Protein nutritional quality

Martinez, W. H. Hopkins, D. T. "Protein Nutritional Quality of Foods and Feeds" Friedman, M., Ed. Marcel Dekker Inc. New York, 1975. 

JM Concon. Chemical determination of critical amino acids in cereal grains and other foodstuffs. In M Friedman, ed. Protein Nutritional Quality of Foods and Feeds. Part 1 Assay Methods—Biological, Biochemical, and Chemical. New York Marcel Dekker, 1975, pp 311-379. 

Liener, I. E. In "Protein Nutritional Quality of Foods and Feeds. Part... 

Wadsworth, J, I., and Vinnett, C. H., In "Improvement of Protein Nutritive Quality of Foods and Feeds,"... 

Woodard, C.J., Short, D.D., Alvarez, M.R. and Reyniers, J. (1975). Biological effects of N-e-(DL-2-amino-2-carboxyethyl)-L-lysine, lysinoalanine. In "Protein Nutritional Quality of Foods and Feeds", M.Friedman, Ed., Marcel Dekker, New York,... 

The importslnce of lipoxygenase increases when soybean flour is added to wheat flour to improve baking quality or when soybean flour is admixed in larger quantities to improve the protein nutritional quality. 

Ranhotra, G., Gelroth, J., Glaser, B., Lorenz, K., and Johnson, D. (1993). Composition and protein nutritional quality of quinoa. Cereal Chem. 70(3), 303-305. 

G. R. Beecher, K. K. Stewart, and P. E. Hare, Automated High Speed Analysis of Discrete Samples. The Use of Nonsegmented, Continuous Flow. In Protein Nutritional Quality of Foods and Feeds (M. Friedman, Ed.). Marcel Dekker, New York, Part I (1975) 411. 

Ninio, J. (1987). Alternative to the steady-state method Derivation of reaction rates from first-passage times and pathway probabilities. Proc. Natl Acad. Scl U.S.A 84,663-667. Phillips, R. D. (1981). Linear and nonlinear models for measuring protein nutritional quality. J. Nutr. Ill, 1058-1066. 

Recent Developments in Protein Nutritional Quality Evaluation.85... 

RECENT DEVELOPMENTS IN PROTEIN NUTRITIONAL QUALITY EVALUATION... 

These harmful effects suggest a need to find ways to inactivate the inhibitors before soybeans are consumed. Although heat is often used to inactivate protease inhibitors, such inactivation is often incomplete. High temperature may also destroy lysine and sulfur amino acids and thus damage protein nutritional quality. 

Markakis, P. In Protein Nutritional Quality ofFoodsand Feeds, Friedman, M.,... 

Broderick, G. A. (1975). In Protein nutritional quality oj foods and feeds. Part 2. Ed. Friedman, M. Marcel Dekker, New York, 211-259. 

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