Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality

British Journal of Nutrition

Volumn 108, Issue SUPPL. 2, 2012, Pages

  Gilani, G Sarwar ^a   Xiao, Chao Wu ^a   Cockell, Kevin A ^a  

^a HEALTH CANADA   (Canada)

Author keywords

Antinutritional factors; protein digestibility quality

Indexed keywords

AMINO ACID; LYSINOALANINE; NUCLEIC ACID BASE; PHYTIC ACID; PROTEIN; TANNIN DERIVATIVE; TRYPSIN INHIBITOR;

AGE; AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ARTICLE; BIOAVAILABILITY; DEVELOPING COUNTRY; FOOD PROCESSING; GLYCATION; NUTRITIONAL ASSESSMENT; NUTRITIONAL STATUS; PROTEIN DETERMINATION; PROTEIN INTAKE; PROTEIN METABOLISM; PROTEIN QUALITY;

AMINO ACIDS; ANIMALS; BIOLOGICAL AVAILABILITY; DEVELOPING COUNTRIES; DIET; DIETARY PROTEINS; DIGESTION; FOOD HANDLING; GLUCOSINOLATES; GOSSYPOL; HEMAGGLUTININS; LYSINOALANINE; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHYTIC ACID; PLANTS, EDIBLE; TANNINS; TRYPSIN INHIBITORS;

BRASSICA NAPUS VAR. NAPUS; MICROPUS; PHASEOLUS VULGARIS; RATTUS; SUIDAE; TRITICUM AESTIVUM;

EID: 84868154663     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114512002371     Document Type: Article

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