Nutritional Evaluation of Protein Foods
Report of a Working Group Sponsored by the International Union of Nutritional Science and the United Nations University ... (Food and Nutrition Bulletin. Supplements)
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Author
Publication
1983-12-31 - United Nations University
Language
English
Word Count
38,500 words, Guess
Page Count
154 pages
Physical Format
Paperback
Identifiers
- Internet Archivenutritionalevalu0000unse
- ISBN-139789280801293
- ISBN-109280801295
- Goodreads5993245
- OCLC Control Number7786517
and 2 more
- Better World Books9789280801293
- Open LibraryOL12906351M
Classifications
- LCCTX553.P7 N87 1980
Description
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.
Subjects
Topics
Other Editions
- Nutritional Evaluation of Protein Foods: Report of a Working Group Sponsored by the International Union of Nutritional Science and the United Nations University ... (Food and Nutrition Bulletin. Supplements)
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