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Artykuły w czasopismach na temat „Protein quality evaluation”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Soh, Bi Xue Patricia, Matthieu Vignes, Nick W. Smith, Pamela R. von Hurst, and Warren C. McNabb. "Evaluation of protein intake and protein quality in New Zealand vegans." PLOS ONE 20, no. 4 (2025): e0314889. https://doi.org/10.1371/journal.pone.0314889.

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Dietary protein provides indispensable amino acids (IAAs) that the body cannot synthesise. Past assessments of total protein intake from vegan populations in western, developed countries were found to be low but not necessarily below daily requirements. However, plant-sourced proteins generally have lower quantities of digestible IAAs as compared to animal-sourced proteins. Simply accounting for protein intake without considering AA profile and digestibility could overestimate protein adequacy among vegans. This study quantified protein intake and quality, as compared to reference intake value

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2

Hughes, Glenna. "The evolution of protein quality evaluation." INFORM: International News on Fats, Oils, and Related Materials 26, no. 2 (2015): 110–12. http://dx.doi.org/10.21748/inform.02.2015.110.

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Colić Barić, I., I. Panjkota Krbavčić, and S. Pedisić. "Evaluation of infant formula protein quality." Acta Alimentaria 31, no. 3 (2002): 297–305. http://dx.doi.org/10.1556/aalim.31.2002.3.10.

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Gupta, H. O. "Protein quality evaluation of sprouted maize." Plant Foods for Human Nutrition 46, no. 1 (1994): 85–91. http://dx.doi.org/10.1007/bf01088465.

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Bejosano, Feliciano P., and Harold Corke. "Protein quality evaluation ofAmaranthus wholemeal flours and protein concentrates." Journal of the Science of Food and Agriculture 76, no. 1 (1998): 100–106. http://dx.doi.org/10.1002/(sici)1097-0010(199801)76:1<100::aid-jsfa931>3.0.co;2-b.

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Renzo Cortez-Vega, William, Irene Rodrigues Freitas, Sandriane Pizato, and Carlos Prentice. "Nutritional quality evaluation of Whitemouth croaker (Micropogonias furnieri) protein isolate." Nutrition & Food Science 44, no. 2 (2014): 134–43. http://dx.doi.org/10.1108/nfs-06-2013-0070.

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Purpose – The purpose of this study was to isolate Whitemouth croaker protein by alkaline solubilization process and evaluate their nutritional quality to evaluate the bioavailability of essential amino acids. Design/methodology/approach – The proximate composition, essential amino acid composition, in vitro digestibility, apparent bioavailability, chemical score of amino acids and SDS-PAGE were determined for the isolated croaker proteins. Findings – The isolated protein showed a high level of protein 92.21 percent and low amount of lipids 0.57 percent. The protein is rich in lysine and leuci

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Olorode, Omobolanle Omowunmi, and Latifat Motunrayo Ewuoso. "Production and Quality Evaluation of Spiced Dark Chocolate Bars." International Journal of Research in Interdisciplinary Studies 2, no. 1 (2024): 24–31. https://doi.org/10.5281/zenodo.11122012.

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The quality of chocolate incorporated with different spices was assessed. Chocolate was produced from cocoa beans and incorporated with different spices (ginger, garlic, turmeric and cinnamon) while plain chocolate sample serves as control using standard processing methods. The chocolate samples was analysed for their proximate composition, vitamin A, vitamin C, phytochemicals, polyphenols, free fatty acid and sensory qualities. The result of the analysis showed that there was significant difference (P<0.05) among the samples in all the parameters evaluated. The results obtained in this res

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8

Kalra, Snehil, and Sudesh Jood. "Biological evaluation of protein quality of barley." Food Chemistry 61, no. 1-2 (1998): 35–39. http://dx.doi.org/10.1016/s0308-8146(97)00145-3.

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9

Corgneau, Magda, Claire Gaiani, Jeremy Petit, et al. "Nutritional quality evaluation of commercial protein supplements." International Journal of Food Science & Technology 54, no. 8 (2019): 2586–94. http://dx.doi.org/10.1111/ijfs.14170.

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Yang, Meiyun, Weiwei Huan, Guobing Zhang, et al. "Identification of Protein Quality Markers in Toad Venom from Bufo gargarizans." Molecules 28, no. 8 (2023): 3628. http://dx.doi.org/10.3390/molecules28083628.

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Toad venom is a traditional Chinese medicine with high medicinal value. The existing quality evaluation standards of toad venom have obvious limitations because of the lack of research on proteins. Thus, it is necessary to screen suitable quality markers and establish appropriate quality evaluation methods for toad venom proteins to guarantee their safety and efficacy in clinical applications. SDS-PAGE, HPLC, and cytotoxicity assays were used to analyze differences in protein components of toad venom from different areas. Functional proteins were screened as potential quality markers by proteo

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11

Chidinma, Adanna OKAFOR, and Maria UKWUEZE Ngozika. "Protein-enriched Akamu: Nutritional sensory and microbial quality evaluation." World Journal of Biology Pharmacy and Health Sciences 19, no. 1 (2024): 298–305. https://doi.org/10.5281/zenodo.13789662.

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Mitigating Protein Energy Malnutrition (PEM) is paramount to cohort the infant mortality rate caused by inadequate nutrition. This study examines the effect of enriching maize-based starch gruel "Akamu" with Bambara groundnut flour. Yellow maize was steeped for 72 hours, with the steep water changed every 24 hours. Then, wet milled, its starch separated with a cheesecloth, oven-dried and milled to produce akamu flour. Bambara groundnut was steeped, boiled, dried and milled into flour and used to enrich (10%, 20% and 30%) the akamu. The steep water was evaluated for microbial analysis, while th

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12

Silva, Gilmar. "Editorial: Seminal Transferrin in the Seminal Quality Evaluation of Hemodialytic Patients." Endocrinology and Disorders 2, no. 5 (2018): 01. http://dx.doi.org/10.31579/2640-1045/036.

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The Transferrin is an iron ion transport protein with a biological function that is important to avoid toxic effects due to high intra and extracellular iron ion concentrations [1]. The cellular protective function attributed to transferrin, especially to the germ and support cells (Sertoli cells), is due to its possible antioxidative function exerted together with another protein linked to iron metabolism, ferritin. Seminal transferrin (ST) is an isoform of plasma transferrin, abundant in seminal fluid, secretory product of Sertoli cells (80%)p.

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13

Bauer Petrovska, Biljana. "An evaluation of the protein quality of some macedonian edible Boletaceae mushrooms." Macedonian Pharmaceutical Bulletin 47 (May 2001): 21–26. http://dx.doi.org/10.33320/maced.pharm.bull.2001.47.004.

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The nutritional quality of mushroom protein varies and is strongly affected by the relative proportion of each amino acid. Thus, the purpose of this study was to estimate the concentration of the amino acids present in mushroom proteins in order to evaluate the protein nutritional value. In this investigation fifteen field-collected mushroom samples of the Boletaceae family from various parts of Macedonia were included. After acid hydrolysis and pre-column derivatisation with phenyl isothiocyanate (PITC) determination of seventeen amino acids was carried out by the HPLC method. Tryptophan was

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14

Gowthami, D., K. Giridhar, S. Surya Kumari, D. R. Salomi Suneetha, and S. Vamshi Krishna. "Evaluation of Turmeric Genotypes for Quality." Environment and Ecology 41, no. 3B (2023): 1810–14. http://dx.doi.org/10.60151/envec/lczu7924.

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Fifty four genotypes of turmeric were evaluated for quality characteristics. Highest leaf protein content was recorded in Duggirala Red (236.2 mg/g), highest total phenols in leaf recorded in IC-211641(29.66 mg GAE /g), highest protein content in rhizomes is observed in the genotype CL-5 (80.21 mg/g), maximum total phenol content recorded in rhizome NDH-96 (30.61 mg/g), highest Oleoresin content recorded in TP-161 (10%), highest curcumin content in leaves and rhizomes in Megha (38.67 mg/g and 48.1 mg/g).

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15

Monsonego Ornan, Efrat, and Ram Reifen. "Revisiting Protein Quality Assessment to Include Alternative Proteins." Foods 11, no. 22 (2022): 3740. http://dx.doi.org/10.3390/foods11223740.

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The high demand for novel and existing sustainable protein sources (e.g., legumes, insects, algae, and cultured meat) to replace the animal-based sources is becoming crucial. This change in protein consumption calls for the re-evaluation of the current methods to assess their quality and bioavailability. The two conventional scores for PDCAAS (protein digestibility-corrected AA score) and DIAAS (Digestible Indispensable AA Score) have their limitations and have not been re-evaluated and updated to address plant and novel proteins’ quality. We suggest a sensitive physiological preclinical model

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16

Bressani, R., E. C. M. De Martell, and C. M. De Godínez. "Protein quality evaluation of amaranth in adult humans." Plant Foods for Human Nutrition 43, no. 2 (1993): 123–43. http://dx.doi.org/10.1007/bf01087917.

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17

Safi, Carl, Michaël Charton, Olivier Pignolet, Pierre-Yves Pontalier, and Carlos Vaca-Garcia. "Evaluation of the protein quality of Porphyridium cruentum." Journal of Applied Phycology 25, no. 2 (2012): 497–501. http://dx.doi.org/10.1007/s10811-012-9883-4.

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18

Ганиева, Ирина, Irina Ganieva, Василий Блохин, Vasiliy Blokhin, Игорь Сержанов, and Igor Serzhanov. "COMPARATIVE EVALUATION OF SPRING BARLEY VARIETIES BY QUANTITY AND QUALITY OF PROTEIN." Vestnik of Kazan State Agrarian University 14, no. 1 (2019): 17–21. http://dx.doi.org/10.12737/article_5ccedb791c96f2.14695900.

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To provide a protein-balanced diet for farm animals, a large amount of concentrated feed is included in the feed ration. In our region, spring barley is the main crop. This is due to the fact that barley grain compared with other types of grain provides a relatively large yield of livestock products. In recent years, with the inclusion of breeding varieties in the State Register simultaneously with indicators of grain yield of spring barley, attention is paid to the yield of protein per unit area of crops of this crop. Under the conditions of the Republic of Tatarstan, providing a stably incre

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19

Adnan, SM, SC Bhattacharjee, S. Akter, D. Chakraborty, and M. Ahmad. "Development and Quality Evaluation of Canned Pineapple." Journal of Environmental Science and Natural Resources 10, no. 2 (2018): 183–87. http://dx.doi.org/10.3329/jesnr.v10i2.39033.

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The study was done to investigate the chemical constituents of a developed canned pineapple (Ananas comosus) product and to evaluate the microbiological quality of the product. A water bath canner and quart glass jars equipped with cap having top rubber were used for canning of pineapple (A. comosus). The thermal processing was done for the canning of pineapple. The raw fresh pineapple and canned pineapple were analyzed for their moisture content, ash, fat, crude fiber and protein contents. The moisture content, ash content, fat, crude fiber, protein content of fresh pineapple were 81.5%, 0.38

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20

Nur-A Kabir, Fahriha, Md Shohel Rana Palleb, Ummay Habiba Mimi, Md Mojaffor Hosain, and Tajnuba Sharmin. "QUALITY EVALUATION AND STORAGE STUDY OF COCONUT BAR." Acta Scientifica Malaysia 4, no. 1 (2020): 19–26. http://dx.doi.org/10.26480/asm.01.2020.19.26.

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The study was conducted to develop value added product, coconut bar from coconut. The coconut was collected from local market. Then the coconut was analyzed for their composition. The coconut contains moisture 45.26%, ash 2.76%, protein 4.23%, fat 30.84%, and carbohydrate 16.91%. Total 5 types (C1= Coconut bar, C2 = Coconut bar with peanut, C3= Coconut milk extracted bar, C4= Coconut bar with sesame, C5= Coconut bar with egg) of coconut bars with different ingredients were prepared. The C1 sample contained moisture 12.11%, ash 1.6%, protein 1.62%, fat 3.4%, and carbohydrate 81.25%. The C2 samp

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21

Toimbayeva, D. B., I. J. Temirova, A. B. Aldieva, D. D. Khamitova, and G. H. Ospankulova. "EVALUATION OF THE QUALITY OF WHOLE GRAINS AND LEGUMES." Bulletin of Shakarim University. Technical Sciences, no. 3(15) (November 4, 2024): 127–33. http://dx.doi.org/10.53360/2788-7995-2024-3(15)-18.

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Grain products are a fundamental element in ensuring food security for the population. In recent years, the demand for whole grain products has significantly increased. Whole grain products are highly nutritious due to their balanced content of amino acids and other macro- and microelements. The aim of this study is to investigate the chemical and amino acid composition of whole grain raw materials such as triticale grain of the «Dauren» variety, buckwheat grain of the «Dikul» variety, and lentil grains of the «Sakura» and «Shyrayly» varieties. The chemical research revealed that whole legumin

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22

Lacko-Bartošová, Magdaléna, Petr Konvalina, Lucia Lacko-Bartošová, and Zdeněk Štěrba. "Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters." Czech Journal of Food Sciences 37, No. 3 (2019): 192–98. http://dx.doi.org/10.17221/101/2018-cjfs.

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Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both – gluten content (1.7–11.0%) and Zeleny sedimentation (11.3–12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weake

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23

arwar, Ghulam, and Frank E. Mcdonough. "Evaluation Of Protein Digestibility-Corrected Amino Acid Score Method For Assessing Protein Quality Of Foods." Journal of AOAC INTERNATIONAL 73, no. 3 (1990): 347–56. http://dx.doi.org/10.1093/jaoac/73.3.347.

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Abstract The current concepts of protein quality evaluation were reviewed. A detailed examination of existing animal assays and more promising amino acid scoring methods has been carried out by an Ad Hoc Working Group on Protein Quality Measurement for the Codex Committee on Vegetable Proteins during the last 5 years. Several factors such as Inadequacies of protein efficiency ratio (PER, the poorest test) and other animal assays, advancements made In standardizing methods for amino acid analysis and protein digestibility, availability of data on digestibility of protein and Individual amino ac

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Cong, Yang, and Ruiming Zhang. "Applications and Challenges of Protein Quality Assessment in Food." International Journal of Biology and Life Sciences 8, no. 1 (2024): 68–74. http://dx.doi.org/10.54097/88mm3g28.

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As a key nutrient to maintain normal physiological functions of the human body, protein plays an increasingly important role in people's pursuit of a healthy life. With the growing demand for healthy dietary standards, the evaluation of protein quality in food has become particularly critical, providing a scientific basis for the innovation and development of healthy foods. Given the diversity of protein sources, fluctuations in content, and the complexity of amino acid composition, it is crucial to choose appropriate evaluation methods to accurately analyze the protein quality in food. This a

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Makinde, Michael A., Babajide O. Elemo, Uche Arukwe, and Peter Pellett. "Ukwa seed (Treculia africana) protein. 1. Chemical evaluation of the protein quality." Journal of Agricultural and Food Chemistry 33, no. 1 (1985): 70–72. http://dx.doi.org/10.1021/jf00061a021.

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Okoye, J.I., and J.C Okaka. "PRODUCTION AND EVALUATION OF PROTEIN QUALITY OF BREAD FROM WHEAT / COWPEA FLOUR BLENDS." Continental J. Food Science and Technology 3 (July 25, 2009): 1–7. https://doi.org/10.5281/zenodo.834657.

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The protein quality of bread samples produced from wheat and cowpea flour blends was investigated. The wheat flour (WF) was composite with cowpea flour (CF) at the levels of 10%, 20%, 30% and 40% and used for bread production. The samples of bread produced were later sliced, dried and milled systematically into bread flours. The resulting bread flours were individually formulated into test diets whereas the casein based diet was similarly formulated and used as control. After formulation, the protein quality of the test diets and the control were evaluated using the protein efficiency ratio in

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27

Arora, S., and K. Grover. "Nutritional Evaluation of Biscuits Developed from Quality Protein Maize." Indian Journal of Nutrition and Dietetics 57, no. 1 (2020): 88. http://dx.doi.org/10.21048/ijnd.2020.57.1.24558.

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<p>Malnutrition is one of the causes of triple burden on the nation. It is decreasing in South Asian countries but still almost 83 million are suffering<sup>1</sup>. To combat the condition of malnutrition, bio-fortified crops are being developed. One of the crops which were developed is quality protein maize; maize with better biological value and balanced amino acid profile which helped in increasing the absorption of other vitamin A, calcium and carbohydrate 2. In this background, the present study was planned with an objective to develop biscuits with optimum sensory and

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Coldebella, Priscila F., Simone D. Gomes, Janete A. Evarini, Marney P. Cereda, Sílvia R. M. Coelho, and Anderson Coldebella. "Evaluation of protein extraction methods to obtain protein concentrate from cassava leaf." Engenharia Agrícola 33, no. 6 (2013): 1223–33. http://dx.doi.org/10.1590/s0100-69162013000600015.

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The cassava leaf, waste generated in the harvest of the roots, is characterized by high content of protein, vitamins and minerals; however, its use is limited due to the high fiber content and antinutritional substances, which can be removed by obtaining protein concentrates. In this context, the objective of this study was to evaluate protein extraction processes, aiming the use of cassava leaves (Manihot esculenta Crantz) as an alternative protein. Four methods were tested: 1) Coagulation of Proteins by Lowering the Temperature, 2) Extraction by Isoelectric Precipitation, 3) Solubilization o

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Alsalman, Fatemah B., and Hosahalli S. Ramaswamy. "Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba." Molecules 26, no. 1 (2021): 234. http://dx.doi.org/10.3390/molecules26010234.

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Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and the

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Mathew, Susan P., and Peter L. Pellett. "Protein quality of homemade weaning food mixtures: 1. Biological evaluation and quality." Ecology of Food and Nutrition 19, no. 1 (1986): 31–40. http://dx.doi.org/10.1080/03670244.1986.9990944.

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Ali, Babar. "Quality evaluation of fermented chickpea (Cicer arietinum)." Agricultural Sciences Journal 3, no. 1 (2021): 1–9. http://dx.doi.org/10.56520/asj.003.01.071.

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Chickpea (Cicer arietinum L.) is a most important legume crop that cultivated and utilized world-wide and good source of protein. The current study has been designed to develop fermented chickpea dip and analyzed fermented chickpea dip qualitatively. For this proximate analysis of chickpea will be performed to examine its nutritional quality. Then fermentation of chickpea was done by using lactic acid bacteria. Quality and nutritional assessment of fermented chickpea dip was conducted by using atomic absorption and flame photometer. Proximate composition of chickpea indicated that it contained

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Ali, Babar. "Quality evaluation of fermented chickpea (Cicer arietinum)." Agricultural Sciences Journal 3, no. 1 (2021): 1–9. http://dx.doi.org/10.56520/asj.v3i1.71.

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Chickpea (Cicer arietinum L.) is a most important legume crop that cultivated and utilized world-wide and good source of protein. The current study has been designed to develop fermented chickpea dip and analyzed fermented chickpea dip qualitatively. For this proximate analysis of chickpea will be performed to examine its nutritional quality. Then fermentation of chickpea was done by using lactic acid bacteria. Quality and nutritional assessment of fermented chickpea dip was conducted by using atomic absorption and flame photometer. Proximate composition of chickpea indicated that it contained

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JAIN, KAPILA, KOMAL CHAUHAN, and VIBHA BHATNAGAR. "Development and quality evaluation of protein enriched fruit juices." FOOD SCIENCE RESEARCH JOURNAL 5, no. 2 (2014): 120–24. http://dx.doi.org/10.15740/has/fsrj/5.2/120-124.

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Jeung, Young-Ae, Hong-Soo Ryu, Eun-Soo Shin, and Sook-Im Mun. "Protein Quality Evaluation of Cooked Monkfish (Lophiomus setigerus) Meats." Fisheries and aquatic sciences 6, no. 4 (2003): 165–71. http://dx.doi.org/10.5657/fas.2003.6.4.165.

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Scheidegger, Dana, Paola M. Radici, Víctor A. Vergara-Roig, et al. "Evaluation of milk powder quality by protein oxidative modifications." Journal of Dairy Science 96, no. 6 (2013): 3414–23. http://dx.doi.org/10.3168/jds.2012-5774.

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Hwang, Eun-Young, Jin-Hwa Lee, Hong-Soo Ryu, Nam-Gyu Park, and Soon-Sil Chun. "Protein Quality Evaluation of Cooked Hagfish (Eptatretus burgeri) Meats." Preventive Nutrition and Food Science 7, no. 3 (2002): 287–92. http://dx.doi.org/10.3746/jfn.2002.7.3.287.

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Chidinma Adanna OKAFOR and Ngozika Maria UKWUEZE. "Protein-enriched Akamu: Nutritional sensory and microbial quality evaluation." World Journal of Biology Pharmacy and Health Sciences 19, no. 1 (2024): 298–305. http://dx.doi.org/10.30574/wjbphs.2024.19.1.0433.

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Mitigating Protein Energy Malnutrition (PEM) is paramount to cohort the infant mortality rate caused by inadequate nutrition. This study examines the effect of enriching maize-based starch gruel "Akamu" with Bambara groundnut flour. Yellow maize was steeped for 72 hours, with the steep water changed every 24 hours. Then, wet milled, its starch separated with a cheesecloth, oven-dried and milled to produce akamu flour. Bambara groundnut was steeped, boiled, dried and milled into flour and used to enrich (10%, 20% and 30%) the akamu. The steep water was evaluated for microbial analysis, while th

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38

Haraguchi, Fabiano Kenji, Maria Lucia Pedrosa, Heberth de Paula, Rinaldo Cardoso dos Santos, and Marcelo Eustáquio Silva. "Evaluation of Biological and Biochemical Quality of Whey Protein." Journal of Medicinal Food 13, no. 6 (2010): 1505–9. http://dx.doi.org/10.1089/jmf.2009.0222.

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Shivakumar, Nirupama, Sindhu Kashyap, Satvik Kishore, et al. "Protein-quality evaluation of complementary foods in Indian children." American Journal of Clinical Nutrition 109, no. 5 (2019): 1319–27. http://dx.doi.org/10.1093/ajcn/nqy265.

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ABSTRACT Background The types of food in complementary feeding of infants and young children are important for growth and development. Food protein quality, as measured by the Digestible Indispensable Amino Acid Score (DIAAS), requires the determination of true ileal digestibility of indispensable amino acids (IAAs) in children. Objectives First, the aim of this study was to measure the true ileal IAA digestibility of 4 (rice, finger millet, mung bean, and hen egg) commonly consumed complementary foods in children aged <2 y using the dual-isotope tracer method. Second, we calculated the DIA

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Naik, Aduja, Maya Prakash, Ravi R, and KSMS Raghavarao. "Storage Study and Quality Evaluation of Coconut Protein Powder." Journal of Food Science 78, no. 11 (2013): S1784—S1792. http://dx.doi.org/10.1111/1750-3841.12267.

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Lopez-Jaramillo, F. J., F. Otálora, and J. A. Gavira. "Protein crystal quality in diffusive environments and its evaluation." Journal of Crystal Growth 247, no. 1-2 (2003): 177–84. http://dx.doi.org/10.1016/s0022-0248(02)01837-7.

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NEGRAO, C. "Biological evaluation of mechanically deboned chicken meat protein quality." Food Chemistry 90, no. 4 (2005): 579–83. http://dx.doi.org/10.1016/j.foodchem.2004.05.017.

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Brestenský, Matej, Soňa Nitrayová, Peter Patráš, and Jozef Nitray. "Dietary Requirements for Proteins and Amino Acids in Human Nutrition." Current Nutrition & Food Science 15, no. 7 (2019): 638–45. http://dx.doi.org/10.2174/1573401314666180507123506.

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Background: An optimal dietary Amino Acid (AA) intake is necessary for the growth of body proteins. A new method for protein quality evaluation called Digestible Indispensable AA Score (DIAAS) was established. Despite that the information about dietary AA requirements are available for different stages of life, in practical conditions, most people deal only with the dietary proteins, if ever. Objective: The aim of this mini-review was to analyze the protein quality of protein sources by DIAAS and to find AA and protein dietary requirements in human nutrition. Methods: A literature research was

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Nakamura, H. "Evaluation of wheat endosperm protein fingerprints as indices of Udon-noodle making quality." Australian Journal of Agricultural Research 52, no. 9 (2001): 919. http://dx.doi.org/10.1071/ar00160.

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Hexaploid wheat (Triticum aestivum) endosperm protein fingerprints were used to determine the indices of Japanese soft Udon-noodle quality. The endosperm proteins of Japanese Udon wheat lines were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis to determine differences between them in protein composition in two soil environments. The differences between the lines included differences in the composition of the endosperm with regard to the 53 kDa protein band or high-molecular-weight glutenin subunit (HMW-GS) 2* and in the sensory viscoelasticity score of cooked noodles

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far, Yousra, Ibrahim Samaha, and Mohamed Nosseir. "Quality Assessment of Litopenaeus Vannamei Shrimp." Alexandria Journal of Veterinary Sciences 79, no. 1 (2023): 97. http://dx.doi.org/10.5455/ajvs.150754.

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This study aimed to throw the light on the nutritional value and quality of shell fish in addition to knowing the incipient spoilage of shellfish through definition of , evaluation of chemical composition of Litopenaeus vannamei shrimp (Total protein, Total fat, Total fiber, Humidity and ash), chemical analysis of Litopenaeus vannamei shrimp to determine its quality (pH, TVN, TBA and FFA) and evaluation of Litopenaeus vannamei shrimp quality. The study was carried-out on Shrimp samples from Berkeit Ghalioun, Kafr El-Sheikh Governorate, Egypt. The samples was collected during the summer season

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Ma, Jichun, and Di Xia. "The use of blue native PAGE in the evaluation of membrane protein aggregation states for crystallization." Journal of Applied Crystallography 41, no. 6 (2008): 1150–60. http://dx.doi.org/10.1107/s0021889808033797.

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Crystallization has long been one of the bottlenecks in obtaining structural information at atomic resolution for membrane proteins. This is largely due to difficulties in obtaining high-quality protein samples. One frequently used indicator of protein quality for successful crystallization is the monodispersity of proteins in solution, which is conventionally obtained by size exclusion chromatography (SEC) or by dynamic light scattering (DLS). Although useful in evaluating the quality of soluble proteins, these methods are not always applicable to membrane proteins either because of the inter

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Yousseef, Manhal, Samuel Lubbers, Florence Housson, and Dominique Valentin. "Sensory evaluation as a tool in assessing the quality of new fermented products." Science and Technology Development Journal 17, no. 3 (2014): 63–71. http://dx.doi.org/10.32508/stdj.v17i3.1501.

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Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30% and 40% of pea) to select the cocktail that can lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profile of 49 formulated products with the profile of a milk fermented by commercial lactic ferments. The sensory profiles were analyzed by means of three-way ANOVAs and a principal component analysis (PCA). Substitution of cow milk protein with 40% of pea proteins reduce starter cultures effects and decrease prod

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Maros, I., A. Untea, C. Dragomir, and M. Olteanu. "Evaluation of the dietary protein using an optimized HPLC method." Biotehnologija u stocarstvu 27, no. 3 (2011): 1345–55. http://dx.doi.org/10.2298/bah1103345m.

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Protein quality is determined by the type and concentration of the essential amino acids and by their bioavailability. Hence, the content of dietary essential amino acids from a protein or mixture of proteins is a factor which determines the feeding quality of the protein. The purpose of the study was to evaluate the quality of the protein from a high protein raw ingredient (corn gluten) using a chromatographic method (HPLC) under optimized experimental conditions. In this study, we used pre-column derivatization, separation by high-performance liquid chromatography (HPLC) and UV detection. Th

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Gilani, G. Sarwar. "Background on international activities on protein quality assessment of foods." British Journal of Nutrition 108, S2 (2012): S168—S182. http://dx.doi.org/10.1017/s0007114512002383.

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The subject of protein quality assessment of foods and diets was addressed at the Codex Committee on Vegetable Proteins (1982–1989), FAO/WHO (1989, 2001) and WHO/FAO (2002) expert reviews. These international developments are summarized in this manuscript. In 1989, a Joint FAO/WHO Expert Consultation on Protein Quality Evaluation reviewed knowledge of protein quality assessment of foods, and specifically evaluated amino acid score corrected for protein digestibility, the method recommended by the Codex Committee on Vegetable Proteins. The report of the Consultation published in 1991 concluded

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Ghimire, Arjun. "Preparation and Quality Evaluation of Buckwheat Incorporated Bread." Nutrition and Food Processing 04, no. 5 (2021): 01–10. http://dx.doi.org/10.31579/2637-8914/058.

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This study aimed to optimize buckwheat flour in bread. The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were comp

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