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The National Academy of Agricultural Sciences (NAAS) owes it origin to the vision of the late Dr. B. P. Pal, noted Indian agricultural scientist, who first put forth the idea of setting up a back-end chat room for assisting the decision makers on policies aimed at the development of agriculture in India. Tailing his advice, the Academy was ...
Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption. There are various methods that rank the quality of different types of protein, some of which are outdated and no longer in use, or not considered as useful as they once were thought to be.
Digestible Indispensable Amino Acid Score (DIAAS) is a protein quality method proposed in March 2013 by the Food and Agriculture Organization to replace the current protein ranking standard, the Protein Digestibility Corrected Amino Acid Score (PDCAAS).
Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. The PDCAAS rating was adopted by the US FDA and the Food and Agriculture Organization of the United Nations / World Health Organization (FAO/WHO) in 1993 ...
The freshness of fish may be measured using the Torry freshness scale, based on an objective assessment of the smell, taste, and general appearance of the fish, supplemented by electronic measurements. The scale was initially developed in 1953 at the Torry Research Station of the Central Science Laboratory in the UK. [12]
The creation of USDA's Crop Reporting Board in 1905 (now called the Agricultural Statistics Board) was another landmark in the development of a nationwide statistical service for agriculture. A USDA reorganization in 1961 led to the creation of the Statistical Reporting Service, known today as National Agricultural Statistics Service (NASS). [1]
From the very beginning the Department of Agriculture and in turn the Agricultural Research Service has been focused on improving not only the farming industry but also the quality of food and the health of Americans. In 1985, technology to produce lactose-free milk, yogurt, and ice cream was developed through the Agricultural Research Service ...
Nutripoints [9] is a food-rating system which places foods on a numerical scale based on their overall nutritional value. The method is based on an analysis of 26 positive factors (such as vitamins, minerals, protein and fiber) and negative factors (such as cholesterol, saturated fat, sugar and sodium) relative to calories.