Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausages

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dc.contributor.authorUkrainets, Anatoliy
dc.contributor.authorPasichnyi, Vasyl
dc.contributor.authorPolumbryk, Maksim
dc.contributor.authorPolumbryk(Ivanova), Manyefa
dc.date.accessioned2020-05-19T07:57:02Z
dc.date.available2020-05-19T07:57:02Z
dc.date.issued2016
dc.description.abstractThe methodology to measure the quality of dietary proteins for humans has been discussed for a long period of time. Protein Digestibility Corrected Amino Acid Score (PDCAA Score) was recommended by FAO/WHO as the preferred method to evaluate dietary protein quality. Unfortunately, the true digestibility of the proteins is always higher, than apparent value since digestibility measurements take into account the fecal protein. Thus, several gastrointestinal models, simulating gastrointestinal transit of food and digestive processes in the stomach and small intestine have been proposed. In this work we were applied dynamic in vitro amino acids digestibility model, which has been validated for the digestion of a broad range of food products, including dairy, wheat and fish products.uk_UA
dc.identifier.citationEffect of collagen based protein isolate «Belkozine» on biological value of boiled sausages / A. Ukrainets, V. Pasichniy, M. Polumbryk, M. Polumbryk // Ukrainian Food Journal. – K. : NUFT, 2016. – V. 5. Issue 4. – Р. 724-732.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/31074
dc.language.isoenuk_UA
dc.subjectsausageuk_UA
dc.subjectproteinuk_UA
dc.subjectpepsinuk_UA
dc.subjecttrypsinuk_UA
dc.subjectbelkozinuk_UA
dc.subjectварені ковбасиuk_UA
dc.subjectбілокuk_UA
dc.subjectпепсинuk_UA
dc.subjectбілкозинuk_UA
dc.subjectбелокuk_UA
dc.subjectтрипсинuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleEffect of collagen based protein isolate "Bilkozine" on biological value of boiled sausagesuk_UA
dc.typeArticleuk_UA

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