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Protein Analysis in Food: How to Determine Protein Content Accurately

https://www.velp.com/en-us/protein-analysis-in-food-how-to-determine-protein-content-accurately.aspxThis is because food contains not only protein-bound nitrogen but also non-protein nitrogen (NPN) from compounds like free amino acids, small peptides, nucleic acids, phospholipids, amino sugars, vitamins, and ammonium ions .

N/PROTEIN, FAT AND FIBER DETERMINATION IN PEAS: A COMPREHENSIVE ANALYSIS FOR A NUTRITIONALLY BALANCED FEED

https://www.velp.com/en-us/nprotein-fat-and-fiber-determination-in-peas-a-comprehensive-analysis-for-a-nutritionally-balanced-feed.aspxField pea contributes significant amounts of protein, carbohydrates, and amino acids to all animal species and is increasingly included as an ingredient in beef, dairy, swine, and poultry rations due to their nutrient density. Feed pea protein averages 23% and is highly digestible with an excellent amino acid balance. The amino acids in peas [...]

Kjeldahl analysis

https://www.velp.com/en-us/kjeldahl-analysis.aspxThe conversion from TKN to protein depends on the type of protein present in the sample and what fraction of the protein is composed of nitrogenous amino acids.

PEANUT CULTIVARS AND LIPID CONTENTS: A COMPARATIVE ANALYSIS OF OXIDATION STABILITY WITH THE OXITEST REACTOR

https://www.velp.com/en-us/comparison-of-lipid-contents-in-different-types-of-peanut-cultivars-with-the-oxitest-oxidation-stability-reactor.aspxThe peanut (Arachis hypogaea L.) is an herbaceous plant, particularly rich in lipids, proteins, and amino acids, and one of the most widely cultivated in the world.

EXPLORING THE DIFFERENCES BETWEEN TOTAL KJELDAHL NITROGEN (TKN) AND TOTAL NITROGEN (TN)

https://www.velp.com/en-us/exploring-the-differences-between-total-kjeldahl-nitrogen-tkn-and-total-nitrogen-tn.aspxThe conversion from TKN to protein depends on the type of protein present in the sample and what fraction of the protein is composed of nitrogenous amino acids.

AOAC - EN ISO - ASBC - ICC - AACC - REG CE - DIN EN - EPA - APAT - ASTM Nitrogen/Protein Determination - Kjeldahl Distillation Units

https://www.velp.com/en-us/aoac-en-iso-asbc-icc-aacc-reg-ce-din-en-epa-apat-astm-determinacion-de-nitrogenoproteinas-unidades-de-destilacion.aspx CONTACT US FOR DETAILS FOOD & BEVERAGE OFFICIAL REFERENCE METHODS INDUSTRY OFFICIAL REFERENCE METHOD DESCRIPTION Milk and dairy product AOAC 991.20 Nitrogen (Total) in Milk IDF 20, ISO 8968 Milk - Determination of nitrogen content Nut products (almonds, nuts, hazelnuts, coconuts) AOAC 950.48 Protein (Crude) in Nuts and Nut Products Beer AOAC 920.53 Protein in Beer Barley malt AOAC [...]