Effect of processing on the in vitro and in vivo protein quality of beans (Phaseolus vulgaris and Vicia Faba)

Nutrients

Volumn 10, Issue 6, 2018, Pages

  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

Baking; Beans; Cooking; Extrusion; In vitro protein digestibility

Indexed keywords

CASEIN; FAT; TRYPTOPHAN; PLANT PROTEIN;

AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ARTICLE; BODY WEIGHT; COOKING; DIGESTIBLE INDISPENSABLE AMINO ACID SCORE; DIGESTION; FECES ANALYSIS; FOOD EXTRUSION; FOOD INTAKE; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MALE; NONHUMAN; PHASEOLUS VULGARIS; PROTEIN CONTENT; PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORE; PROTEIN EFFICIENCY RATIO; PROTEIN QUALITY; RAT; SCORING SYSTEM; VICIA FABA; ANIMAL; ANIMAL FOOD; CHEMISTRY; COMPARATIVE STUDY; FECES; FOOD HANDLING; FRUIT; METABOLISM; NUTRITIONAL VALUE; PHASEOLUS; PROCEDURES; PROTEIN STABILITY; SPRAGUE DAWLEY RAT;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; DIGESTION; FECES; FOOD HANDLING; FRUIT; MALE; NUTRITIVE VALUE; PHASEOLUS; PROTEIN STABILITY; RATS, SPRAGUE-DAWLEY; VEGETABLE PROTEINS; VICIA FABA;

EID: 85047841202     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu10060671     Document Type: Article

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