[Computation method for optimization of recipes for protein content].
The authors propose a calculated protein utilization coefficient. This coefficient considers the difference between the utilization rates of the proteins being contained in the mixture and their amino-acid composition. The proposed formula allows calculations by computer. The data obtained show high correlations with the results received by biological tests with Tetrahymena cultures.
Kovalev
N I
NI
Lehrstuhl für Erzeugnisse der Gemeinschaftsverpflegung Friedrich Engels Hochschule für Sowjethandel, Leningrad, UdSSR.
Karzeva
N J
NJ
Fiterer
V O
VO
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002364:Caseins / Q000032:analysis; D003296:Cooking; D004044:Dietary Proteins / Q000032:analysis*; D013768:Tetrahymena / Q000187:drug effects
D000596:Amino Acids; D002364:Caseins; D004044:Dietary Proteins
Rechnerische Methode zur Optimierung von Kochrezepturen hinsichtlich des Eiweissgehaltes.