Dianne van de Berg-Somhorst

Food Science

1. Digestibility 100%
2. Indispensable Amino Acids 70%
3. Amino Acid Score 51%
4. Amino Acid 46%
5. Protein Quality 37%
6. in Vitro Digestion 28%
7. Immunoglobulin E 27%
8. Mycoprotein 25%
9. Alternative Protein 24%
10. Gastrointestinal Digestion 24%
11. Meat Analog 22%
12. In Vitro Digestibility 22%
13. Vegetable Protein 20%
14. Food Choice 20%
15. In Vitro Gastrointestinal 20%
16. Extrudate 20%
17. Sensation of Taste 20%
18. Dry Matter Content 20%
19. Complex Foods 20%
20. Iron 20%
21. Daily Intake 20%
22. In Vitro Infant Digestion 20%
23. Milk Protein 20%
24. Essential Amino Acid 13%
25. Lysine 13%
26. Degree of Hydrolysis 13%
27. Retentate 12%
28. Short Chain Fatty Acid 10%
29. Food Matrix 10%
30. Whey Protein Concentrate 9%
31. Derived Protein 9%
32. Soy Protein 8%
33. Amino Acid Composition 6%
34. High Moisture Extrusion 5%
35. Protein Fractions 5%