Protein content and amino acids profile of pseudocereals

Food Chemistry

Volumn 193, Issue , 2016, Pages 55-61

  Mota, Carla ^a   Santos, Mariana ^a   Mauro, Raul ^b   Samman, Norma ^b   Matos, Ana Sofia ^c   Torres, Duarte ^d   Castanheira, Isabel ^a  

^a NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

^b Research Center for Food Technology Faculty of Engineering University of Jujuy   (Argentina)

^c UNIVERSIDADE NOVA DE LISBOA   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Data quality; EuroFIR; Food composition; Gluten free; UPLC

Indexed keywords

AMINO ACIDS; CROPS; PROTEINS;

DATA QUALITY; EUROFIR; FOOD COMPOSITIONS; GLUTEN-FREE; UPLC;

ASCORBIC ACID;

AMINO ACID; LEUCINE; METHIONINE; PHENYLALANINE; PROTEIN INTAKE;

AMINO ACID ANALYSIS; ARTICLE; BUCKWHEAT; CONTROLLED STUDY; FOOD COMPOSITION; GLUTEN FREE DIET; PROTEIN CONTENT; RICE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; AMARANTHUS; ANALYSIS; CHEMISTRY; CHENOPODIUM QUINOA; COMPARATIVE STUDY; FAGOPYRUM; FOOD GRAIN; ORYZA; PROTEIN INTAKE;

AMARANTHUS; AMINO ACIDS; CHENOPODIUM QUINOA; DIET, GLUTEN-FREE; DIETARY PROTEINS; EDIBLE GRAIN; FAGOPYRUM; LEUCINE; ORYZA;

EID: 84942879507     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.043     Document Type: Article

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