The DOI matches its Crossref record.
Nutritive Value of Meat Substitute Prepared from Brewers’ Yeast and Isolated Soy Protein
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Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“It was determined that the meat analogue, if substituted with methionine, would be of a similar protein quality to whole-egg protein or other high-quality animal proteins [90].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [90]
In the citing paper
“The average weight gain and feed intake of the mice showed that the BSY-based meat substitute had very good protein digestibility and a good biological value.”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [90]
Citations
Cites
No references could be resolved yet.
Research works printed but not linked: 9
- Bell, 1970, Studies on the nutritive value of pea protein concentrate, Can. J. Animal Sci., 50, 219, 10.4141/cjas70-034 · DOI
- Bolin, 1952, A simplified method for determination of chromic oxide when used as index substance, Science, 116, 634, 10.1126/science.116.3023.634 · DOI
- Gibson, 1970, Production of meat substitutes from spent brewers' yeast and soy protein, Can. Inst. Food Tech. J., 3, 113, 10.1016/S0008-3860(70)74291-8 · DOI · Paper page
- Hackler, 1963, A comparison of the nutritional value of protein from several soybean fractions, J. Nutr., 30, 205, 10.1093/jn/80.2.205 · DOI
- Harris, 1951, Protein evaluation of yeast grown on wood hydrolysate, Ind. Eng. Chem., 43, 1593, 10.1021/ie50499a036 · DOI
- Klose, 1945, Nutritional value of yeast protein to the rat and chick, J. Nutr., 29, 421, 10.1093/jn/29.6.421 · DOI
- Macrae, 1942, The nutritive value of yeast protein: Comparison of the supplementary values of yeast protein and casein for maize protein in the nutrition of pig., Biochem. J., 36, 460, 10.1042/bj0360460 · DOI
- Still, 1928, A study of the effect of the yeast upon metabolism, Am. J. Physiol., 85, 33, 10.1152/ajplegacy.1928.85.1.33 · DOI
- Troeng, 1955, Oil determination of oil seed. Gravimetric routine method, J. Am. Oil Chem. Soc,, 32, 124, 10.1007/BF02640318 · DOI
Cited by
Sorted by citations
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172
“It was determined that the meat analogue, if substituted with methionine, would be of a similar protein quality to whole-egg protein or other high-quality animal proteins [90].”
Background
Metadata
- Authors
- Dwivedi, B. K., Gibson, D. L., & Bell, J. M.
- Affiliations
- University of Nebraska–Lincoln (US)
- University of Saskatchewan (CA)
- ORCID
- Bell, J.M.
- Venue
- Canadian Institute of Food Science and Technology Journal
- Publisher
- Elsevier BV
- Published
- 1972-07
- Volume
- 5
- Issue
- 3
- Pages
- 155-158
- ISSN
- 0315-5463 (ISSN-L)
- OpenAlex
- W2016824122
- Cited by
- 3
- References
- 0
- Citations by year
- 2022: 1 · 2020: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Canadian Institute of Food Science and Technology Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Health Sciences › Nursing › Nutrition and Dietetics › Muscle metabolism and nutrition
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- meat substitutes, brewing yeast, soy protein isolate, protein quality, protein digestibility, biological value, protein efficiency ratio, methionine deficiency, cystine deficiency, growth performance
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Nutritive Value of Meat Substitute Prepared from Brewers’ Yeast and Isolated Soy Protein. https://app.cochat.ai/papers/10.1016/s0315-5463(72)74112-7
- The paper
- Dwivedi, B. K., Gibson, D. L., & Bell, J. M. (1972). Nutritive Value of Meat Substitute Prepared from Brewers’ Yeast and Isolated Soy Protein. Canadian Institute of Food Science and Technology Journal. https://doi.org/10.1016/s0315-5463(72)74112-7
