A collaborative study of methods of protein evaluation: introductory paper.
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.
Bodwell
C E
CE
Energy and Protein Nutrition Laboratory, USDA, Beltsville, MD 20705.
Carpenter
K J
KJ
McDonough
F E
FE
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
D000601:Amino Acids, Essential; D004044:Dietary Proteins