Intrinsic labelling of common beans with <sup>2</sup>H<sub>2</sub>O to enable estimates of protein digestibility-Reference-Cited by-同舟云学术

Intrinsic labelling of common beans with ²H₂O to enable estimates of protein digestibility

Published:2023-05-04 Issue:3 Volume:59 Page:290-296
ISSN:1025-6016
Container-title:Isotopes in Environmental and Health Studies
language:en
Short-container-title:Isotopes in Environmental and Health Studies

Author:

Pfrimer Karina¹²^ORCID,Botelho Ferraz Branco Roberto³^ORCID,Preston Tom⁴^ORCID,Salles Márcia SV.³^ORCID,Roma-Junior Luiz C.³^ORCID,Ferriolli Eduardo¹^ORCID

Affiliation:

1. Ribeirão Preto Medical School, University of São Paulo, Ribeirão Preto, Brazil

2. Department of Nutrition, University of Ribeirão Preto, Ribeirão Preto, Brazil

3. São Paulo State Agency for Agribusiness Technology (APTA), Ribeirão Preto, Brazil

4. Scottish Universities Environmental Research Centre, University of Glasgow, Scottish Enterprise Technology Park, East Kilbride, UK

Funder

IAEA

CAPES fellowship

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Informa UK Limited

Subject

Inorganic Chemistry,General Environmental Science,Environmental Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/10256016.2023.2234592

Reference10 articles.

1. Conab (Compania Nacional de Abastecimento - National Supply Company). Crop perspective 2021 e 2022. Grain Edition, 9:45(2021). Disponível em: http://www.conab.gov.br. Acesso em: Perspectivas para a Agropecuaria - V.9 2021-2022 - Edicao Graos.pdf.

2. Vigitel Brazil 2020: surveillance of risk and protective factors for chronic diseases by telephone survey: estimates of frequency and sociodemographic distribution of risk and protective factors for chronic diseases in the capitals of the 26 Brazilian states and the Federal District in 2020. Brasília: Ministério da Saúde, 2021. World Wide Web: http://bvsms.saude.gov.br/bvs/publicacoes/.

3. FAO. Research approaches and methods for evaluating the protein quality of human foods: report of an FAO expert working group, food and agriculture organization of the united nations, Rome; 2014. http://www.fao.org/3/ai4325e.pdf.

4. Standardised methods for amino acid analysis of food

5. Measurement of protein digestibility in humans by a dual-tracer method