Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Glandless cottonseed protein quality

Cooked glandless cottonseed protein quality was superior to that of raw and roasted cottonseed. The roasting process adversely affected protein quality. Supplementation of roasted cottonseed with 0, 0.2, 0.4, 0.6 and 0.8% L-lysine indicated a peak PER response at 0.45%. The adverse effect of roasting on the protein quality of cottonseed was overcome by addition of L-lysine which made the protein... [Pg.68]

Martinez, W. H., Frampton, V. L., and Cabell, C. A. (1961). Effects of gossypol and raffinose on lysine content and nutritive quality of proteins in meals from glandless cottonseed. [Pg.257]

See other pages where Glandless cottonseed protein quality is mentioned: [Pg.40]    [Pg.69]    [Pg.142]    [Pg.143]    [Pg.257]    [Pg.3]    [Pg.517]   
See also in sourсe #XX -- [ Pg.63 ]



SEARCH



Cottonseed quality

Glandless cottonseed

Protein cottonseed

Protein glandless cottonseed

Protein quality

Proteins protein quality

© 2024 chempedia.info