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Literature DB >> 14191426

A PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION.

W R Akeson, M A Stahmann.

Abstract

Keywords: FOOD ANALYSIS; PANCREATIC EXTRACTS; PEPSIN; PROTEINS

Mesh：

Substances：

Year: 1964 PMID： 14191426 DOI： 10.1093/jn/83.3.257

Source DB: PubMed Journal: J Nutr ISSN： 0022-3166 Impact factor: 4.798

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70 in total

1. Chemical composition, digestibility and antinutritional factors content of two wild legumes: Styphonolobium burseroides and Acacia bilimekii.

Authors: A Sotelo; P Migliaro; A Toledo; J Contreras
Journal: Plant Foods Hum Nutr Date: 1999 Impact factor: 3.921

2. Chemical composition and nutritional potential of yam bean seeds (Pachyrhizus erosus L. urban).

Authors: A C Santos; M S Cavalcanti; L C Coelho
Journal: Plant Foods Hum Nutr Date: 1996-01 Impact factor: 3.921

3. Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking.

Authors: A Kataria; B M Chauhan; D Punia
Journal: Plant Foods Hum Nutr Date: 1992-04 Impact factor: 3.921

4. Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours.

Authors: R Garg; S Dahiya
Journal: Plant Foods Hum Nutr Date: 2003 Impact factor: 3.921

5. Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations.

Authors: Jocelem Mastrodi Salgado; Bruno Sanches Rodrigues; Carlos Mario Donado-Pestana; Carlos Tadeu dos Santos Dias; Maressa Caldeira Morzelle
Journal: Plant Foods Hum Nutr Date: 2011-11 Impact factor: 3.921

A PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION.

1. Chemical composition, digestibility and antinutritional factors content of two wild legumes: Styphonolobium burseroides and Acacia bilimekii.

2. Chemical composition and nutritional potential of yam bean seeds (Pachyrhizus erosus L. urban).

3. Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking.

4. Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours.

5. Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations.

6. Development of quick cooking multi-grain dalia utilizing sprouted grains.

7. Amino acid composition, available lysine content and in vitro protein digestibility of selected tropical crop seeds.

8. Development, acceptability and nutritional value of weaning mixtures.

9. Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility.

10. Predigestion of soybean proteins with immobilized trypsin for infant formula.