[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.
Lehrstuhl für Erzeugnisse der Gemeinschaftsverpflegung Friedrich Engels Hochschule für Sowjethandel, Leningrad, UdSSR.
N I
NI
Kovalev
N J
NJ
Karzeva
V O
VO
Fiterer
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.