✦ LIBER ✦

Effect of differential processing methods on L-Dopa and protein quality in velvet bean, an underutilized pulse

✍ Scribed by Parameswaran Gurumoorthi; Karnam Janardhanan; Rolf V. Myhrman

Book ID: 116726097
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 425 KB
Volume: 41
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2007.04.016

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of different processing methods o

Effect of different processing methods on tannin content and in vitro protein digestibility of faba bean (Vicia faba L.)

✍ A.F.B. van der Poel; S. Gravendeel; H. Boer 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 562 KB

Effect of different processing methods o

Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean ( Vicia faba L.)

✍ Luo, Yu-Wei; Xie, Wei-Hua 📂 Article 📅 2013 🏛 Taylor and Francis Group 🌐 English ⚖ 155 KB

EFFECT OF VARIOUS PROCESSING METHODS ON

EFFECT OF VARIOUS PROCESSING METHODS ON THE LEVELS OF ANTINUTRITIONAL CONSTITUENTS AND PROTEIN DIGESTIBILITY OF MUCUNA PRURIENS (L.) DC. VAR. UTILIS (WALL. EX WIGHT) BAKER EX BURCK (VELVET BEAN) SEEDS

✍ VELLINGIRI VADIVEL; MUTHIAH PUGALENTHI 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 431 KB

Effect of technological processing and p

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves

✍ Anna Korus 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 106 KB 👁 1 views

## Abstract **BACKGROUND:** The aim of the investigation was to evaluate the level of amino acids and quality of protein in raw and processed kale leaves. **RESULTS:** In all samples the dominant amino acids in g kg^−1^ raw matter were glutamic acid, aspartic acid and proline. In raw kale leaves t