Walnuts contained 16.66% protein and 66.90% lipids on a dry weight basis. Non-protein nitrogen values ranged from 6.24 to 8.45% of the total nitrogen when the trichloroacetic acid concentration was varied within the range 0.25±1.0 M. Albumin, globulin, prolamin and glutelin respectively accounted fo
✦ LIBER ✦
In vitro digestibility of protein and amino acids in protein mixtures
✍ Scribed by Danielle Brulé; Laurent Savoie
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 686 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
Walnuts (Juglans regia L): proximate com
✍
Kar Wai Clara Sze-Tao; Shridhar K Sathe
📂
Article
📅
2000
🏛
John Wiley and Sons
🌐
English
⚖ 320 KB
Variation in in vitro digestibility of b
✍
Nils B. Büchmann
📂
Article
📅
1979
🏛
John Wiley and Sons
🌐
English
⚖ 422 KB
👁 1 views
Amino Acid Composition and In Vitro Prot
✍
E.-S.M. Abdel-Aal; P. Hucl
📂
Article
📅
2002
🏛
Elsevier Science
🌐
English
⚖ 139 KB
In vitro digestibility of protein from b
✍
Nils B. Büchmann
📂
Article
📅
1979
🏛
John Wiley and Sons
🌐
English
⚖ 442 KB
👁 2 views
Effect of frying various legumes under o
✍
El-Moniem, G?M Abd; Honke, J; Bednarska, A
📂
Article
📅
2000
🏛
John Wiley and Sons
🌐
English
⚖ 90 KB
👁 2 views
The effects of optimum conditions of frying soybean, broad bean and Polish pea on proximate analysis and amino acid composition were investigated. Maximum water absorption of 192.93, 129.05 and 148.68% for soybean, broad bean and Polish pea was reached after soaking periods of 16.41, 17.84 and 16.45
Effects of alkali treatment on the in-vi
Effects of alkali treatment on the in-vitro digestibility of proteins and the release of amino acids
✍
Laurent Savoie; Guy Parent; Isabella Galibois
📂
Article
📅
1991
🏛
John Wiley and Sons
🌐
English
⚖ 502 KB