Relevant bibliographies by topics / Proteins in human nutrition

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Proteins in human nutrition'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2024

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Journal articles on the topic "Proteins in human nutrition"

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Salter, A. "45. Alternative proteins for animal and human nutrition." Animal - science proceedings 13, no. 1 (April 2022): 31–32. http://dx.doi.org/10.1016/j.anscip.2022.03.046.

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Ajomiwe, Nneka, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh, and Lovedeep Kaur. "Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health." Foods 13, no. 11 (June 5, 2024): 1771. http://dx.doi.org/10.3390/foods13111771.

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This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and
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Lugonja, Nikoleta, Vesna Marinkovic, Biljana Milicic, Jelena Avdalovic, Miroslav Vrvic, and Snezana Spasic. "Effect of storage process on nutritive properties of preterm human milk." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2022): 21. http://dx.doi.org/10.2298/ciceq220117021l.

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Freeze storage and pasteurization of human milk are common treatments in milk banks. Thermal treatment changes the quality of milk for preterm infants? nutrition, and the aim of this paper was to examine the nutritional profile and antioxidant potential of preterm human milk after storage and pasteurization, and also after supplementation with fortifier. The effects of storage processes were estimated on mature preterm milk of 30 breastfeeding women. Total proteins, lipids and lactose were determined after thermal processing and supplementation of mature preterm milk with fortifier. The antiox
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Luthar, Zlata, Aleksandra Golob, Mateja Germ, Blanka Vombergar, and Ivan Kreft. "Tartary Buckwheat in Human Nutrition." Plants 10, no. 4 (April 5, 2021): 700. http://dx.doi.org/10.3390/plants10040700.

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Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of
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Vitkova, Tsvetelina, Rositsa Enikova, Milena Karcheva, and Plamen Saraliev. "EGGS IN THE HUMAN DIET - FACTS AND CHALLENGES." Journal of IMAB - Annual Proceeding (Scientific Papers) 30, no. 1 (January 18, 2024): 5314–22. http://dx.doi.org/10.5272/jimab.2024301.5314.

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Eggs are a good source of balanced nutritional and biologically active substances - proteins, lipids, some irreplaceable nutritional components such as amino acids, polyunsaturated fatty acids, vitamins, macro- and microelements, etc. It is identified as the cheapest animal source of proteins, lipids, vitamins A, B12, riboflavin, choline, iron, zinc, phosphorus and calcium. At the same time, the dangers to human health that eggs can carry are also taken into account. Material/Methods: The literature used is based on databases PubMed, Embase and as well as data from own studies. Review Results:
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Brestenský, Matej, Soňa Nitrayová, Peter Patráš, and Jozef Nitray. "Dietary Requirements for Proteins and Amino Acids in Human Nutrition." Current Nutrition & Food Science 15, no. 7 (November 12, 2019): 638–45. http://dx.doi.org/10.2174/1573401314666180507123506.

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Background: An optimal dietary Amino Acid (AA) intake is necessary for the growth of body proteins. A new method for protein quality evaluation called Digestible Indispensable AA Score (DIAAS) was established. Despite that the information about dietary AA requirements are available for different stages of life, in practical conditions, most people deal only with the dietary proteins, if ever. Objective: The aim of this mini-review was to analyze the protein quality of protein sources by DIAAS and to find AA and protein dietary requirements in human nutrition. Methods: A literature research was
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Vargas-Bello-Pérez, Einar, Roberto I. Márquez-Hernández, and Lorenzo E. Hernández-Castellano. "Bioactive peptides from milk: animal determinants and their implications in human health." Journal of Dairy Research 86, no. 2 (May 2019): 136–44. http://dx.doi.org/10.1017/s0022029919000384.

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AbstractMilk is an important protein source in human diets, providing around 32 g protein/l (for bovine milk, which constitutes some 85% of global consumption). The most abundant milk proteins are α-lactalbumin, β-lactoglobulin, αs-casein, β-casein, and κ-casein. Besides their nutritional value, milk proteins play a crucial role in the processing properties of milk, such as solubility, water bonding, heat stability, renneting and foaming, among others. In addition, and most importantly for this review, these proteins are the main source of bioactive components in milk. Due to the wide range of
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Amarowicz, Ryszard. "Legume Seeds as an Important Component of Human Diet." Foods 9, no. 12 (December 7, 2020): 1812. http://dx.doi.org/10.3390/foods9121812.

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Lönnerdal, Bo. "Nutritional and physiologic significance of human milk proteins." American Journal of Clinical Nutrition 77, no. 6 (June 1, 2003): 1537S—1543S. http://dx.doi.org/10.1093/ajcn/77.6.1537s.

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NASALEAN, Alina, Laurentiu OGNEAN, Sergiu MUNTEAN, Stefana BALICI, and Horea MATEI. "Comparative Analysis of Electrophoretic Profile of Major Proteins of Milk from Alpine and Carpathian Goats." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 74, no. 1 (May 18, 2017): 20. http://dx.doi.org/10.15835/buasvmcn-vm:12447.

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The milk’s proteins provide nutritional and biologically active values, essential in human and animal nutrition. In the case of goat milk, the proteins’ concentration and quality represent basic indices for the evaluation of the nutritional and biologically active values. The proposal is to comparatively analyse the protein profile of milk. The milk was collected from two different breeds: French Alpine and Romanian Carpathian. During March and April 2016 there were collected samples of raw milk in hygienic and sanitation conditions. There were two lots: first lot has 10 Carpathian goats a
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Dissertations / Theses on the topic "Proteins in human nutrition"

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Garrett, Claire Anne. "Assessing the renal handling of a dietary protein load in patients managed for nephroblastoma." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95936.

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Thesis (MNutr)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Introduction and purpose The aim of the study was to determine the renal handling of a once-off bolus dietary protein load in patients treated for nephroblastoma. Patients who have been managed for nephroblastoma always have suboptimal amounts of kidney tissue as a result of their medical management which includes nephrectomies, chemotherapy and or radiotherapy. Little data are available indicating the extent of renal impairment expected in such patients as a result of their disease and management. The study was to determine
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Pimpin, Laura. "Dietary protein and growth in young children." Thesis, University of Cambridge, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.709020.

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Wang, Anita Wen Tao. "Loss of lysine in plant foods." Thesis, The University of Sydney, 2004. https://hdl.handle.net/2123/27713.

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Humans obtain approximately 70% of their dietary protein from plant sources on a global basis. In developing countries, vegetable protein intake is higher than in developed countries (Lusas and Rhee, 1986). Cereals, pulses and oilseeds are not only very important plant foods in the human diet, but also the main components of feeds for livestock, which can be considered as source of dairy products and meat for humans (Lasztity and Hidvegi, 1983). Cereals contribute the major dietary source of carbohydrates, and a substantive source of protein, vitamins, and minerals. Oilseeds are one of
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Asih, A. Rai Somaning. "Nitrogen utilization and production of dairy goats fed different nitrogen sources /." St. Lucia, Qld, 2001. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16142.pdf.

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Alu'datt, Muhammad Hussein. "Isolation and characterization of soybean and whey protein co-precipitates." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=81245.

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Protein co-precipitates were prepared from whey powder and soybean flour using various extraction and co-precipitation techniques. The effect of extraction and co-precipitation on co-precipitate yield was investigated. Native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (Native-PAGE, SDS-PAGE) and light compound microscopy (LCM) were used to study the structure of the co-precipitates. The rheological and gelation properties of the co-precipitates were determined. Highest yield (45%) for NaOH/Isoelectric Point IEP-Heating-Cooling, co-precipitate was obtained using the fo
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Leon, Sandra Porter. "Effects of protein source and calcium level on the utilization of minerals in adult men." Thesis, Virginia Polytechnic Institute and State University, 1988. http://hdl.handle.net/10919/80090.

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The effect of three sources of protein: soy, dairy, and meat protein, and two levels of calcium on zinc, iron, copper, calcium, and magnesium retention in young adult men was determined in a 30-day metabolic balance study. The study was divided into a twenty-day baseline period, a thirty day controlled feeding period from which all the balance data was collected, and a twenty day follow-up period. During the controlled feeding period, twenty-four subjects were randomly assigned to one of three dietary treatment groups which differed in respect to protein source. The dairy treatment group was f
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Smit, Salome. "Proteomic characterization and identification of murine live and small intestine proteins modulated by tea (Camellia sinensis) consumption." Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-03152007-161744.

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Liao, Shyh-Yuan. "Development of models to predict whey protein functionality /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260531957544.

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Ali, Haroon. "Protein-phenolic interactions in food." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32748.

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Our objective was to investigate the mode of interaction between selected food proteins and phenolic compounds. Bovine serum albumin (BSA), bovine beta-lactoglobulin, and soybean glycinin were used with the following phenolic compounds; 3,4,5-trihydroxybenzoic acid (gallic acid), 3,4-dihydroxy cinnamic acid (caffeic acid), p -hydroxycinnamic acid (courmaric acid), and 5,7-dihydroxy 4-methoxy isoflavone (biochanin A). The interaction was investigated using incubation temperatures of 35°, 45° and 55°C at pH 5, 7 and 9. Native and SDS-polyacrylamide gel electrophoresis (PAGE), differential scanni
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Jalloh, Neneba Adama. "Differences in the effect of protein intake on the nutritional status of children whose mothers did or did not participate in the food and agriculture organization program in Koinadugu district of Sierra Leone." Virtual Press, 1991. http://liblink.bsu.edu/uhtbin/catkey/770953.

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The high rate of malnutrition (180/1000 live births) in Sierra Leone (U N Demographic Year Book, 1985) has become a major concern to the government, development agencies, medical and nutritional personnel. This study was designed to determine whether there were any significant differences between the nutritional status of the children women who participated in an FAO project and those who did not and was conducted in six villages in the Koinadugu District of Sierra Leone.By referring to a list of local protein rich foods, three-day recall of food frequency was done to estimate the protein inta
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Books on the topic "Proteins in human nutrition"

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Proteins. New York: PowerKids Press, 2011.

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Proteins. Minneapolis: Carolrhoda Books, 1993.

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B, Silverstein Virginia, Silverstein Robert A, and Green Anne Canevari ill, eds. Proteins. Brookfield, Conn: Millbrook Press, 1992.

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Bodden, Valerie. Proteins. Mankato, Minnesota: Creative Education, 2015.

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H, Steinke Fred, Waggle Doyle H, and Volgarev Michael N, eds. New protein foods in human health: Nutrition, prevention, and therapy. Boca Raton: CRC Press, 1991.

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Royston, Angela. Proteins for a healthy body. Chicago, Ill: Heinemann Library, 2009.

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Zayas, Joseph F. Functionality of proteins in foods. Berlin: Springer, 1997.

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Rondeau, Amanda. Proteins are powerful. Edina, Minn: Abdo Pub., 2003.

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Srinivasan, Damodaran, and John E. Kinsella Memorial Symposium on Food Proteins and Lipids (1995 : Chicago, Ill.), eds. Food proteins and lipids. New York: Plenum Press, 1997.

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Protein foods group. Minneapolis, MN: Bellwether Media, 2012.

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Book chapters on the topic "Proteins in human nutrition"

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Shiau, Shi-Yen. "Seafood Protein in Human and Animal Nutrition." In Seafood Proteins, 160–70. New York, NY: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-7828-4_11.

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Hackler, L. R. "Cereal Proteins in Human Nutrition." In Amino Acid Composition and Biological Value of Cereal Proteins, 81–104. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_6.

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Kukovics, Sándor, and Tímea Németh. "Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen*." In Milk and Dairy Products in Human Nutrition, 80–110. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch5.

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Millward, D. J. "Quality and Utilization of Plant Proteins in Human Nutrition." In Plant Proteins from European Crops, 169–76. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_29.

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Korhonen, Hannu J., and Pertti Marnila. "Milk Bioactive Proteins and Peptides." In Milk and Dairy Products in Human Nutrition, 148–71. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch8.

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Yu, Michael C., and Christopher A. Jackson. "Protein l-Arginine Methylation of RNA-Binding Proteins and Their Impact on Human Diseases." In L-Arginine in Clinical Nutrition, 189–99. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26009-9_15.

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He, Wenliang, Peng Li, and Guoyao Wu. "Amino Acid Nutrition and Metabolism in Chickens." In Advances in Experimental Medicine and Biology, 109–31. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54462-1_7.

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AbstractBoth poultry meat and eggs provide high-quality animal protein [containing sufficient amounts and proper ratios of amino acids (AAs)] for human consumption and, therefore, play an important role in the growth, development, and health of all individuals. Because there are growing concerns about the suboptimal efficiencies of poultry production and its impact on environmental sustainability, much attention has been paid to the formulation of low-protein diets and precision nutrition through the addition of low-cost crystalline AAs or alternative sources of animal-protein feedstuffs. This necessitates a better understanding of AA nutrition and metabolism in chickens. Although historic nutrition research has focused on nutritionally essential amino acids (EAAs) that are not synthesized or are inadequately synthesized in the body, increasing evidence shows that the traditionally classified nutritionally nonessential amino acids (NEAAs), such as glutamine and glutamate, have physiological and regulatory roles other than protein synthesis in chicken growth and egg production. In addition, like other avian species, chickens do not synthesize adequately glycine or proline (the most abundant AAs in the body but present in plant-source feedstuffs at low content) relative to their nutritional and physiological needs. Therefore, these two AAs must be sufficient in poultry diets. Animal proteins (including ruminant meat &amp; bone meal and hydrolyzed feather meal) are abundant sources of both glycine and proline in chicken nutrition. Clearly, chickens (including broilers and laying hens) have dietary requirements for all proteinogenic AAs to achieve their maximum productivity and maintain optimum health particularly under adverse conditions such as heat stress and disease. This is a paradigm shift in poultry nutrition from the 70-year-old “ideal protein” concept that concerned only about EAAs to the focus of functional AAs that include both EAAs and NEAAs.
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Jackson, Alan A. "Nitrogen Trafficking and Recycling Through the Human Bowel." In Proteins, Peptides and Amino Acids in Enteral Nutrition, 89–108. Basel: KARGER, 2000. http://dx.doi.org/10.1159/000061801.

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Erbersdobler, H. F., K. Buhl, and U. Klusmann. "Balance Studies with Glycosylated Proteins on Human Volunteers." In The Maillard Reaction in Food Processing, Human Nutrition and Physiology, 273–78. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-9127-1_29.

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Vandenplas, Y., and D. Turck. "13. Soy protein infant formula in infant nutrition." In Human Health Handbooks, 209–20. The Netherlands: Wageningen Academic Publishers, 2014. http://dx.doi.org/10.3920/978-90-8686-223-8_13.

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Conference papers on the topic "Proteins in human nutrition"

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Albe Slabi, Sara, Christelle Mathé, Mbalo Ndiaye, Odile Mesieres, and Romain Kapel. "Combined effect of extraction and purification conditions on yield, composition, functional and structural properties of lupin proteins." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rcdt7862.

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The growing global population combined with the socio-economic changes leads to the increase of the demand of plant proteins for human nutrition. In recent years, many studies has been aimed at developing new high-quality and functional plant-based protein food. Lupin being a widely cultivated legume crop is one of the most promising alternative source of proteins for human nutrition. However, the scientific knowledge of the production process of proteins from lupin meal is still very scarce.In this work, different conditions of extraction and purification were evaluated for production of lupi
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Aluko, Rotimi. "Overview of the Effects of Food Proteins and Peptides in Human Nutrition." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.127.

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Wekesa, Zindzi Damianna, and Gilbert Keen Arigi. "Black Soldier Fly as A Sustainable Source of Protein for Human Consumption." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.d.h.l-18.

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Background: Insects, particularly the black soldier fly (Hermetia illucens), have gained attention as a promising alternative protein source to address food security challenges. This study explores the potential of black soldier fly larvae as a sustainable and nutritious protein source for human consumption. Objective: The objective of this study is to investigate the nutritional composition and safety aspects of black soldier fly larvae, evaluate its potential as a viable protein source, and discuss its implications for food security and policy. Methods: Black soldier fly larvae were reared u
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Bordean, Despina-Maria, Aurica Breica Borozan, Gabriel Bujanca, Camelia Cioban, and Delia Gabriela Dumbrava. "EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/08.

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Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objectiv
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Lefranc-Millot, Catherine, Caroline Perreau, Marion Bourdens, Noémie Juin, and Mayoura Keophiphath. "In Vitro Evaluation of the Effects of Plant-Based Protein Digestates on the Biology and Metabolism of Human Preadipocytes and Adipocytes." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091211.

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Bolgova, D. Y., N. A. Tarasenko, and Z. S. Mukhametova. "PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.407-409.

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Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.
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Antonsen, T., E. Lundestad, and F. Wickson. "13. The rewriting of human/nature relations through genome editing." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-892-6_13.

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Aerts, S., and L. Trommelmans. "19. The ethic of care can be translated from human nursing to veterinary nursing." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-892-6_19.

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Bailey, H. M., E. P. Berg, and H. H. Stein. "Protein quality evaluation in processed human foods by the digestible indispensable amino acid score methodology." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-891-9_130.

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Musau, Violet. "Technological Approaches in Food Systems." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-t.a.f.s-40.

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Introduction: Sustainable agriculture is directly linked to food sustainability. Sustainable agriculture is an integrated system of animal and plant production practices to provide enough human food, use resources efficiently, and effective farm operations. Food systems are a combination of all factors that are important for food security. The demand for sustainable, healthy produced food is greater than ever before. Technological approaches can help for the alignment of various issues such as availability, organization, and distribution of the current food. Technological innovations and advan
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Reports on the topic "Proteins in human nutrition"

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Anderson, Olin D., Gad Galili, and Ann E. Blechl. Enhancement of Essential Amino Acids in Cereal Seeds: Four Approaches to Increased Lysine Content. United States Department of Agriculture, October 1998. http://dx.doi.org/10.32747/1998.7585192.bard.

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Cereal seeds are the basis of the human diet, and their amino acid composition is thus of major nutritional and economic importance. Currently, deficiencies in essential amino acids are addressed, when possible, by additionalprotein sources or by supplementing animal feed with non-cereal protein or synthetic amino acids. A number of strategies have been suggested to make cereal flours more complete and balanced sources of amino acids, although systematic examination of such strategies is rare. This project proposed to begin such a systematic examination using four complementary and parallel ap
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Mitchell, Brian G., Amir Neori, Charles Yarish, D. Allen Davis, Tzachi Samocha, and Lior Guttman. The use of aquaculture effluents in spray culture for the production of high protein macroalgae for shrimp aqua-feeds. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7597934.bard.

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The FAO has projected a doubling in world demand for seafood during the 21 ed from aquaculture of marine fish and shrimps fed primarily on fishmeal-based aquafeeds. However, current practices of high intensity monoculture of shrimp in coastal ponds and fish in offshore pens have been strongly criticized as being ecologically and socially unsustainable. This view derives from un- checked eutrophication of coastal marine ecosystems from fish farm effluents, and the destruction of coastal estuarine ecosystems by shrimp farm constructions, plus aquaculture’s reliance on wild-caught small fish - wh
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Barash, Itamar, and Robert E. Rhoads. Translational Mechanisms that Govern Milk Protein Levels and Composition. United States Department of Agriculture, November 2004. http://dx.doi.org/10.32747/2004.7586474.bard.

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Original objectives: The long term objective of the project is to achieve higher content of protein in the milk of ruminants by modulating the translational machinery in the mammary gland. The first specific aim of the BARD proposal was to characterize responsiveness of various experimental systems to combination of lactogenic hormones and amino acids with particular emphasis on discrimination between the control of total protein synthesis and milk protein synthesis. Based on the results, we planned to proceed by characterizing the stage of protein synthesis in which the stimulation by lactoge
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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD
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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception a
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6

Oldstone, Michael B. Proteins of Human Immunodeficiency Virus that Cross-React with Human 'Self' Antigens. Fort Belvoir, VA: Defense Technical Information Center, November 1991. http://dx.doi.org/10.21236/ada246936.

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7

Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination
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Frankenberg, Elizabeth, and Duncan Thomas. Human Capital and Shocks: Evidence on Education, Health and Nutrition. Cambridge, MA: National Bureau of Economic Research, April 2017. http://dx.doi.org/10.3386/w23347.

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Elardo, Karen. Changes in Proteins Associated with Nitrogen Fixation and Iron Nutrition in the Marine Cyanobacterium Trichodesmium. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.6778.

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Whitehead, Ian P. A Novel Strategy to Isolate Invasion-Inducing Proteins from Human Breast Tumors. Fort Belvoir, VA: Defense Technical Information Center, June 2001. http://dx.doi.org/10.21236/ada396119.

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