Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

The protein content in foodstuffs is estimated by multiplying the determined nitrogen content by a nitrogen-to-protein conversion factor. Jones' factors for a series of foodstuffs, including 6.25 as the standard, default conversion factor, have now been used for 75 years. This review provides a...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2008-02, Vol.48 (2), p.177-184
Main Authors: Mariotti, François, Tomé, Daniel, Mirand, Philippe Patureau
Format: Article
Language:English
Subjects:
Accuracy
Amino acids
Amino Acids - analysis
analysis
Analytical chemistry
Biochemistry, Molecular Biology
Biological and medical sciences
Chemical Sciences
dietary protein
Feeding. Feeding behavior
Food Analysis
Food and Nutrition
Food industries
Food science
foods
Fundamental and applied biological sciences. Psychology
Humans
Life Sciences
Nitrogen
Nitrogen - analysis
nitrogen content
Nutrition
Nutritive Value
protein
protein chemistry
protein content
protein quality
protein value
Proteins
Proteins - analysis
Proteins - standards
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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