Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies-Reference-Cited by-同舟云学术

Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

Published:2017-05-09 Issue:19 Volume:65 Page:3919-3925
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nosworthy Matthew G.¹,Franczyk Adam¹,Zimoch-Korzycka Anna²,Appah Paulyn³,Utioh Alphonsus³,Neufeld Jason¹,House James D.¹^ORCID

Affiliation:

1. Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2

2. Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland

3. Food Development Centre, Portage la Prarie, Manitoba, Canada R1N 3J9

Funder

University of Manitoba

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00697

Reference33 articles.

1. Beans (Phaseolus spp.) – model food legumes

2. Comparisons between True Digestibility of Total Nitrogen and Limiting Amino Acids in Vegetable Proteins Fed to Rats