Nutritional evaluation of protein foods :  report of a working group / 
sponsored by the International Union of Nutritional Sciences and the United Nations University World Hunger Programme ; edited by Peter L. Pellett and Vernon R. Young. 
 - Tokyo :  United Nations University,  1980. 
 - 154 p. : ill. ; 24 cm.  154 p. : ill. ; 24 cm.  154 p. : ill. ; 24 cm. 
 - Food and nutrition bulletin. Supplement ;  Food and nutrition bulletin. Supplement ;  4 .
<br/><br/> "WHTR-3/UNUP-129." 
<br/><br/>Includes bibliographies and index. 
<br/><br/> Abstract: Advances in the techniques and methodologies for the evaluation of protein quality are presented for agricultural researchers. An overall view of the strengths and weaknesses of the various evaluation methods is provided along with in-depth descriptions of several new and established techniques. The discussions cover the protein requirements of humans and their relevance to protein quality evaluation, the analytical methods for determining the amino acids profiles of particular foods, chemical and microbiological assays of protein quality, use of animal experimentation and clinical methods, and choice of procedure. The specific methodologies described include the Kjeldahl procedure for total nitrogen determination, sulphur amino acid analysis by performic acid pre-oxidation, the four-enzyme in vitro assay for protein digestibility, and procedures for the determination of net protein utilization and relative protein value in rats. 
<br/><br/><label>ISBN: </label>9280801295 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food -- Protein content -- Nutrition -- Evaluation.--Food -- Protein content -- Nutrition -- Evaluation.--Food -- Protein content -- Nutrition -- Evaluation.--Food -- Protein content -- Nutrition -- Evaluation.<br/>Proteins in human nutrition.<br/>Dietary Proteins -- analysis--Dietary Proteins -- analysis<br/>Nutrition<br/>Reference materials.<br/>Research -- Methodology--Research -- Methodology<br/>Protein quality.<br/>Protein composition.<br/>Protein requirements.<br/>Protein efficiency ratios.<br/>Food evaluation.<br/>Amino acids.<br/>Analytical methods.