Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)

Food Chemistry

Volumn 240, Issue , 2018, Pages 588-593

  Nosworthy, Matthew G ^a   Medina, Gerardo ^a   Franczyk, Adam J ^a   Neufeld, Jason ^a   Appah, Paulyn ^b   Utioh, Alphonsus ^b   Frohlich, Peter ^c   House, James D ^a,d  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Food Development Centre   (Canada)

^c Canadian International Grains Institute   (Canada)

^d UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Extrusion; In vitro; Lentil; PDCAAS; PER; Protein quality

Indexed keywords

AMINO ACIDS; BIOASSAY; EXTRUSION; PROCESSING;

IN-VITRO; INDISPENSABLE AMINO ACIDS; LENTIL; LENTIL (LENS CULINARIS); PDCAAS; PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORES; PROTEIN EFFICIENCY RATIO; PROTEIN QUALITY;

PROTEINS;

CYSTEINE; METHIONINE; PROTEIN; SULFUR AMINO ACID; TRYPTOPHAN;

AMINO ACID COMPOSITION; ARTICLE; CONTROLLED STUDY; IN VITRO STUDY; IN VIVO STUDY; LENTIL; NONHUMAN; PROTEIN CONTENT; PROTEIN QUALITY; COOKING; DIGESTION; FLOUR; PROTEIN INTAKE;

COOKING; DIETARY PROTEINS; DIGESTION; FLOUR; LENS PLANT;

EID: 85026763178     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.129     Document Type: Article

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