## Use of phytate determination for estimation of soya proteins in meat products 1. KLOCZKO and A. RUTKOWSKI Phytates present in vegetable protein preparations were used to measure the degree of substitution of meat proteins by vegetable proteins. In two series of beef blends with soybean protein
Nutritional evaluation of meat–soya bean protein product blends
✍ Scribed by Roman Cichon; Krystyna Elkowicz; Halina Kozlowska; Antoni Rutkowski; Willem C. Sauer
- Publisher
- John Wiley and Sons
- Year
- 1980
- Tongue
- English
- Weight
- 404 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0022-5142
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## Abstract In 10‐cm layers, batches (3 kg) of whole soya bean (Glycine max L var Evans) seeds at 14.3% moisture levels were dielectrically heated (frequency 27.12 MHz) to 115, 120 and 125°C. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as obse
Samples w i t h a degree o f m o d i f i c a t i o n of 2 8 5 , 48 %, 91 % a s w e l l a s unmodified f a b a bean p r o t e i n and c a s e i n were studied. Up t o 6 animals per group i n 6 groups were used i n metabolism cages and t h e N-balance method was c a r r i e d o u t x i t h s t a n d