Wool keratin – A novel dietary protein source: Nutritional value and toxicological assessment

Author:

Dias George J.,Haththotuwa Thilanka N.,Rowlands David S.,Gram Martin,Bekhit Alaa El-Din A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Methods of keratin extraction from poultry feathers and their effects on antioxidant activity of extracted keratin;Alahyaribeik;International Journal of Biological Macromolecules,2020

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3. Arginine clinical potential of a semi-essential amino acid;Appleton;Gale Academic OneFile,2002

4. Protein intake trends and conformity with the Dietary Reference Intakes in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001–2014;Berryman;American Journal of Clinical Nutrition,2018

5. Pulsed electric field: Role in protein digestion of beef Biceps femoris;Bhat;Innovative Food Science and Emerging Technologies,2018

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