PROCESSED PROTEIN FOODS CHARACTERIZED BY INVITRO DIGESTION RATES

被引：6

作者：

HUNG, ND ^{[1
]}

CSEKE, E ^{[1
]}

VAS, M ^{[1
]}

SZABOLCSI, G ^{[1
]}

机构：

[1] HUNGARIAN ACAD SCI,BIOL RES CTR,INST ENZYMOL,H-1502 BUDAPEST,HUNGARY

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12840.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1543 / &

共 8 条

[1]

BENEDEK J, 1983, RCT WO831179 INT PUB

[2] PROTEIN DIGESTIBILITY OF THE SAME PROTEIN PREPARATIONS BY HUMAN AND RAT ASSAYS AND BY INVITRO ENZYMIC DIGESTION METHODS [J].

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SATTERLEE, LD ;

HACKLER, LR .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1980, 33 (03) :677-686

[3]

DEVENYI T, 1982, METHOD MODIFYING CON

[4] MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY [J].

HSU, HW ;

VAVAK, DL ;

SATTERLEE, LD ;

MILLER, GA .

JOURNAL OF FOOD SCIENCE, 1977, 42 (05) :1269-1273

[5] RELATIVE TRYPTIC DIGESTION RATES OF FOOD PROTEINS [J].

HUNG, ND ;

VAS, M ;

CSEKE, E ;

SZABOLSCI, G .

JOURNAL OF FOOD SCIENCE, 1984, 49 (06) :1535-1542

[6]

MARSHALL HF, 1979, NUTR REP INT, V19, P901

[7]

PEDERSEN B, 1981, Z TIERPHYSIOL TIERER, V45, P190

[8]

RICH N, 1980, NUTR REP INT, V2, P285

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