Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 35, 2017, Pages 7790-7796

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

^a UNIVERSITY OF MANITOBA   (Canada)

^b Food Development Centre   (Canada)

^c Canadian International Grains Institute   (Canada)

^d UNIVERSITY OF MANITOBA   (Canada)

Author keywords

baking; DIAAS; Extrusion; PDCAAS; PER

Indexed keywords

AMINO ACIDS; BIOASSAY; EXTRUSION; PROCESSING; PROTEINS;

BAKING; DIAAS; INDISPENSABLE AMINO ACIDS; PDCAAS; PROCESSING METHOD; PROTEIN DIGESTIBILITY; PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORES; STRONG CORRELATION;

QUALITY CONTROL;

PLANT PROTEIN; PROTEIN INTAKE;

BIOLOGICAL MODEL; CHEMISTRY; COLOR; COOKING; DIGESTION; HUMAN; METABOLISM; NUTRITIONAL VALUE; PEA; PLANT SEED; PROTEIN INTAKE;

COLOR; COOKING; DIETARY PROTEINS; DIGESTION; HUMANS; MODELS, BIOLOGICAL; NUTRITIVE VALUE; PEAS; PLANT PROTEINS; SEEDS;

EID: 85029129779     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b03597     Document Type: Article

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