Isolation, functional properties and potential use of protein preparations from lupin

Nahrung - Food

Volumn 45, Issue 6, 2001, Pages 396-398

  Lasztity R ^a   Khalil, M M ^b   Haraszi, R ^a   Baticz, O ^a   Tomoskozi S ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b Mansoura University   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; VEGETABLE PROTEIN;

APPLE; ARTICLE; BABY FOOD; BIOAVAILABILITY; CHEMISTRY; DIGESTION; HUMAN; INFANT; LEGUME; METABOLISM; NUTRITIONAL VALUE; PHYSIOLOGY; PLANT SEED; STANDARD;

AMINO ACIDS; BIOLOGICAL AVAILABILITY; DIGESTION; FABACEAE; HUMANS; INFANT; INFANT FOOD; MALUS; NUTRITIVE VALUE; SEEDS; VEGETABLE PROTEINS;

EID: 0035487655     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20011001)45:6<396::AID-FOOD396>3.0.CO;2-C     Document Type: Article

References (12)

1. Cerletti, P., Lupin seed proteins, in: Developments in Food Proteins-2. Ed. by B. J. F. Hudson, pp. 133-171. Appl. Sci. Publ., London 1983.
2. Duranti, M., Die Nahrung, 30 (1986) 2211-2227.
3. Lásztity, R., M. B. Abdel Samei and L. Sarkadi, in: Cereal Science and Technology Impact on a Changing Africa, pp. 763-775. Ed. by J. R. N. Taylor, P.G. Randall and J. H. Viljoen, CSIR, Pretoria 1983.
4. Raymundo, A., J. Frances, C. Gallegos, J. Empis and I. Sousa, Nahrung 42 (1998) 220-224.
5. Khalil-Osman, M.m Biochemical Studies on Protein Fortification of Foods. Ph. D. Thesis, Technical University of Budapest, 1990.
6. Langhasi, R., C. Villaume, X. Peletier, Hwei Ming Bau, A. Schwertz, J.-P. Nicolas and L. Mejean, J. Sci. Food Agric. 75 (1997) 80-86.
7. Williams, D. (ed.), Official Methods of Analysis of A.O.A.C., Arlington 1984.
8. Örsi, F., in: Amino Acid Composition and iological Value of Cereal Proteins. Ed. by R. Lásztity and M. Hidvégi, pp. 409-419. Reidel Publ., Dordrecht 1985.
9. Hsu, H. W., D. L. Vavale, C. D. Satterlee and B. A. Miller, J. Food Sci. 42 (1977) 1269-1273.
10. Salgó, A., K. Ganzler and J. Jécsai, in: Amino Acid Composition and Biological Value of Cereal Proteins, pp. 311-323, Ed. by R. Lásztity and M. Hidvégi, Reidel Publ., Dordrecht, 1985.
11. Hidvégi, M., and F. Békés, in Amino Acid Composition and Biological Value of Cereal Proteins, pp. 205-286. Ed. by R. Lásztity and M. Hidvégi, Reidel Publ., Dordrecht 1985.
12. Tömösközi, S., R. Lásztity, R. Haraszi and O. Baticz, Nahrung/ Food 45 (2001 399-401.