𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of mild autoclaving and deamidisation on the nutritive value of protein fractions

✍ Scribed by Gilles Goulet; Jean Amiot; Clovis Simard; Jocelyne Delisle; Germain J. Brisson

Publisher
John Wiley and Sons
Year
1985
Tongue
English
Weight
397 KB
Volume
36
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of thermal processing on the nutr
Effect of thermal processing on the nutritive value of wheat germ protein
✍ Jurkovic, N. ;Colic, I. πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 361 KB πŸ‘ 2 views

Wheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130-150Β°C for 20 min). Protein quality evaluation has been determined by a biological method -feeding young growing rats.

Effect of processing on the protein nutr
Effect of processing on the protein nutritional value ofCanavalia gladiata seeds
✍ Ekanayake, Sagarika ;Nair, Baboo ;Radcliff Jansz, Errol ;Asp, Nils-Georg πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 215 KB πŸ‘ 2 views

## Abstract Evaluation of protein true digestibility (TD( biological value (BV( and net protein utilization (NPU) of diets containing mature sword bean (__Canavalia gladiata__( seed flour and grits were carried out with male Sprague‐Dawley rats. The seed flour and grits were processed by soaking, c