Enzymatic Release of Peptides, Methionine and Cystine from Dry Beans Following Various Heat Treatments
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb07732.x/fullpdf
Reference38 articles.
1. Utilization of L-Methionine Sulfoxide, L-Methionine Sulfone and Cysteic Acid by the Weanling Rat
2. INFLUENCE OF TIME AND CONDITIONS OF STORAGE ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF A DRY BEAN (Phaseolus vulgaris, L.) VARIETY ROSINHA G2
3. Digestibility of legumes and available lysine content
4. Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins
5. Isolation and Characterization of the Major Protein from Great Northern Beans (Phaseolus vulgaris)
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1. Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis;Food Chemistry;1998-10
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3. In Vitro Digestibility of Albumin Proteins from Phaseolus vulgaris L. Effect of Chemical Modification;Journal of Agricultural and Food Chemistry;1996-01-01
4. Chemically determined total and available methionine in beans (Phaseolus vulgaris L.) and isolated protein fractions;Food Chemistry;1996-01
5. Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.);Journal of Food Science;1994-11
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