Nutritional assessment in vitro and in vivo of raw and extruded peas (Pisum sativum L.)

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2286-2290

  Alonso, Rubén ^a   Grant, George ^b   Dewey, Peter ^b   Marzo, Florencio ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Antinutritional factors; Extrusion cooking; Food transformation index; Pisum sativum; Protein efficiency ratio

Indexed keywords

VEGETABLE PROTEIN;

AMINO ACID DEFICIENCY; ANIMAL; ANIMAL FOOD; ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; DIGESTION; FOOD ANALYSIS; HEMAGGLUTINATION TEST; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALE; NUTRITION; NUTRITIONAL VALUE; PEA; PROTEIN DENATURATION; RABBIT; RAT; RAT STRAIN;

ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; COOKERY; DIETARY FIBER; DIGESTION; HEMAGGLUTINATION TESTS; MALE; NUTRITIVE VALUE; PEAS; PLANT PROTEINS; RABBITS; RATS; RATS, WISTAR;

EID: 0033918783     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000095o     Document Type: Article

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