Dietary antinutritional factors have been reported to adversely affect the digestibility of
protein, bioavailability of amino acids and protein quality of foods. Published data on these …

Digestibility of protein in traditional diets from developing countries such as India,
Guatemala, and Brazil is considerably lower compared to that of protein in typical North …

There is ongoing interest in the development of accurate, precise, rapid and easily
understood methods for assessing protein quality of foods for regulatory purposes …

The nutritional value or quality of structurally different proteins varies and is governed by
amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during …

The protein digestibility-corrected amino acid score (PDCAAS) has been recommended to
be the most suitable method for routine evaluation of protein quality of foods by FAO/WHO …

Dietary proteins provide the body with nitrogen and amino acids as essential metabolic
components, with numerous specific metabolic functions related to both proteogenic and …

Protein is the only dietary macronutrient required for life. As such, it is reasonable to
consider dietary protein as the centerpiece of a healthy eating pattern. To do so requires …

Quality of the dietary protein in foods rather than amount of dietary protein may be of greater
importance from a human health and wellness standpoint. Various systems are in place to …

Protein is important for growth, maintenance and protection of the body. Both adequacy of
protein quantity and protein quality in the diet are important to guarantee obtaining all the …

Foods derived from animals are an important source of nutrients in the diet; for example, milk
and meat together provide about 60 and 55% of the dietary intake of Ca and protein …