USE OF 3 DYE-BINDING PROCEDURES FOR ASSESSMENT OF HEAT DAMAGE TO FOOD PROTEINS

被引：35

作者：

HURRELL, RF ^{[1
]}

CARPENTER, KJ ^{[1
]}

机构：

[1] UNIV CAMBRIDGE,DEPT APPL BIOL,CAMBRIDGE CB2 3DX,ENGLAND

来源：

BRITISH JOURNAL OF NUTRITION | 1975年 / 33卷 / 01期

关键词：

D O I：

10.1079/BJN19750013

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：101 / 115

页数：15

共 48 条

[1] EFFECTS OF HEAT PROCESSING ON NUTRITIONAL VALUE OF GROUNDNUT PRODUCTS .2. INDIVIDUAL AMINO ACIDS [J].

ANANTHARAMAN, K ;

CARPENTER, KJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (08) :412-+

[2] CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PROTEIN FEEDS FOR POULTRY [J].

ASCARELLI, I ;

GESTETNER, B .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (08) :401-+

[3] DYE-BINDING CAPACITY OF MILK PROTEINS FOR AMIDO BLACK 10B AND ORANGE G [J].

ASHWORTH, US ;

CHAUDRY, MA .

JOURNAL OF DAIRY SCIENCE, 1962, 45 (08) :952-&

[4] DETERMINATION OF PROTEIN IN DAIRY PRODUCTS BY DYE-BINDING [J].

ASHWORTH, US .

JOURNAL OF DAIRY SCIENCE, 1966, 49 (02) :133-&

[5]

ASHWORTH US, 1971, J FD SCI, V33, P509

[6]

ASHWORTH US, 1971, J DAIRY SCI, V54, P1952

[7]

ASQUITH RS, 1971, J SOC DYERS COLOUR, V87, P181

[8] NUTRITIVE VALUE OF MEAT MEALS .2. INFLUENCE OF RAW MATERIALS AND PROCESSING ON PROTEIN QUALITY [J].

ATKINSON, J ;

CARPENTER, KJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (07) :366-+

[9] MECHANISMS OF HEAT DAMAGE IN PROTEINS .2. CHEMICAL CHANGES IN PURE PROTEINS [J].

BJARNASO.J ;

CARPENTE.KJ .

BRITISH JOURNAL OF NUTRITION, 1970, 24 (01) :313-&

[10] MECHANISMS OF HEAT DAMAGE IN PROTEINS .I. MODELS WITH ACYLATED LYSINE UNITS [J].

BJARNASON, J ;

CARPENTER, KJ .

BRITISH JOURNAL OF NUTRITION, 1969, 23 (04) :859-+

← 1 2 3 4 5 →