메뉴 건너뛰기




Volumn 33, Issue 12, 2008, Pages 868-874

Weaning food from quality protein maize and chickpea extruded flours;Alimento para niños preparado conN harinas de maíz de calidad proteínica y garbazo extrudios

Author keywords

[No Author keywords available]

Indexed keywords

CICER ARIETINUM; ZEA MAYS;

EID: 62449108927     PISSN: 03781844     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (4)

References (40)
  • 2
    • 0002525354 scopus 로고
    • Gelatinization of corn grits by roll and extrusion cooking
    • Anderson RA, Conway HR, Pfeifer VF, Griffin ELJr (1969) Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci. Today 14: 4-7, 11-12.
    • (1969) Cereal Sci. Today , vol.14 , Issue.4-7 , pp. 11-12
    • Anderson, R.A.1    Conway, H.R.2    Pfeifer, V.F.3    ELJr, G.4
  • 3
    • 0004202155 scopus 로고    scopus 로고
    • th edn. Association of Analyst Chemists. Gaithersburg, MD, USA. Cap. 4, pp, cap. 12, pp, cap. 32, pp, cap. 45, pp
    • th edn. Association of Analyst Chemists. Gaithersburg, MD, USA. Cap. 4, pp. 25; cap. 12, pp. 7; cap. 32, pp. 1-2; cap. 45, pp. 59-60.
    • (1999) Official Methods of Analysis
  • 5
    • 0020760013 scopus 로고
    • Protein nutritional value of a biscuit processed by extrusion cooking: Effects on available lysine
    • Björck I, Noguchi A, Asp NG, Cheftel JC, Dahlqvist A (1983) Protein nutritional value of a biscuit processed by extrusion cooking: Effects on available lysine. J. Agric. Food Chem. 31: 488-492.
    • (1983) J. Agric. Food Chem , vol.31 , pp. 488-492
    • Björck, I.1    Noguchi, A.2    Asp, N.G.3    Cheftel, J.C.4    Dahlqvist, A.5
  • 6
    • 62449107847 scopus 로고    scopus 로고
    • Bockholt AJ, Rooney LW (1992) QPM hybrids for the United States. En Mertz ET (Ed,) Quality Protein Maize. American Association of Cereal Chemists St Paul, MN, EEUU. pp. 111-121.
    • Bockholt AJ, Rooney LW (1992) QPM hybrids for the United States. En Mertz ET (Ed,) Quality Protein Maize. American Association of Cereal Chemists St Paul, MN, EEUU. pp. 111-121.
  • 7
    • 0242296941 scopus 로고
    • Guidelines for the development of processed and packed weaning foods
    • Bressani R (1983) Guidelines for the development of processed and packed weaning foods. Food Nutr. Bull 5: 1-20.
    • (1983) Food Nutr. Bull , vol.5 , pp. 1-20
    • Bressani, R.1
  • 8
    • 33847266062 scopus 로고
    • Processed and packaged weaning foods: Development, manufacture and marketing
    • Mitzner N, Scrimshaw N, Morgan R Eds, MIT. Cambridge, MA, EEUU. pp
    • Bressani R, Harper JM, Whickstrom B (1984) Processed and packaged weaning foods: development, manufacture and marketing. En Mitzner N, Scrimshaw N, Morgan R (Eds.) Improving the Nutritional Status of Children During Weaning Period. MIT. Cambridge, MA, EEUU. pp. 51-64.
    • (1984) Improving the Nutritional Status of Children During Weaning Period , pp. 51-64
    • Bressani, R.1    Harper, J.M.2    Whickstrom, B.3
  • 9
    • 38849161578 scopus 로고    scopus 로고
    • Cerezal-Mezquita P, Carrasco-Verdejo A, Pinto-Ta- pia K, Romero-Palacios N, Arcos-Zavala R (2007) Suplemento alimenticio de alto contenido proteico para ninos de 2-5 años. Desarrollo de la formulatión y aceptabilidad. lnterciencia 32: 857-864.
    • Cerezal-Mezquita P, Carrasco-Verdejo A, Pinto-Ta- pia K, Romero-Palacios N, Arcos-Zavala R (2007) Suplemento alimenticio de alto contenido proteico para ninos de 2-5 años. Desarrollo de la formulatión y aceptabilidad. lnterciencia 32: 857-864.
  • 10
    • 84972901749 scopus 로고
    • Biochemistry and technology of chickpea (Cicer arietinum L) seeds
    • Chavan JK, Salunkhe DK (1987) Biochemistry and technology of chickpea (Cicer arietinum L) seeds. Crit. Rev. Food Sci. Nutr. 25: 107-158.
    • (1987) Crit. Rev. Food Sci. Nutr , vol.25 , pp. 107-158
    • Chavan, J.K.1    Salunkhe, D.K.2
  • 11
    • 0023798769 scopus 로고
    • Amino acid analysis using prhenylisothiocynate derivatives
    • Cohen SA, Strydam DJ (1988) Amino acid analysis using prhenylisothiocynate derivatives. Anal. Biochem. 174: 1-16.
    • (1988) Anal. Biochem , vol.174 , pp. 1-16
    • Cohen, S.A.1    Strydam, D.J.2
  • 13
    • 62449284763 scopus 로고    scopus 로고
    • Design Expert (2002) Expert Design. FAOSTAT. Food and Agriculture Organization of the United Nations. Roma, Italia. http//apps.fao.org/
    • Design Expert (2002) Expert Design. FAOSTAT. Food and Agriculture Organization of the United Nations. Roma, Italia. http//apps.fao.org/
  • 14
    • 0003511589 scopus 로고
    • FAO/WHO , FAO Food and Nutrition Paper 51. Food and Agriculture Organization of the United Nations, Roma, Italia. 66 pp
    • FAO/WHO (1991) Protein Quality Evaluation. FAO Food and Nutrition Paper 51. Food and Agriculture Organization of the United Nations, Roma, Italia. 66 pp.
    • (1991) Protein Quality Evaluation
  • 16
    • 0016586537 scopus 로고
    • Pellagra and amino acid imbalance
    • Gopalan C, Rao KSJ (1975) Pellagra and amino acid imbalance. Vitam. Horm. 33: 505-528.
    • (1975) Vitam. Horm , vol.33 , pp. 505-528
    • Gopalan, C.1    Rao, K.S.J.2
  • 17
    • 0242332832 scopus 로고    scopus 로고
    • lnterciencia 28
    • Granito M, Torres A, Guerra M (2003) Desarrollo y evaluatión de una pasta a base de trigo, maíz, yuca y frijol. lnterciencia 28: 372-379.
    • (2003) , pp. 372-379
    • Granito, M.1    Torres, A.2    Guerra, M.3
  • 18
    • 84987365773 scopus 로고
    • Effect of temperature on properties of extrudates from high starch frac-tions of navy, pinto and chickpea beans
    • Gujska E, Khan K (1990) Effect of temperature on properties of extrudates from high starch frac-tions of navy, pinto and chickpea beans. J. Food Sci. 55: 466-469.
    • (1990) J. Food Sci , vol.55 , pp. 466-469
    • Gujska, E.1    Khan, K.2
  • 19
    • 0027491481 scopus 로고
    • Systematic appoach to the development of plasma amino acid analises by high-performance liquid chomatography with ultraviolet detection with precolum derivatization using phenylisothiocynate
    • Hariharan M, Sundar N, Vannoord T (1993) Systematic appoach to the development of plasma amino acid analises by high-performance liquid chomatography with ultraviolet detection with precolum derivatization using phenylisothiocynate. J. Chromatogr. 621: 15-22.
    • (1993) J. Chromatogr , vol.621 , pp. 15-22
    • Hariharan, M.1    Sundar, N.2    Vannoord, T.3
  • 20
    • 77956999664 scopus 로고
    • Performic acid oxidation
    • Hirs CWH (1967) Performic acid oxidation. Meth. Enzymol. 11: 197-199.
    • (1967) Meth. Enzymol , vol.11 , pp. 197-199
    • Hirs, C.W.H.1
  • 21
    • 84987277428 scopus 로고
    • A multienzyme technique for estimating protein digestibility
    • Hsu HW, Vavak DL, Satterlee LD, Miller GA (1977) A multienzyme technique for estimating protein digestibility. J. Food Sci. 42: 1269-1273.
    • (1977) J. Food Sci , vol.42 , pp. 1269-1273
    • Hsu, H.W.1    Vavak, D.L.2    Satterlee, L.D.3    Miller, G.A.4
  • 22
    • 84985231158 scopus 로고
    • Reactive lysine in foodstuffs as measured by rapid dye-binding procedure
    • Hurrell RF, Lerman P, Carpenter JK (1979) Reactive lysine in foodstuffs as measured by rapid dye-binding procedure. J. Food Sci. 44: 1221-1227.
    • (1979) J. Food Sci , vol.44 , pp. 1221-1227
    • Hurrell, R.F.1    Lerman, P.2    Carpenter, J.K.3
  • 23
    • 62449267632 scopus 로고    scopus 로고
    • La galleta escolar nutricionalmente mejorada. Instituto de Nutrición de Centro América y Panamá
    • INCAP , Guatemala
    • INCAP (2002) La galleta escolar nutricionalmente mejorada. Instituto de Nutrición de Centro América y Panamá. Notas Técnicas PP/NT/005. Guatemala.
    • (2002) Notas Técnicas PP/NT/005
  • 24
    • 62449219637 scopus 로고    scopus 로고
    • QPM Maíz de Alta Calidad Pro-teica. Doble de Proteína del Maíz Normal
    • INIFAP , SAGAR. México. Marzo-abril II-2
    • INIFAP (1999) QPM Maíz de Alta Calidad Pro-teica. Doble de Proteína del Maíz Normal. INIFAP Produce. SAGAR. México. Marzo-abril II-2.
    • (1999) INIFAP Produce
  • 25
    • 0029356298 scopus 로고
    • Nutritional evaluation of desi and kabuli chickpeas and their products commonly consumed in Pakistan
    • Khan MA, Akhtar N, Ullah I, Jaffery S (1995) Nutritional evaluation of desi and kabuli chickpeas and their products commonly consumed in Pakistan. Int. J. Food Sci. Nutr. 46: 215-223.
    • (1995) Int. J. Food Sci. Nutr , vol.46 , pp. 215-223
    • Khan, M.A.1    Akhtar, N.2    Ullah, I.3    Jaffery, S.4
  • 26
    • 0002384997 scopus 로고
    • The effect of water activity on reaction kinetics of food deterioration
    • Labuza TP (1980) The effect of water activity on reaction kinetics of food deterioration. Food Te-chnol. 34: 36.
    • (1980) Food Te-chnol , vol.34 , pp. 36
    • Labuza, T.P.1
  • 28
    • 0000683619 scopus 로고
    • Nutritional appraisal of extruded foods
    • Mercier C (1993) Nutritional appraisal of extruded foods. Int. J. Food Sci. Nutr. 44: 545-553.
    • (1993) Int. J. Food Sci. Nutr , vol.44 , pp. 545-553
    • Mercier, C.1
  • 29
    • 0001311990 scopus 로고
    • Mutant gene that changes protein composition and increases lysine content of maize endosperm
    • Mertz ET, Bates LS, Nelson OE (1964) Mutant gene that changes protein composition and increases lysine content of maize endosperm. Science 145: 279-280.
    • (1964) Science , vol.145 , pp. 279-280
    • Mertz, E.T.1    Bates, L.S.2    Nelson, O.E.3
  • 32
    • 62449241004 scopus 로고    scopus 로고
    • Mitzner K, Scrismshaw N, Morgan R (1984) Improving the nutrition states of children during the weaning period. HOVIPREP/MIT. Cambrigde, MA, EEUU. 258 pp.
    • Mitzner K, Scrismshaw N, Morgan R (1984) Improving the nutrition states of children during the weaning period. HOVIPREP/MIT. Cambrigde, MA, EEUU. 258 pp.
  • 33
    • 0011348191 scopus 로고
    • NRC , National Research Council. National Academic Press. Washington, DC, EEUU. 100 pp
    • NRC (1988) Quality Protein Maize. National Research Council. National Academic Press. Washington, DC, EEUU. 100 pp.
    • (1988) Quality Protein Maize
  • 35
    • 1042267900 scopus 로고    scopus 로고
    • Solid state fermentation process for production of chickpea (Cicer arietinum L.) tempeh flour. Physicochemical and nutritional characteristics of the product
    • Reyes-Moreno C, Cuevas-Rodríguez EO, Milán-Carrillo J, Cárdenas-Valenzuela O, Barrón-Hoyos J (2004) Solid state fermentation process for production of chickpea (Cicer arietinum L.) tempeh flour. Physicochemical and nutritional characteristics of the product. J. Sci. Food Agric. 84: 271-278.
    • (2004) J. Sci. Food Agric , vol.84 , pp. 271-278
    • Reyes-Moreno, C.1    Cuevas-Rodríguez, E.O.2    Milán-Carrillo, J.3    Cárdenas-Valenzuela, O.4    Barrón-Hoyos, J.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.