Establecimiento del salvado de arroz. Efecto del tratamiento termico sobre las proteinas.
1986
Cordero Contreras V. | Primo Yufera E. | Benedito de Barber C.
The effect of head treatments, effective for the inactivation of peroxidase and lipase, on rice bran proteins has been studied. Treatments, in the tested conditions, do not modify significantly neither available lysine content, nor protein digestibility. Protein solubility and electrophoretic mobility are notably diminished.
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书目信息
Revista de Agroquimica y Tecnologia de Alimentos
卷
26
ISSN
0034-7698
页码
v.398-404(3)
其它主题
Digestibilite; Plant proteins; Stabilisation; Proteinas vegetales; Oxydoreductase; Estabilizacion; Stabilizing
语言
西班牙语; 卡斯蒂利亚语
注释
21 ref. Summaries (En, Es).
翻译的标题
英语.
Rice bran stabilization. Effect of heat treatment on proteins.
类型
Journal Article; Journal Part; Summary
来源
Revista-de-Agroquimica-y-Tecnologia-de-Alimentos (Spain). (Sep 1986). v. 26(3) p. 398-404.
团体作者
Universidad Politecnica de Valencia (Spain). Escuela Tecnica Superior de Ingenieros Agronomos
Association pour la Promotion Industrie Agriculture, Paris (France).
2012-11-15
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