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Title: Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausages
Authors: Ukrainets, Anatoliy
Pasichnyi, Vasyl
Polumbryk, Maksim
Polumbryk(Ivanova), Manyefa
Keywords: sausage
варені ковбаси
кафедра технології м’яса і м’ясних продуктів
кафедра готельно-ресторанної справи
Issue Date: 2016
Citation: Effect 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.
Abstract: The 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.
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