THE PREPARATION OF PROTEIN HYDROLYSATE FROM DEFATTED COCONUT AND SOYBEAN MEALS .2. QUALITY AND SENSORY EVALUATION OF PRODUCTS

被引：0
|
作者：
PHAM, CB
DELROSARIO, RR
机构：
来源：
JOURNAL OF FOOD TECHNOLOGY | 1983年 / 18卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：163 / 170
页数：8
相关论文
共 50 条
  • [21] EVALUATION OF COOKING QUALITY OF POTATOES USING SENSORY AND INSTRUMENTAL METHODS .2. INSTRUMENTAL EVALUATION
    BOHLER, G
    ESCHER, F
    SOLMS, J
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1987, 20 (04): : 207 - 216
  • [22] HEAT TREATMENT AND QUALITY OF SOYBEAN PROTEIN .2. SEMI-INDUSTRIAL PREPARATION OF SOYBEAN OIL MEAL AND ESTIMATION OF INTENSITY OF HEAT TREATMENT BY BIOCHEMICAL TESTS
    ZELTER, SZ
    DELORTLA.J
    ANNALES DE ZOOTECHNIE, 1971, 20 (01): : 17 - &
  • [23] Preparation, identification, and activity evaluation of antioxidant peptides from protein hydrolysate of corn germ meal
    Zhang, Sitian
    Zhang, Mingdi
    Yang, Ruiwen
    Zhang, Simin
    Lin, Songyi
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (10)
  • [24] SOYIN, A TOXIC PROTEIN FROM THE SOYBEAN .2. PHYSICAL CHARACTERIZATION
    PALLANSCH, MJ
    LIENER, IE
    ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1953, 45 (02) : 366 - 374
  • [25] Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products
    Tamkute, Laura
    Vaicekauskaite, Ruta
    Melero, Beatriz
    Jaime, Isabel
    Rovira, Jordi
    Venskutonis, Petras Rimantas
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 150
  • [26] THE USE OF MECHANICALLY SEPARATED MEATS IN FRESH EMULSION PRODUCTS .2. MICROBIOLOGICAL AND SENSORY EVALUATION
    VIGNOLA, CL
    PIETTE, JPG
    WOOD, DF
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1983, 16 (03): : R17 - R17
  • [27] Chemical composition, protein quality indicators and in vitro protein digestibility of commercial soybean meals from different origins for use in poultry feeding
    Aguirre, L.
    Camara, L.
    Smith, A.
    Arroyo, J. J.
    de Juan, A. F.
    Fondevila, G.
    Mateos, G. G.
    ANIMAL FEED SCIENCE AND TECHNOLOGY, 2022, 293
  • [28] OPTIMIZATION OF PROTEIN-QUALITY IN MULTICOMPONENT MIXTURES OF ANIMAL PROTEIN MEALS .2. OPTIMIZATION ACCORDING TO THE CRUDE PROTEIN-UTILIZATION
    HEGEDUS, M
    BOKORI, J
    KOVARI, L
    ANDRASOFSZKY, E
    MAGYAR ALLATORVOSOK LAPJA, 1990, 45 (06) : 350 - 353
  • [29] Evaluation, shelf life and sensory of cookies enriched with whey protein products from queseria
    Fernandez, Andreina
    Rojas, Evelin
    Garcia, Aiza
    Mejia, Jorly
    Bravo, Alfonso
    REVISTA CIENTIFICA-FACULTAD DE CIENCIAS VETERINARIAS, 2016, 26 (02): : 71 - 79
  • [30] Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system
    Eric, Karangwa
    Raymond, Linda Virginie
    Huang, Meigui
    Cheserek, Maureen Jepkorir
    Hayat, Khizar
    Savio, Nshimiyimana Dominique
    Amedee, Mukasa
    Zhang, Xiaoming
    FOOD RESEARCH INTERNATIONAL, 2013, 54 (02) : 1437 - 1447
12345