Influence of processing on the nutritional value of proteins
- 1 January 1983
- journal article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 32 (3-4) , 439-453
- https://doi.org/10.1007/bf01091200
Abstract
No abstract availableKeywords
This publication has 40 references indexed in Scilit:
- Zur Alkalibehandlung von Proteinen. 5. Mitt. Die Bildung von Lysinoalanin in β‐Casein und β‐LactoglobulinMolecular Nutrition & Food Research, 1980
- Oxidation of methionine residues of food proteins and nutritional availability of protein-bound methionine sulphoxideFood Chemistry, 1978
- The photodecomposition of tryptophan peptidesBiochimica et Biophysica Acta (BBA) - General Subjects, 1977
- Mechanisms of heat damage in proteinsBritish Journal of Nutrition, 1976
- Interactions of polyphenols with proteins in plants and plant productsPlant Foods for Human Nutrition, 1975
- Acetone‐sensitized anaerobic photo‐oxidation of methionineFEBS Letters, 1970
- Mechanisms of heat damage in proteinsBritish Journal of Nutrition, 1970
- Possible Toxic Factor of Trichloroethylene-extracted Soybean Oil Meal3Journal of the American Chemical Society, 1959
- S-(DICHLOROVINYL)-L-CYSTEINE: AN AGENT CAUSING FATAL APLASTIC ANEMIA IN CALVES1Journal of the American Chemical Society, 1957
- Mechanism of Alkaline Degradation of Cystine Residues in ProteinsNature, 1957