QUANTIFICATION AND SOME CHEMICAL AND BIOCHEMICAL CHARACTERIZATION OF NITROGENOUS SUBSTANCES FROM VARIETIES OF COMMON BEANS (PHASEOLUS VULGARIS, L.).-Reference-Cited by-同舟云学术

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QUANTIFICATION AND SOME CHEMICAL AND BIOCHEMICAL CHARACTERIZATION OF NITROGENOUS SUBSTANCES FROM VARIETIES OF COMMON BEANS (PHASEOLUS VULGARIS, L.).

Published:1990-06 Issue:3 Volume:14 Page:233-247
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

SGARBIERI VALDEMIRO CARLOS,GALEAZZI MARIA ANTONIA MARTINS

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1990.tb00836.x/fullpdf

Reference33 articles.

1. Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris var Rosinha G2) proteins

2. AOAC., 1975 . Official Methods of Analysis of the Association of Official Analytical Chemists, 12th Ed. Washington, D. C.

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1. Proteínas em sementes de plantas leguminosas e oleaginosas: valor nutritivo e bioatividades;Avanços conceituais em nutrição humana: ciência e tecnologia de alimentos;2020

2. Sulphur γ-glutamyl peptides in mature seeds of common beans (Phaseolus vulgaris L.);Food Chemistry;1998-01

3. Chemically determined total and available methionine in beans (Phaseolus vulgaris L.) and isolated protein fractions;Food Chemistry;1996-01

4. Hard‐to‐cook phenomenon in common beans — A review;Critical Reviews in Food Science and Nutrition;1993-01

5. Naturally Occurring Toxicants and Food Constituents of Toxicological Interest;Food Safety 1990;1991

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