Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption. There are...

Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements...

ensure food quality, purchasers of protein meals routinely conduct quality control tests designed to detect the most common non-protein nitrogen contaminants...

Quality Protein Maize (QPM) is a family of maize varieties. QPM grain contains nearly twice as much lysine and tryptophan, amino acids that are essential...

"quality" or "value" of various kinds of protein. Measures include the biological value, net protein utilization, protein efficiency ratio, protein digestibility...

Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans...

determine the nutritional efficiency of protein in the diet,: 11  that is, it is used as a measure of "protein quality" for human nutritional purposes. As...

Not all protein is equally digestible. Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a method of evaluating the protein quality based on...

evaluating the quality of protein in food. The food industry in Canada currently uses the PER as the standard for evaluating the protein quality of foods....

A complete protein or whole protein is a food source of protein that contains an adequate proportion of each of the nine essential amino acids necessary...

protein quality method proposed in March 2013 by the Food and Agriculture Organization to replace the current protein ranking standard, the Protein Digestibility...

cereal biochemist whose work with maize led to the development of quality protein maize (QPM). She and her colleague from the International Maize and...

vegetable proteins in human food, having a relatively high protein content compared to other major cereals. However, wheat proteins have a low quality for human...

Protein folding is the physical process by which a protein, after synthesis by a ribosome as a linear chain of amino acids, changes from an unstable random...

that makes hemp a sustainable choice for cultivation. Pea protein Soy protein Protein quality Callaway JC (1 January 2004). "Hempseed as a nutritional...

Valosin-containing protein (VCP) or transitional endoplasmic reticulum ATPase (TER ATPase) also known as p97 in mammals and CDC48 in S. cerevisiae, is...

Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions...

/ˈseɪtæn/, US: /-tɑːn/; Japanese: セイタン) is a food made from gluten, the main protein of wheat. It is also known as miànjīn (Chinese: 麵筋), fu (Japanese: 麩),...

as protein, oil and sugar are significant, in the milling industry, soundness is the most important factor to consider when it comes to the quality of...

The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). The test was introduced by Raymond Haugh in 1937 and...

absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used...

In molecular biology, protein aggregation is a phenomenon in which intrinsically-disordered or mis-folded proteins aggregate (i.e., accumulate and clump...

equivalent to animal protein; the protein quality is already roughly equivalent. The soy-based meat substitute textured vegetable protein has been used for...

digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat. Immune factors and immune-modulating...

cooking can increase protein quality by inactivating or destroying heat-labile antinutritional factors. Cooking also increases protein digestibility, essential...

out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu...

proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the formation of new protein products. They do this by...

"Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat". European Food Research...

Mycoprotein (lit. "protein from fungus"), also known as mycelium-based protein or fungal protein, is a form of single-cell protein derived from fungi...

structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and...