Bioavailability of tryptophan in selected foods by rat growth assay-Reference-Cited by-同舟云学术

Bioavailability of tryptophan in selected foods by rat growth assay

Published:1989-03 Issue:1 Volume:39 Page:85-91
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

McDonough F. E.,Bodwell C. E.,Wells P. A.,Kamalu J. A.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01092405.pdf

Reference12 articles.

1. Bodwell CE (1981) Use of amino acid data to predict protein nutritive value for adults. In: Protein Quality in Humans: Assessment and in vitro Estimation. Westport, Connecticut: AVI Publishing Company

2. Carpenter KJ (1984) Background paper 2: possible importance of protein digestibility and bioavailability of amino acids. Amer J Clin Nutr 40: 704?710

3. Codex alimentarius Commission Document Alinorm 85/30 (1984) Working Group's Report to the Third Session of CCVP on Methods for Evaluating Protein Quality. Food and Agriculture Organization. Rome, Italy

4. De Muelenaere HJH, Chen ML, Harper AE (1967) Assessment of factors influencing estimation of availability of threonine, isoleucine, and valine in cereal products. J Agr Food Chem 15: 318?23

5. Hugli TE, Moore S (1972) Determination of the tryptophan content of proteins by ion exchange chromotography of alkaline hydrolysates. J Biol Chem 247: 2828?34

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