The influence of different protein sources on Zn absorption was evaluated in healthy adults by radioisotopic labelling of single meals, followed by whole-body retention measurements 14 d after intake. Semi-synthetic liquid diets were used for the evaluation of different animal-protein sources and dephytinized soyabean-protein isolate (< 0.01 g phytic acid/kg). Zn absorption was measured in the ...

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. The PDCAAS method includes the use of young rats for predicting protein digestibility of foods for all ages including the elderly. To assess the usefulness of protein digestibility in old rats in the calculation of PDCAA...

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. The PDCAAS method includes the use of young rats for predicting protein digestibility of foods for all ages including the elderly. To assess the usefulness of protein digestibility in old rats in the calculation of PDCAA...

The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation a...

food packaging extensively uses plastic films and containers of petroleum-based polymers for their excellent functional properties and competitive price. plastic packaging has become a central focus of waste reduction efforts, particularly in aesthetic terms of damage to flora and fauna. presently, consumers require greater quality and longer shelf lives for their foodstuffs, while they demand ...

This study evaluated structural modification and thermal properties of whey protein isolate (WPI) treated by pulsed electric fields (PEF). Structural modification and thermal properties of WPI were evaluated by using fluorescence spectroscopy and differential scanning calorimetry (DSC) techniques. The effect of PEF treatments (electric field intensity ranging from 12, 16 and 20 kV cm and pulses...

We aimed to assess postprandial metabolic and appetite responses to a mixed-macronutrient lunch following prior addition of whey protein to a carbohydrate-rich breakfast. Ten healthy males (age: 24 ± 1 years; body mass index (BMI): 24.5 ± 0.7 kg/m²) completed three trials in a non-isocaloric, crossover design. A carbohydrate-rich breakfast (93 g carbohydrate; 1799 kJ) was consumed with (CHO + W...