https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AProtein_%28nutrient%29%2F16%2FenTranslations:Protein (nutrient)/16/en - Revision history2026-09-08T13:19:51ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Protein_(nutrient)/16/en&diff=120598&oldid=prevFuzzyBot: Importing a new version from external source2024-02-25T03:04:56Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Testing in foods==<br />
The classic [[assays]] for protein concentration in food are the [[Kjeldahl method]] and the [[Dumas method]]. These tests determine the total nitrogen in a sample. The only major component of most food which contains nitrogen is protein (fat, carbohydrate and dietary fiber do not contain nitrogen). If the amount of nitrogen is multiplied by a factor depending on the kinds of protein expected in the food the total protein can be determined. This value is known as the "''crude protein''" content. The use of correct conversion factors is heavily debated, specifically with the introduction of more plant-derived protein products. However, on food labels the protein is calculated by the nitrogen multiplied by 6.25, because the average nitrogen content of proteins is about 16%. The Kjeldahl test is typically used because it is the method the [[AOAC International]] has adopted and is therefore used by many food standards agencies around the world, though the Dumas method is also approved by some standards organizations.</div>FuzzyBot