title: A collaborative study of methods of protein evaluation: introductory paper.
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.
authors.affiliation: Energy and Protein Nutrition Laboratory, USDA, Beltsville, MD 20705.
authors.forename: C E
authors.initials: CE
authors.lastname: Bodwell
authors.forename: K J
authors.initials: KJ
authors.lastname: Carpenter
authors.forename: F E
authors.initials: FE
authors.lastname: McDonough
mesh_terms: D000601:Amino Acids, Essential / Q000032:analysis / Q000378:metabolism; D000818:Animals; D004044:Dietary Proteins / Q000032:analysis* / Q000378:metabolism; D004063:Digestion; D007887:Fabaceae / Q000032:analysis; D005515:Food Labeling; D066298:In Vitro Techniques; D010946:Plants, Medicinal; D051381:Rats
chemical_list: D000601:Amino Acids, Essential; D004044:Dietary Proteins