Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

Nosworthy M. G.; Tulbek M. C.; House J. D.

首页> 外文期刊>Cereal Foods World >Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

【24h】

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

机译：豌豆，扁豆和法豆豆蛋白的浓度，分离或味道味道蛋白质质量是否会进行

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

著录项
相似文献
相关主题

著录项

来源
《Cereal Foods World》 |2017年第4期|共4页
作者
Nosworthy M. G.; Tulbek M. C.; House J. D.;
展开▼
作者单位

Univ Manitoba Dept Human Nutr Sci Winnipeg MB Canada;

AGT Food &

Ingredients Inc R&

D Ctr Saskatoon SK Canada;

Univ Manitoba Dept Human Nutr Sci Winnipeg MB Canada;

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类农作物;
关键词

相似文献

外文文献
中文文献
专利

1. Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality? [J] . Nosworthy M. G., Tulbek M. C., House J. D. Cereal Foods World . 2017,第4期

机译：豌豆，扁豆和法豆豆蛋白的浓度，分离或味道味道蛋白质质量是否会进行
2. Gastrointestinal fate of emulsion-based omega-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins [J] . Gumus Cansu Ekin, Decker Eric Andrew, McClements David Julian Journal of food engineering . 2017,第AUGa期

机译：基于植物蛋白（扁豆，豌豆和蚕豆蛋白）稳定的基于乳液的omega-3油输送系统的胃肠道命运
3. Formation and Stability of omega-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins [J] . Gumus Cansu Ekin, Decker Eric Andrew, McClements David Julian Food biophysics . 2017,第2期

机译：使用植物蛋白作为乳化剂的基于omega-3油乳剂的递送系统的形成和稳定性：扁豆，豌豆和蚕豆蛋白
4. Extracting proteins from sweetpotato vines and leaves of Faba beans [C] . LIU jin-yuan, Carlos U, ZOU Cheng-yi, Sweetpotato in food and energy security. . 2010

机译：从蚕豆和蚕豆叶片中提取蛋白质
5. The nutritional value of air-classified protein and starch fractions of zero-tannin faba bean and field pea for swine. [D] . Gunawardena, Chathurika Kaushali. 2009

机译：零鞣质蚕豆和豌豆的空气分类蛋白质和淀粉组分对猪的营养价值。
6. Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins‐peas lentils and faba beans [O] . Taehoon Kim, Rhonda Miller, Hannah Laird, 2021

机译：牛肉味蔬菜汉堡饼馅饼用高水分肉类类似物（HMMA）用脉冲蛋白 - 豌豆扁豆和豆豆
7. Pea (Pisum sativum) and faba bean (Vicia faba L.) seeds as protein sources in growing-finishing heavy pig diets: effect on growth performance, carcass characteristics and on fresh and seasoned Parma ham quality [O] . Francesco Masoero, Carla Cerioli, Samantha Sigolo, 2011

机译：豌豆（pisum sativum）和蚕豆（Vicia faba L.）种子作为生长育肥重猪日粮中的蛋白质来源：对生长性能，胴体特性以及新鲜和调味的帕尔马火腿品质的影响
8. Protection of Beans, Peas and Lentils, 1979-April 1990. Citations from AGRICOLAConcerning Diseases and Other Environmental Considerations [R] . Bebee, C. N. 1990

机译：保护豆类，豌豆和扁豆，1979年至1990年4月。来自aGRICOLaConcerning疾病和其他环境考虑的引文

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

著录项

相似文献

相关主题

期刊订阅