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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]

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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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