Protein fraction in edible Macedonian mushrooms

European Food Research and Technology

Volumn 212, Issue 4, 2001, Pages 469-472

  Petrovska, Biljana Bauer ^a  

^a SS Cyril and Methodius University Faculty of Pharmacy   (Macedonia)

Author keywords

Mushrooms; Protein content; Protein fractions

Indexed keywords

EID: 1542369079     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000285     Document Type: Conference Paper

References (10)

1. AOAC (1990) Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Arlington, VA
2. Bozac R (ed) (1996) Mushrooms. Veri-M, Skopje
3. Braaksma A, Schaap DJ (1996) Protein analysis of the common mushroom Agaricus bisporus. Postharvest biology and technology 1/2:119-127
4. Bressani R, Garcia-Vela LA (1990) Protein fraction in amaranth grain and their chemical characterization. J Agric Food Chem 38:1205-1209
5. Landry L, Moureaux T (1980) Distribution and amino acid composition of protein groups located in different histological parts of maize grain. J Agric Food Chem 28:1186-1191.
6. Neucere NJ, Sumrell G (1979) Protein fractions from five varieties of grain sorghum. J Agric Food Chem 27(4):809-812
7. Pomeranz Y (1974) Part I. In: Friedman M (ed), Protein nutritional quality of foods and feeds. Marcel Dekker, New York: pp 13-78
8. Souci SW, Fachmann W, Kraut H (1994) Food Composition and Nutrition Tables. Meddpharm-Scientific Publishers, Stuttgart
9. Vracaric B, Bakic J, Colic D, Lintner V, Mickovic M, Rajsic R, Stevanovic D, Uvalin M (eds) (1990) Nutrition in nature. Narodna knjiga, Beograd
10. Wang HL, Swain EW, Hesseltine CW, Gumbmann MR (1978) Protein quality of wild rice. J Agric Food Chem 26(2):309-12