STABILITY OF LIPIDS AND PROTEINS IN LEAF PROTEIN-CONCENTRATES

被引：10

作者：

HUDSON, BJF ^{[1
]}

KARIS, IG ^{[1
]}

机构：

[1] UNIV READING,DEPT FOOD SCI,READING RG1 5AQ,BERKSHIRE,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740270510

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：443 / 448

页数：6

共 21 条

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[2]

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[3]

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[4]

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[5]

HUDSON BJF, 1973, J SCI FD AGRIC, V24, P981

[6] USE OF 3 DYE-BINDING PROCEDURES FOR ASSESSMENT OF HEAT DAMAGE TO FOOD PROTEINS [J].

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CARPENTER, KJ .

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[7] INTERACTION OF PEROXIDIZING METHYL LINOLEATE WITH SOME PROTEINS AND AMINO-ACIDS [J].

KAREL, M ;

SCHAICH, K ;

ROY, RB .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (02) :159-163

[8]

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[9]

KUMMEROW FA, 1962, S FOODS LIPIDS THEIR, pCH16

[10] DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITY [J].

LABUZA, TP ;

CHOU, HE .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :112-113

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