Nutritional Evaluation of Protein Foods. Herausgegeben von P. L. PELLET and V. R. YOUNG. 154 Seiten, 6 Abb., 18 Tab. The United Nations University Japan 1980.doi:10.1002/food.19820260315J. ProllJohn Wiley & Sons, LtdFood / Nahrung
Part I, on background and discussion, is of 7 chapters on: the requirement of man for protein and amino acids as basis for evaluating protein quality of foods or diets; methods of estimating nitrogen and amino acids in foods; chemica......
The importance of being lazy -- using lazy evaluation to process queries to HPSG grammars Linguistic theories formulated in the architecture of {\\sc hpsg} can be veryprecise and explicit since {\\sc hpsg} provides a formally well-defined setup... T Götz,WD Meurers - 《Computer Science...
Nutritional evaluation of an indigenous low cost protein food A study of supplementary feeding was conducted on children with a protein food (edible fish powder in the form of 'chutney') for 35 days and the effect ass... JP Chungath,K Gopakumar,AV Shenoy,... 被引量: 0发表: 1980年 ...
It discusses methods used for protein quality evaluation, research needs to facilitate labeling foods for protein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships. Recent studies on the nutritional ...
The ratios of unsaturated to saturated fatty acids (U/S) of the blends were 3.18... J Wiseman,DJA Cole,B Hardy - 《Animal Production》 被引量: 50发表: 2010年 Nutritional evaluation, with emphasis on protein quality, of maize‐based complementary foods enriched with soya bean and cowpea ...
We were interested in determining whether the low protein content of pea seeds (Pisum sativum L.) as compared to soya bean seeds (Glycine max L. Merrill) m... MADISON J. T.,THOMPSON J. F.,MUENSTER A. E. - 《Annals of Botany》 被引量: 89发表: 1981年 Evaluation of the nutritional...
protein and 2950 i.u. of vitamin A in addition to other nutrients was found... SS Sail,DG Shah,SK Ambady - 《Indian Journal of Pediatrics》 被引量: 2发表: 1972年 Improving mother's skills in the technology of making main foods and healthy snacks and the nutritional status of pre-...
The quality of protein was also assayed by animal feeding experiments. The net protein utilization (NPU) of the banana-soy flakes was 55·9, the biological value (BV) was 67·9, and true digestibility (TD) was 83·1. The nutritional density of a beverage made of rehydrated banana-soy ...
Protein isolates were prepared from both sweet and bitter lupin seed flours by two different methods, i.e. by alkaline water extraction/isoelectric precipi... TA El-Adawy,EH Rahma,AA El-Bedawey,... - 《Food Chemistry》 被引量: 174发表: 2001年 Production and nutritional evaluation of extrus...