Abstract Posters

Click the poster titles below to view the posters.

A Comparative Analysis of Nutritional Composition: Plant-Based Drinks vs. Cow's Milk

A perspective on the validity of using Jones factors to calculate protein content

A Valorised Legume Protein: Aquafaba as an Encapsulation Agent for Capsaicin Systems

Amino acid scoring patterns alter the in vitro protein quality of pre-treated chickpea (Cicer arietinum) products

Antinutritional factors in flours and protein concentrates of different varieties of chickpeas

Comparative study of cooking quality characteristics of products enriched with fresh and dry microbial biomass

Comparing outcomes of human postprandial amino acid kinetic studies through an open access dataset

Consideration of utilizable amino acid content in dietary protein quality assessment

Deuterium labelling of sorghum and black beans for dual tracer approach to measure digestibility

Development of Sustainable Protein Hydrolysates from Okara and Its Application in Food and Sustainable Packaging

Dietary amino acid deficiency may affect Coronavirus replication

Digestibility of meat analogues and influence of processing

Digestible indispensable amino acid scores (DIAAS) in egg and plant proteins

Effect of protein extraction and fractionation of chia seeds grown in different locations: Nutritional, antinutritional and protein quality assessment

Effects of gastric bypass on the digestibility and postprandial metabolic fate of 15N dietary protein in rats

Effects of supplementing low-protein diets with palm oil on the meat quality, amino acid deposition, lipid metabolism, and muscle fiber type of growing-finishing pigs

Enhancing the nutritional quality of plant proteins by blending different protein sources and extrusion processing

Gastric coagulation and postprandial amino acid absorption of milk are affected by mineral composition: a randomized crossover trial

High protein digestibility and utilisation rate of lamb meat hydrolysate in older adults for healthy ageing

How AI can provide an overview of protein quality from literature

Impact of dry-fractionation and cooking on antinutrients in yellow pea and faba bean protein fractions

Impact of thermal treatment on the nutritional quality of pea protein ingredients produced by dry and wet fractionation

In vitro digestibility and quality analysis of enzymatic protein extracts generated independently from the red seaweed Chondrus crispus, buckwheat and spelt grains

In vitro digestibility of plant-based protein foods and ingredients using the INFOGEST workflow vs standardized values in growing pigs

In vitro fermentation of in vivo undigested human dietary protein sources by human and porcine faecal inoculum

Influence of protein structure, heat treatment, and gastric conditions on digestion efficiency and bioactive peptide generation from potato protein isolate

Inter-laboratory comparability of the in vitro digestibility method based on the static INFOGEST method

Intra- and interindividual variability in postprandial plasma amino acid kinetics after ingestion of whey and lucerne protein in healthy young adults

Linear patterns of gastrointestinal tryptophan absorption are not reflected in postprandial tryptophan and tryptophan metabolite plasma concentrations

Main plant protein sources and diet quality across vegan, vegetarian, pesco-vegetarian and semi-vegetarian diets

Microstructure of whey protein gels influences in vitro protein gastric digestion after oral processing

Nutritional and antinutritional composition from three varieties of Chenopodium quinoa flour

Nutritional quality of proteins from two beef co-products as determined in the growing pig

Optimizing faba bean tempeh production: understanding how fermentation and cooking affect the protein nutritional quality and sensory attributes

Pipecolate and taurine, rat urinary biomarkers for lysine and threonine deficiency respectively

Pipecolate, specific biomarkers of lysine deficiency

Protein and lysine intakes of young Indian women and protein quality of their meals assessed by amino acid profiling and in vitro protein digestibility

Protein ingredient quality and structure of infant formulas impact plasma amino acid kinetics in piglets

Protein intake and muscle mass in older adults with earlier bariatric surgery: preliminary findings

Protein quality and metabolic effects of single cell proteins evaluated in rats

Protein quality of malt barley sprouts as co-product from food industry expressed by DIAAS method

Protein quality of South African potatoes to inform dietary choices

Rate of digestion of gluten-derived immunogenic peptides along the gastrointestinal tract of the growing pig model

Seaweeds as alternative protein sources: Digestibility and nanostructural evolution upon digestion

Solid-state fungal fermentation transforms low-quality plant-based foods into products with improved protein quality

Substituting animal meat with plant-based meat: a modelling study on the impact on total diet protein adequacy

Use of the dynamic TIM-1 model for an in-depth understanding of edible yeast-based proteins digestion in the human stomach and small intestine

Validating an In Vitro Method for True Fecal Protein Digestibility Assessment: A Collaborative Study Protocol