Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausages
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Файли
Дата
2016
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
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.
Опис
Ключові слова
sausage, protein, pepsin, trypsin, belkozin, варені ковбаси, білок, пепсин, білкозин, белок, трипсин, кафедра технології м’яса і м’ясних продуктів, кафедра готельно-ресторанної справи
Бібліографічний опис
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.