{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T00:57:39Z","timestamp":1787533059262,"version":"build-2736575974"},"reference-count":36,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2020,5,19]],"date-time":"2020-05-19T00:00:00Z","timestamp":1589846400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2020,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Pistachio nuts may be consumed as raw nuts or as roasted nuts. However, there is limited information about the protein quality of the nuts, and amino acid (AA) digestibility and protein quality have not been reported. Therefore, the objective of this research was to test the hypothesis that raw and roasted pistachio nuts have a digestible indispensable AA score (DIAAS) and a protein digestibility corrected AA score (PDCAAS) greater than 75, thereby qualifying them as a good source of protein.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The standardized ileal digestibility (SID) of all indispensable AAs, except arginine and phenylalanine, was less in roasted pistachio nuts than in raw pistachio nuts (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). Raw pistachio nuts had a PDCAAS of 73, and roasted pistachio nuts had a PDCAAS of 81, calculated for children 2\u20135\u2009years, and the limiting AA in the PDCAAS calculation was threonine. The DIAAS values calculated for children older than 3\u2009years, adolescents, and adults was 86 and 83 for raw and roasted pistachio nuts respectively. The limiting AA in both raw and roasted pistachio nuts that determined the DIAAS for this age group was lysine.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The results of this research illustrate that raw and roasted pistachio nuts can be considered a good quality protein source with DIAAS greater than 75; however, processing conditions associated with roasting may decrease the digestibility of AAs in pistachio nuts. \u00a9 2020 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10429","type":"journal-article","created":{"date-parts":[[2020,4,23]],"date-time":"2020-04-23T02:24:00Z","timestamp":1587608640000},"page":"3878-3885","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":45,"title":["Raw and roasted pistachio nuts (<scp><i>Pistacia vera<\/i><\/scp> L.) are \u2018good\u2019 sources of protein based on their digestible indispensable amino acid score as determined in pigs"],"prefix":"10.1002","volume":"100","author":[{"given":"Hannah M","family":"Bailey","sequence":"first","affiliation":[{"name":"Division of Nutritional Sciences University of Illinois  Urbana IL USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4855-661X","authenticated-orcid":false,"given":"Hans H","family":"Stein","sequence":"additional","affiliation":[{"name":"Division of Nutritional Sciences University of Illinois  Urbana IL USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,5,19]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-540-34533-6_12"},{"key":"e_1_2_8_3_1","series-title":"Non\u2010Wood Forest Products 5","volume-title":"Edible Nuts","author":"Wickens GE","year":"1995"},{"key":"e_1_2_8_4_1","unstructured":"FAOSTAT Crops\/Region\/World list\/Production quantity. [Online]. Food and Agriculture Organization of the United Nations Corporate Statistical Database (2018). Available:http:\/\/www.fao.org\/faostat\/en\/#data[10 April 2020]"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0606959"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11040767"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114514003250"},{"key":"e_1_2_8_8_1","volume-title":"Official Methods of Analysis of AOAC International","author":"Association of Official Analytical Chemists","year":"2007"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-013-1096-6"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1081\/DRT-120021688"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1097\/NT.0000000000000160"},{"key":"e_1_2_8_12_1","volume-title":"Nutrient Requirements of Swine","author":"National Research Council","year":"2012"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.2527\/1998.7651433x"},{"key":"e_1_2_8_14_1","unstructured":"Food and Agriculture Organization of the United Nations Protein Quality Evaluation. [Online] (1991). Available:http:\/\/www.fao.org\/docrep\/013\/t0501e\/t0501e00.pdf[15 July 2019]"},{"key":"e_1_2_8_15_1","unstructured":"Food and Agriculture Organization of the United Nations Dietary Protein Quality Evaluation in Human Nutrition. [Online] (2013). Available:http:\/\/www.fao.org\/3\/a-i3124e.pdf[15 June 2019]."},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.2527\/2004.821179x"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.2527\/jas.2005-742"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114517000125"},{"key":"e_1_2_8_19_1","unstructured":"Food and Drug Administration Code of Federal Regulations Title 21. [Online] (2018). Available:https:\/\/www.accessdata.fda.gov\/scripts\/cdrh\/cfdocs\/cfcfr\/CFRSearch.cfm?fr=101.9&SearchTerm=nutrition%20label[15 July 2019]"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114513004273"},{"key":"e_1_2_8_21_1","first-page":"857","article-title":"Edible seeds and nuts grown in Brazil as sources of protein for human nutrition","volume":"3","author":"Freitas JB","year":"2012","journal-title":"Food Nutr Sci"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.3945\/jn.114.195438"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8457"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114518003033"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/nxy153"},{"key":"e_1_2_8_26_1","first-page":"478","article-title":"Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage","volume":"4","author":"Nikzadeh V","year":"2008","journal-title":"Am\u2010Eurasian J Agric Environ Sci"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf101364g"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2004.11.021"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12243"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0520802"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2010.03.018"},{"key":"e_1_2_8_32_1","first-page":"15","article-title":"Evaluation of protein, fat and fatty acids content of the pistachio (Pistacia vera L.) cultivars of Damghan, Iran","volume":"2","author":"Abdoshahi A","year":"2011","journal-title":"Int J Nuts Related Sci"},{"key":"e_1_2_8_33_1","unstructured":"United States Department of Agriculture NDL\/FNIC Food Composition Databases. [Online] (2018). Available:https:\/\/ndb.nal.usda.gov\/ndb\/search\/list?home=true[15 June 2018]."},{"key":"e_1_2_8_34_1","unstructured":"Food and Agriculture Organization of the United Nations Food Energy \u2013 Methods of Analysis and Conversion Factors. [Online] (2003). Available: http:\/\/www.fao.org\/uploads\/media\/FAO_2003_Food_Energy_02.pdf [20 August 2019]"},{"key":"e_1_2_8_35_1","series-title":"USDA Circular No. 183","first-page":"1","volume-title":"Factors for Converting Percentages of Nitrogen in Foods and Feeds into Percentages of Protein","author":"Jones DB","year":"1941"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390701279749"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4292"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.10429","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.10429","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.10429","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.10429","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T10:07:59Z","timestamp":1760868479000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.10429"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,5,19]]},"references-count":36,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2020,8]]}},"alternative-id":["10.1002\/jsfa.10429"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.10429","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,5,19]]},"assertion":[{"value":"2019-09-12","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-04-23","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-05-19","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}