Effect of mild autoclaving and deamidisation on the nutritive value of protein fractions-Reference-Cited by-同舟云学术

Effect of mild autoclaving and deamidisation on the nutritive value of protein fractions

Published:1985-04 Issue:4 Volume:36 Page:305-310
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Goulet Gilles,Amiot Jean,Simard Clovis,Delisle Jocelyne,Brisson Germain J.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference29 articles.

1. Effects of variation in protein digestibility. In: Protein Quality in Humans: Assessment and in vitro Estimation. (; , Eds). AVI Publishing Company Inc., Connecticut, 1981, pp. 169–193.

2. Significance for humans of biologically active factors in soybeans and other food legumes

3. In vitro and in vivo studies on the digestibility of the major storage protein of the navy bean (Phaseolus vulgaris)

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

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1. Evaluation of Reduced Allergenicity of Deamidated Gliadin in a Mouse Model of Wheat-Gliadin Allergy Using an Antibody Prepared by a Peptide Containing Three Epitopes;Journal of Agricultural and Food Chemistry;2014-03-21

2. Effect of dry- versus wet-autoclaving of spray-dried egg albumen compared with casein as protein sources on apparent nitrogen and energy balance, plasma urea nitrogen and glucose concentrations, and growth performance of neonatal swine1;Journal of Animal Science;2010-08-01

3. Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation;Bioscience, Biotechnology, and Biochemistry;2007-04-23