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1. www.ncbi.nlm.nih.gov › pmc › articlesMeasuring Protein Content in Food: An Overview of Methods

   www.ncbi.nlm.nih.gov › pmc › articles

   23 wrz 2020 · The most frequently used methods for measuring protein content in foods include the Kjeldahl method, Dumas method, direct measurement methods using UV-spectroscopy and refractive index measurement. Each method has advantages and disadvantages.

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     Does not measure true protein and overestimations of protein...

   • Protein and Muscle Health During Aging

     Total protein, animal protein and physical activity in...

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     Some of the most frequently used methods for food protein...

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     Background: The FAO has recommended replacing the protein...

2. www.sciencedirect.com › science › articleAnalytical approaches for assessing protein structure in...

   www.sciencedirect.com › science › article

   30 cze 2024 · This approach excels at extracting high-quality proteins from plant sources and food processing by-products and can improve the solubility, emulsification, and foaminess of proteins, making it ideal for crafting functional foods.

3. www.researchgate.net › publication › 344406286_Measuring_Protein_Content_in_FoodMeasuring Protein Content in Food: An Overview of Methods -...

   www.researchgate.net › publication › 344406286_Measuring_Protein_Content_in_Food

   23 wrz 2020 · This study identifies reliable methods for measuring plant protein solubility that establish uniform outcomes and enable a better comparison across studies, giving a consensus for key...

4. www.ncbi.nlm.nih.gov › pmc › articlesThe use of protein:energy ratios for defining protein...

   www.ncbi.nlm.nih.gov › pmc › articles

   The available protein in food is determined by the food intake, the protein density (P:E%) and the protein quality in terms of both digestibility and biological value (BV). The lower digestibility usually observed with plant-derived foods ( 14 ) will reduce the amino acids available for metabolism.

5. europepmc.org › article › PMCMeasuring Protein Content in Food: An Overview of Methods.

   europepmc.org › article › PMC

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   23 wrz 2020 · The correct determination of the protein content of foods is important as, often, as is the case with milk, it determines the economic value of the food product and it can impact the economic feasibility of new industries for alternative protein production.

6. www.fao.org › uploads › mediaFood energy – methods of analysis and conversion factors

   www.fao.org › uploads › media

   Total carbohydrate includes values for fibre and sugars. Calculated as available carbohydrate (total less fibre) x a factor + fibre x a factor. Calculated using the following factors: protein 17 kJ/g (4 kcal/g), fat 37kJ/g (9 kcal/g), available carbohydrate 17 kJ/g (4 kcal/g), fibre 8 kJ/g (1.8 kcal/g).

7. link.springer.com › chapter › 10Protein Analysis - SpringerLink

   link.springer.com › chapter › 10

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   25 cze 2024 · Protein content analysis of foods and ingredients is important for a variety of reasons. This chapter covers the instrumentation, principles, procedures, advantages, disadvantages, and applications of various protein analysis methods that are based on the unique characteristics of proteins and amino acids.