Biological evaluation of a protein isolate from cowpea (Vigna unguiculata) seeds

Food Chemistry

Volumn 87, Issue 4, 2004, Pages 491-499

  Rangel, Alessandra ^a   Saraiva, Karina ^a   Schwengber, Patrícia ^a   Narciso, Marcelo S ^a   Domont, Gilberto B ^a   Ferreira, Sérgio T ^a   Pedrosa, Cristiana ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Cowpea seeds; Protein isolate; Protein quality; Vigna unguiculata

Indexed keywords

CASEIN; TRYPSIN; VICILIN;

AMINO ACID COMPOSITION; ANALYTIC METHOD; ARTICLE; COWPEA; DIET; EMULSION; EVALUATION; FOAMING; FOOD INDUSTRY; HEAT TREATMENT; HEMAGGLUTINATION; HISTOLOGY; ISOLATION PROCEDURE; NITROGEN BALANCE; NUTRITIONAL PARAMETERS; PLANT SEED; PROTEIN ISOLATION; SOLUBILITY;

VIGNA; VIGNA UNGUICULATA;

EID: 2942552819     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.023     Document Type: Article

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