IDENTIFICATION OF COLOR-CAUSING PIGMENTS IN BISCUITS CONTAINING COTTONSEED FLOUR-Reference-Cited by-同舟云学术

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IDENTIFICATION OF COLOR-CAUSING PIGMENTS IN BISCUITS CONTAINING COTTONSEED FLOUR

Published:1980-07 Issue:4 Volume:45 Page:953-957
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BLOUIN F. A.,CHERRY J. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07485.x/fullpdf

Reference16 articles.

1. Preliminary report on the nutritional significance of bound gossypol in cottonseed meal

2. Reaction of gossypol with free ϵ-amino groups of lysine in proteins

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Natural Colorants: Food Colorants from Natural Sources;Annual Review of Food Science and Technology;2017-02-28

2. Influence de l'humidité, des teneurs en coques et en gossypol total sur la couleur de la farine des amandes de graines de cotonnier;Journal of Food Engineering;1997-11

3. Utilization of Cottonseed Protein in Preparing New Edible Food Products;Developments in Food Science;1992

4. Characteristics and uses of glandless cottonseed food protein ingredients;Journal of the American Oil Chemists' Society;1987-07

5. A Process to Produce Light Colored Protein Isolate from Defatted Glandless Cottonseed Flour;Journal of Food Science;1984-05

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