The effects of gamma irradiation from a 60 Co source (10 and 20 kGy), dry heating (121 Β°C for 10, 20 and 30 min), autoclaving (121 Β°C at 103.5 kPa for 10, 20 and 30 min) and their combination on chlorogenic acid, soluble protein, available lysine and in-vitro protein digestibility of sunΒ―ower meal w
Evaluation of the effect of processing on sunflower protein quality
β Scribed by Noah Miller; Emilie Pretorius
- Publisher
- Elsevier Science
- Year
- 1985
- Tongue
- English
- Weight
- 274 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0308-8146
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The effect of extrusion processing using Wenger X-5 extruder on the quality of products of rice-legume (75 : 25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio v
The effect of phytate on the solubility of the sunflower seed proteins V. P. BULMAGA, N. A. LAPTEVA and I. A. VAINTRAUB I IS protein of the sunflower seed is precipitated by phytate at pH 2.0,'a protein-phytate complex being formed thereby. The number of the phosphate groups bound by the time the pr