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A collaborative study of methods of protein evaluation: introductory paper (1989)

Bodwell, C. E. ; Carpenter, K. J. ; McDonough, F. E.

Springer

Plant foods for human nutrition 39 (1989), S. 3-11

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ISSN: 1573-9104

Keywords: protein quality ; amino acids ; digestibility ; bioavailability ; rats ; in vitro enzyme assays

Source: Springer Online Journal Archives 1860-2000

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Notes: Abstract The USDA's collaborative study of methods of protein quality evaluation is introduced. It was intended primarily to provide a basis for the evaluation of possibly improved procedures for the labelling of foods as a source of dietary protein. In general, the usefulness of in vitro digestibility procedures has been confirmed, but problems remained for the in vitro evaluation of heat-damaged materials and of some types of pinto beans.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF01092396

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