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Journal Abstract Search

124 related items for PubMed ID: 5131530

  • 1. Effects of heat processing on the nutritional value of groundnut products. II. Individual amino acids.
    Anantharaman K, Carpenter KJ.
    J Sci Food Agric; 1971 Aug; 22(8):412-8. PubMed ID: 5131530
    [No Abstract] [Full Text] [Related]

  • 2. The nutritive value of groundnutprotein. 1. Some effects of heat upon nutritive value, protein composition and enzyme inhibitory activity.
    Woodham AA, Dawson R.
    Br J Nutr; 1968 Dec; 22(4):589-600. PubMed ID: 5712029
    [No Abstract] [Full Text] [Related]

  • 3. Effects of heat processing on the nutritional value of groundnut products. I. Protein quality of groundnut cotyledons for rats.
    Anantharaman K, Carpenter KJ.
    J Sci Food Agric; 1969 Dec; 20(12):703-8. PubMed ID: 5373720
    [No Abstract] [Full Text] [Related]

  • 4. Chick bioassay of available methionine and sulphur amino acids (SAA). Assay of African oil bean meal (Pentaclethra macrophylla Benth), conophor seed meal (Tetracarpidium conophorum, Hutch) and groundnut meals (Arachis hypogeae Linn).
    Njike MC, Mba AU, Oyenuga VA.
    J Sci Food Agric; 1975 Jun; 26(6):807-14. PubMed ID: 1160362
    [No Abstract] [Full Text] [Related]

  • 5. Composition and nutritive value of cashew nut to the rat.
    Fetuga B, Babatunde G, Oyenuga V.
    J Agric Food Chem; 1974 Jun; 22(4):678-82. PubMed ID: 4858280
    [No Abstract] [Full Text] [Related]

  • 6. Biological availability of amino acids.
    Meade RJ.
    J Anim Sci; 1972 Sep; 35(3):713-23. PubMed ID: 4626785
    [No Abstract] [Full Text] [Related]

  • 7. Growth factors in the fish meal component of catfish diets.
    Andrews JW, Page JW.
    J Nutr; 1974 Aug; 104(8):1091-6. PubMed ID: 4859346
    [No Abstract] [Full Text] [Related]

  • 8. Nutritive value of groundnut (Arachis hypogaea). 1. Amino acid composition of different varieties of groundnut grown in the Punjab.
    Chopra AK, Sidhu GS.
    Br J Nutr; 1967 Aug; 21(3):519-25. PubMed ID: 6052870
    [No Abstract] [Full Text] [Related]

  • 9. [Studies on the amino acid composition of some African legumes].
    Vangala RR, Menden E.
    Int Z Vitaminforsch; 1969 Aug; 39(2):203-9. PubMed ID: 5807274
    [No Abstract] [Full Text] [Related]

  • 10. Nutritive value of groundnut proteins fortified with limiting amino acids as determined by slope-ratio technique.
    Sundaravalli OE, Rao MN.
    Nutr Dieta Eur Rev Nutr Diet; 1969 Aug; 11(2):101-8. PubMed ID: 5818644
    [No Abstract] [Full Text] [Related]

  • 11. Nutritional significance of cross-link formation during food processing.
    Hurrell RF, Carpenter KJ.
    Adv Exp Med Biol; 1977 Aug; 86B():225-38. PubMed ID: 906918
    [Abstract] [Full Text] [Related]

  • 12. Studies on the protein efficiency ratio method for the evaluation of poultry feed supplements. Modifications associated with choice of dietary protein level for assay.
    Buamah TF, Singsen EP.
    J Nutr; 1975 Jun; 105(6):688-700. PubMed ID: 1170286
    [Abstract] [Full Text] [Related]

  • 13. [Findings concerning the decrease of amino acid content during ther heating of proteins].
    Svábová-Stronová M.
    Nahrung; 1971 Jun; 15(5):545-9. PubMed ID: 5172890
    [No Abstract] [Full Text] [Related]

  • 14. [Paper chromatographic amino acids analysis of natural compounds].
    Schröder I.
    Pharmazie; 1967 May; 22(5):246-8. PubMed ID: 5623937
    [No Abstract] [Full Text] [Related]

  • 15. Effect of diet on levels of amino acids in plasma and tissues.
    Featherston WR.
    Poult Sci; 1972 Jan; 51(1):17-27. PubMed ID: 4566136
    [No Abstract] [Full Text] [Related]

  • 16. Mechanisms of heat damage in proteins. 5. The nutritional values of heat-damaged and propionylated proteins as sources of lysine, methionine and tryptophan.
    Varnish SA, Carpenter KJ.
    Br J Nutr; 1975 Sep; 34(2):325-37. PubMed ID: 1174500
    [Abstract] [Full Text] [Related]

  • 17. The proximate chemical composition and the amino acid content of some Nigerian oil seeds.
    Mba AU, Njike MC, Oyenuga VA.
    J Sci Food Agric; 1974 Dec; 25(12):1547-53. PubMed ID: 4373617
    [No Abstract] [Full Text] [Related]

  • 18. Quantitative analysis of cystine, methionine, lysine, and nine other amino acids by a single oxidation--4 hour hydrolysis method.
    Gehrke CW, Rexroad PR, Schisla RM, Absheer JS, Zumwalt RW.
    J Assoc Off Anal Chem; 1987 Dec; 70(1):171-4. PubMed ID: 3104304
    [Abstract] [Full Text] [Related]

  • 19. The protein digestibility-corrected amino acid score method overestimates quality of proteins containing antinutritional factors and of poorly digestible proteins supplemented with limiting amino acids in rats.
    Sarwar G.
    J Nutr; 1997 May; 127(5):758-64. PubMed ID: 9164998
    [Abstract] [Full Text] [Related]

  • 20. Studies on protein quality of green gram (Phaseolus aureus).
    Khader V, Rao SV.
    Plant Foods Hum Nutr; 1996 Feb; 49(2):127-32. PubMed ID: 8811725
    [Abstract] [Full Text] [Related]

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