004273.

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To determine values for the digestible indispensable amino acid score (DIAAS), it is recommended that ileal amino acid (AA) digestibility values obtained in growing pigs are used to characterise protein quality in different foods. Therefore, an experiment was conducted to determine the standardised ileal digestibility (SID) of AA in eight cereal grains (yellow dent maize, Nutridense maize, dehulled barley, dehulled oats, polished white rice, rye, sorghum and wheat) fed to pigs, where SID values in pigs can be used to calculate approximate DIAAS values in humans. In the present experiment, twen
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Henky Saputra, Dedyanto. "Suplemen Putih Telur dalam Tatalaksana Hipoalbuminemia." Cermin Dunia Kedokteran 48, no. 10 (2021): 410–13. http://dx.doi.org/10.55175/cdk.v48i10.138.

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Putih telur merupakan sumber protein dengan kualitas asam amino yang baik. Selain mengandung asam amino esensial, Digestible Indispensable Amino Acid Score dari putih telur juga tinggi. Berbagai penelitian (banyak dilakukan di Indonesia) menunjukkan bahwa suplemen putih telur bermanfaat memperbaiki kondisi hipoalbuminemia pasien rawat inap, hemodialisis, pasien TB paru, pre-eklamsia, dan luka bakar.
 Egg-whites are a source of protein with good quality amino acids. Apart from containing essential amino acids, the Digestible Indispensable Amino Acid Score of egg whites is also high. Variou
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Saputra, Dedyanto Henky. "Suplemen Putih Telur dalam Tatalaksana Hipoalbuminemia." Cermin Dunia Kedokteran 48, no. 10 (2021): 410. http://dx.doi.org/10.55175/cdk.v48i10.1514.

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<p>Putih telur merupakan sumber protein dengan kualitas asam amino yang baik. Selain mengandung asam amino esensial, Digestible Indispensable Amino Acid Score dari putih telur juga tinggi. Berbagai penelitian (banyak dilakukan di Indonesia) menunjukkan bahwa suplemen putih telur bermanfaat memperbaiki kondisi hipoalbuminemia pasien rawat inap, hemodialisis, pasien TB paru, pre-eklamsia dan luka bakar.</p><p>Egg-whites are a source of protein with good quality amino acids. Apart from containing essential amino acids, the Digestible Indispensable Amino Acid Score of egg whites
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Bailey, Hannah M., and Hans H. Stein. "Can the digestible indispensable amino acid score methodology decrease protein malnutrition." Animal Frontiers 9, no. 4 (2019): 18–23. http://dx.doi.org/10.1093/af/vfz038.

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Han, Fei, Paul J. Moughan, Juntao Li, and Shaojie Pang. "Digestible Indispensable Amino Acid Scores (DIAAS) of Six Cooked Chinese Pulses." Nutrients 12, no. 12 (2020): 3831. http://dx.doi.org/10.3390/nu12123831.

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Values for the digestible indispensable amino acid score (DIAAS) of a protein are based on true ileal amino acid (AA) digestibility values obtained in adult humans or in the growing pig as an animal model. An experiment was conducted using growing pigs to determine the true ileal digestibility (TID) values of AA in six cooked Chinese pulses (kidney bean, mung bean, adzuki bean, broad beans, peas and chickpeas). Each pulse was included in a diet as the only source of crude protein (CP). An N-free diet was given to allow determination of gut endogenous AA losses. Seven growing pigs each fitted w
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Han, Fei, Fenli Han, Yong Wang, et al. "Digestible indispensable amino acid scores of nine cooked cereal grains." British Journal of Nutrition 121, no. 1 (2018): 30–41. http://dx.doi.org/10.1017/s0007114518003033.

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AbstractTrue ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. Here, we conducted an experiment to determine the TID values of AA obtained from nine cooked cereal grains (brown rice, polished rice, buckwheat, oats, proso millet, foxtail millet, tartary buckwheat, adlay and whole wheat) fed to growing Sprague–Dawley male rats. All rats were fed a standard basal diet for 7 d and then received each diet f
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Martins, Juliana Carolina Florencio Ravagnani, Natalia Dos Santos Fanelli, and Hans H. Stein. "PSV-2 Digestible indispensable amino acid scores (DIAAS) in pork products." Journal of Animal Science 102, Supplement_2 (2024): 273–74. http://dx.doi.org/10.1093/jas/skae102.311.

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Abstract The “Digestible Indispensable Amino Acid Score” (DIAAS) method measures protein quality in human foods. However, values for DIAAS are not available for some pork products. Therefore, this study aimed to determine DIAAS values for nine pork products. Nine diets contained one pork product (i.e., back ribs, shoulder butt, tenderloin, Coppa ham, prosciutto ham, speck ham, chorizo, Italian sausage, and bratwurst) as the only source of crude protein (CP) and amino acids (AA). Nine ileal cannulated gilts with an initial average body weight of 50.3 ± 3.8 kg were used in a 9 × 6 incomplete Lat
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Grygorii, Deinychenko, Zolotukhina Inna, Skrynnik Viktoriia, Deinychenko Liudmyla, and Kravchenko Tamara. "BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE." EUREKA: Life Sciences, no. 3 (May 31, 2020): 31–37. https://doi.org/10.21303/2504-5695.2020.001287.

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The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese. The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottag
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Desai, Ajay S., Margaret A. Brennan, and Charles S. Brennan. "Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder." European Food Research and Technology 244, no. 10 (2018): 1729–39. http://dx.doi.org/10.1007/s00217-018-3085-5.

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Hodgkinson, Suzanne M., Carlos A. Montoya, Patty T. Scholten, Shane M. Rutherfurd, and Paul J. Moughan. "Cooking Conditions Affect the True Ileal Digestible Amino Acid Content and Digestible Indispensable Amino Acid Score (DIAAS) of Bovine Meat as Determined in Pigs." Journal of Nutrition 148, no. 10 (2018): 1564–69. http://dx.doi.org/10.1093/jn/nxy153.

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Book chapters on the topic "Digestible indispensable amino acid score"

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Yavuz, Sirac, and Imil Gulsun Yavuz. "The Importance of Animal Proteins for Human Nutrition." In Alternative Protein Sources. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359289.10.

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Proteins, essential compounds containing carbon, hydrogen, oxygen, and nitrogen, are synthesized through peptide bonds between amino acids. Recognized in the 18th century, proteins’ significance in nutrition and biology was established by early hypotheses from scientists like Gerhardus Johannes Mulder and Berzelius. Proteins consist of 20 amino acids, categorized into essential and non-essential. Non-essential amino acids, such as glutamine, glycine, and cysteine, are synthesized by the body and support crucial functions like cell growth and metabolism. Essential amino acids, including phenyla
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Deane, Colleen S., Daniel J. Wilkinson, and Philip J. Atherton. "Protein." In Essentials of Human Nutrition. Oxford University Press, 2023. http://dx.doi.org/10.1093/hesc/9780198866671.003.0006.

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This chapter is concerned with proteins, the fundamental structures of life. They exist as functional elements within every cell and undergo extensive metabolic interaction. This widespread metabolic interaction is intimately linked to the metabolism of energy and other nutrients. At the most basic level, proteins are made from a combination of 20 different amino acids, which determines the structure and function. Dietary protein and exercise are the two key stimuli that promote positive protein turnover, which can be accurately and reliably measured using stable isotope methods. The potency o
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Conference papers on the topic "Digestible indispensable amino acid score"

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Bailey, H. M., E. P. Berg, and H. H. Stein. "Protein quality evaluation in processed human foods by the digestible indispensable amino acid score methodology." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-891-9_130.

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Bailey, Hannah, and Hans Stein. "Review of Current Data for Digestible Indispensable Amino Acid Scores (diaas) Determined for Human Foods." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.152.

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