Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties-Reference-Cited by-同舟云学术

Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties

Published:2022-12-07 Issue:2 Volume:100 Page:460-472
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Nosworthy Matthew G.¹²³^ORCID,Hernandez‐Alvarez Alan J.⁴,Franczyk Adam J.²,Medina Gerardo²,Neufeld Jason²,Arcand Yves⁵,Ribéreau Sabine⁵,Sánchez‐Velázquez Oscar Abel⁶,House James D.²⁷⁸⁹¹⁰

Affiliation:

1. Agriculture and Agri‐Food Canada, Guelph Research & Development Centre Guelph Ontario Canada

2. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada

3. College of Pharmacy and Nutrition University of Saskatchewan Saskatoon Saskatchewan Canada

4. School of Food Science and Nutrition University of Leeds Leeds UK

5. Agriculture and Agri‐Food Canada, Food R&D Centre St‐Hyacinthe Quebec Canada

6. Programa Regional de Posgrado en Biotecnología, Universidad Autónoma de Sinaloa, Culiacan Culiacan Sinaloa Mexico

7. Richardson Centre for Functional Foods and Nutraceuticals Winnipeg Manitoba Canada

8. Department of Food Science University of Manitoba Winnipeg Manitoba Canada

9. Canadian Centre for Agri‐Food Research in Health and Medicine Winnipeg Manitoba Canada

10. Department of Animal Science University of Manitoba Winnipeg Manitoba Canada

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10623

Reference59 articles.

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2. AOAC.1995.AOAC Official methods of analysis: Published: Gaitherburg Md. <1998‐>.

3. Evaluation of protein nutritive quality of wheat cultivars in feeding studies;Barabas Z.;J Cereal Research Communications,1989

4. Development of low cost and eco-friendly feed for various candidate species for the sustainability of commercial aquaculture and reduction of aquatic pollution

5. Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymic digestion methods

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