Reactions of chlorogenic acid and quercetin with a soy protein isolate - Influence on the in vivo food protein quality in rats

Molecular Nutrition and Food Research

Volumn 50, Issue 8, 2006, Pages 696-704

  Rohn, Sascha ^a,b   Petzke, Klaus J ^c   Rawel, Harshadrai M ^a   Kroll, Jürgen ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

Author keywords

Amino acid score; Plant phenolic compounds; Protein derivatization; Protein digestibility; Soy protein

Indexed keywords

AMINO ACID; CHLOROGENIC ACID; NITROGEN; QUERCETIN; SOYBEAN PROTEIN;

ANIMAL; ANIMAL FOOD; ARTICLE; BODY WEIGHT; CHEMISTRY; DIGESTION; EATING; MALE; METABOLISM; PROTEIN INTAKE; QUALITY CONTROL; RAT; URINE; WEANING; WISTAR RAT;

AMINO ACIDS; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; BODY WEIGHT; CHLOROGENIC ACID; DIETARY PROTEINS; DIGESTION; EATING; MALE; NITROGEN; QUALITY CONTROL; QUERCETIN; RATS; RATS, WISTAR; SOYBEAN PROTEINS; WEANING;

GLYCINE MAX;

EID: 33748416859     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200600043     Document Type: Article

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