Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates

• Autorzy: Frias J. , Penas E. , Martinez-Villaluenga C. , Przygodzka M. , Zielinski H. , Vidal-Valverde C.
• Języki publikacji: EN

Słowa kluczowe

EN

amino acid composition; protein quality index; traditional food; rye bread; ginger cake; flour extraction rate; chemical score

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.124-125,ref.

Twórcy

autor

Frias J.

• Institute of Food Science, Technology and Nutrition (CSIC), Madrid, Spain

autor

Penas E.

• Institute of Food Science, Technology and Nutrition (CSIC), Madrid, Spain

autor

Martinez-Villaluenga C.

• Institute of Food Science, Technology and Nutrition (CSIC), Madrid, Spain

autor

Przygodzka M.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

autor

Zielinski H.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

autor

Vidal-Valverde C.

• Institute of Food Science, Technology and Nutrition (CSIC), Madrid, Spain

Bibliografia

• [1] Frias J., Gulewicz P., Martinez-Villaluenga C., Pilarski R., Blázquez E., Jiménez B., Gulewicz K., Vidal-Valverde C., J. Agric. Food Chem.,2009, 57, 1319–1325.
• [2] FAO. 2007. Protein and amino acid requirements in human nutrition. Report of joint WHO/FAO/UNU. Expert consultation. WHO TechnicalReport series 935.
• [3] Alsmeyer B.J., Cummingham A.E., Happich M.L., Food Technol., 1974, 28, 34–40.