In recent years, the awareness and willingness of consumers to consume healthy food has
grown significantly. In order to meet these needs, scientists are looking for innovative …

For design of healthy and sustainable diets and food systems, it is important to consider not
only the quantity but also the quality of nutrients. This is particularly important for proteins …

Driven by increasing food security concerns, microalgae have drawn attention due to their
resource-efficient production and high nutritional value. Microalgae are highly diverse and …

Protein is an essential macronutrient and a key structural component of many foods. The
nutritional and technological properties of food protein ingredients depend on their source …

Following its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition
presents exhaustive coverage of amino acids in the nutrition, metabolism and health of …

Dietary proteins are indispensable to human nutrition. In addition to their tissue-building
function, they affect body composition and regulate various metabolic pathways, as well as …

Milk protein coagulation is not only important during the processing of milk into various dairy
products, but also during digestion of milk. This review focusses on the gastric coagulation of …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Regulatory frameworks for protein content claims in Canada and the United States are
underpinned by the protein efficiency ratio and protein digestibility-corrected amino acid …

Protein recommendations are provided on a daily basis as defined by the recommended
dietary allowance (RDA) at 0.80 g protein/kg/day. However, meal-based, as opposed to …