Nutrient composition and protein quality of minor millets

1989 ◽  
Vol 39 (2) ◽  
pp. 201-208 ◽  
Author(s):  
Pasala Geervani ◽  
Bjorn O. Eggum
Keyword(s):  
Protein Quality ◽  
Nutrient Composition ◽  
Minor Millets

Nutrient composition and protein quality of wild gathered foods from Mali

1994 ◽  
Vol 45 (4) ◽  
pp. 275-286 ◽  
Author(s):  
M. Beseth Nordeide ◽  
H. Holm ◽  
A. Oshaug
Keyword(s):  
Protein Quality ◽  
Nutrient Composition

Nutrient composition and protein quality of microalgae meals produced from the marine prymnesiophyte Pavlova sp. 459 mass-cultivated in enclosed photobioreactors for potential use in salmonid aquafeeds

2019 ◽  
Vol 32 (1) ◽  
pp. 299-318 ◽  
Author(s):  
Sean M. Tibbetts ◽  
Shane J. J. Patelakis ◽  
Crystal G. Whitney-Lalonde ◽  
Laura L. Garrison ◽  
Cheryl L. Wall ◽  
...  
Keyword(s):  
Protein Quality ◽  
Nutrient Composition ◽  
Potential Use

scholarly journals Nutrient Composition and Protein Quality of Four Species of the Curcubitaceae Family

2014 ◽  
Vol 6 (7) ◽  
pp. 843-851 ◽  
Author(s):  
Matilda Steiner-Asiedu ◽  
Peter Nuro-Ameyaw ◽  
Isaac Agbemafle ◽  
Sarah H. Hammond ◽  
Kweku Tano-Debrah
Keyword(s):  
Protein Quality ◽  
Nutrient Composition

Effect of heating and fortification with lysine on protein quality of minor millets

1989 ◽  
Vol 39 (4) ◽  
pp. 349-357 ◽  
Author(s):  
P. Geervani ◽  
Bjorn O. Eggum
Keyword(s):  
Protein Quality ◽  
Minor Millets

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

Alfalfa Concentrates in Nutrition, Protein Quality of an Alfalfa Concentrate

1962 ◽  
Vol 10 (5) ◽  
pp. 422-425 ◽  
Author(s):  
R. L. Larson ◽  
A. W. Halverson
Keyword(s):  
Protein Quality

Improving the mineral reserves and protein quality of maize (Zea mays L.) kernels using unique genes

1993 ◽  
Vol 155-156 (1) ◽  
pp. 215-218 ◽  
Author(s):  
R. M. Welch ◽  
M. E. Smith ◽  
D. R. van Campen ◽  
S. C. Schaefer
Keyword(s):  
Zea Mays ◽  
Protein Quality ◽  
Zea Mays L ◽  
Unique Genes ◽  
Mineral Reserves

scholarly journals A Chick Bioassay for Evaluating the Protein Quality of Dry Breakfast Cereals

1971 ◽  
Vol 50 (1) ◽  
pp. 300-302 ◽  
Author(s):  
D.L. Blambeeg
Keyword(s):  
Protein Quality ◽  
Breakfast Cereals
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