Literature DB >> 4826076

Effect of dehulling and heat processing on nutritional value of sesame proteins.

M C Sastry, N Subramanian, H A Parpia.   

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Year:  1974        PMID： 4826076     DOI： 10.1007/bf02639718

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  5 in total

1.  The estimation of the available lysine in animal-protein foods.

Authors:  K J CARPENTER
Journal:  Biochem J       Date:  1960-12       Impact factor: 3.857

2.  The net protein utilization and the protein efficiency ratio of sesme proteins supplemented with lysin to levels present in FAO reference protein pattern and milk.

Authors:  A A JOSEPH; P K TASKER; K JOSEPH; M N RAO; M SWAMINATHAN; A N SANKARAN; A SREENIVASAN; V SUBRAHMANYAN
Journal:  Ann Biochem Exp Med       Date:  1962-05

3.  Evaluation of protein quality in cottonseed meals by chick growth and by a chemical index method.

Authors:  C M LYMAN; W Y CHANG; J R COUCH
Journal:  J Nutr       Date:  1953-04       Impact factor: 4.798

4.  The effects of processing temperatures on the amino acid content of sunflower seed oil meal.

Authors:  R RENNER; D R CLANDININ; A B MORRISON; A R ROBBLEE
Journal:  J Nutr       Date:  1953-08       Impact factor: 4.798

5.  Studies on the heat inactivation of lysine in soy bean oil meal.

Authors:  R J EVANS; H A BUTTS
Journal:  J Biol Chem       Date:  1948-08       Impact factor: 5.157
  5 in total
  2 in total

1.  Selection of process parameters for producing high quality defatted sesame flour at pilot scale.

Authors:  M R Manikantan; Rajiv Sharma; D N Yadav; R K Gupta
Journal:  J Food Sci Technol       Date:  2013-09-13       Impact factor: 2.701

Review 2.  Sesame protein: a review and prospectus.

Authors:  L A Johnson; T M Suleiman; E W Lusas
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849
  2 in total

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