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Review of current data for digestible indispensable amino acid scores (DIAAS) determined for human foods

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Manage episode 283188617 series 1022898
Content provided by Stein Monogastric Nutrition Lab, Dr. Hans Stein, Professor of Animal Sciences, and University of Illinois at Urbana-Champaign. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Stein Monogastric Nutrition Lab, Dr. Hans Stein, Professor of Animal Sciences, and University of Illinois at Urbana-Champaign or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
Hannah Bailey, a Ph. D. student in the Stein Monogastric Nutrition Laboratory, provides an overview of the work done in our lab to determine digestible indispensable amino acid score (DIAAS) values for edible nuts as well as pork and beef cuts processed in different ways and at different temperatures. Adapted from a presentation at the 2020 Virtual Annual Meeting of the American Oil Chemists' Society, June 29-July 3.
  continue reading

159 episoade

Artwork
iconDistribuie
 
Manage episode 283188617 series 1022898
Content provided by Stein Monogastric Nutrition Lab, Dr. Hans Stein, Professor of Animal Sciences, and University of Illinois at Urbana-Champaign. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Stein Monogastric Nutrition Lab, Dr. Hans Stein, Professor of Animal Sciences, and University of Illinois at Urbana-Champaign or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
Hannah Bailey, a Ph. D. student in the Stein Monogastric Nutrition Laboratory, provides an overview of the work done in our lab to determine digestible indispensable amino acid score (DIAAS) values for edible nuts as well as pork and beef cuts processed in different ways and at different temperatures. Adapted from a presentation at the 2020 Virtual Annual Meeting of the American Oil Chemists' Society, June 29-July 3.
  continue reading

159 episoade

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