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Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

机译：食品蛋白对抗抑制因子对蛋白质消化率和氨基酸生物利用性的影响及蛋白质

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G. Sarwar Gilani; Chao Wu Xiao; Kevin A. Cockell;
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年度 2012
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1. The Protein Digestibility–Corrected Amino Acid Score Method Overestimates Quality of Proteins Containing Antinutritional Factors and of Poorly Digestible Proteins Supplemented with Limiting Amino Acids in Rats [J] . Ghulam Sarwar The Journal of Nutrition: Official Organ of the American Institute of Nutrition . 1997,第5期

机译：蛋白质消化率校正的氨基酸评分方法高估了大鼠中含有抗营养因子的蛋白质和消化不良的蛋白质以及局限氨基酸的质量
2. Transitioning from the Protein Digestibility Corrected Amino Acid Score(PDCAAS)to the Digestible Indispensable Amino Acid Score(DIAAS)to evaluate protein quality of human foods [J] . INFORM: International News on Fats, Oils and Related Materials . 2019,第6期

机译：从蛋白质消化率校正氨基酸评分（PDCAAs）转变为可消化的不可缺陷的氨基酸评分（DIAAS），以评估人类食物的蛋白质
3. Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum [J] . Joseph O. Anyango, Henrieette L. de Kock, John R.N. Taylor Food Chemistry . 2011,第3期

机译：of豆添加对非单宁和单宁高粱制成的传统非洲食品的蛋白质消化率校正的氨基酸得分和其他蛋白质质量参数的影响
4. Protein quality evaluation in processed human foods by the digestible indispensable amino acid score methodology [C] . EAAP International Symposium on Energy and Protein Metabolism . 2019

机译：通过可消化的氨基酸分数方法处理蛋白质质量评价。通过消化不可或缺的氨基酸得分方法
5. Investigating the amino acid digestibility of alternative protein sources and determining the impact of dietary fiber on energy, nitrogen, and amino acid digestibility in growing pigs. [D] . Cotten, Bradley M. 2015

机译：研究替代蛋白质来源的氨基酸消化率，并确定膳食纤维对生长猪的能量，氮和氨基酸消化率的影响。
6. A Comparison of Protein Digestibility Corrected Amino Acid Score with Digestible Indispensable Amino Acid Score to Evaluate Protein Quality of Raw and Roasted Pistachio Nuts [O] . Hannah Bailey, Arianna Carughi, Hans Stein 2020

机译：蛋白质消化率校正的氨基酸评分与可消化的必需氨基酸评分的比较以评估生和烤开心果的蛋白质质量
7. The Protein Digestibility–Corrected Amino Acid Score Method Overestimates Quality of Proteins Containing Antinutritional Factors and of Poorly Digestible Proteins Supplemented with Limiting Amino Acids in Rats [O] . Ghulam Sarwar 1997

机译：蛋白质消化率校正的氨基酸评分法高估含有抗抑制因子的蛋白质的质量，并且含有贫瘠蛋白质的蛋白质，含有限制大鼠的氨基酸
8. Radiation Chemistry of Amino Acids, Peptides and Proteins in Relation to the Radiation Sterilization of High-Protein Foods [R] . Garrison, W. M. 1981

机译：氨基酸，肽和蛋白质的辐射化学与高蛋白食品的辐射灭菌有关

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

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