Descriptor: "protein" / Publisher: wiley-blackwell / Topic: proteins - Searchworks@Jio Institute Digital Library Search Results

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Your search keyword '"protein"' showing total 764 results

Start Over Descriptor "protein" Topic proteins Publisher wiley-blackwell

764 results on '"protein"'

251. Surface activity of food proteins: relationships between surface pressure development, viscoelasticity of interfacial films and foam stability of bovine serum albumin

Author: Kinsella, J. E. and Kim, S. H.
Subjects: *BIOCHEMISTRY, *PROTEINS, *VISCOELASTICITY
Published: 1985

252. Immobilized condensed tannins and their interaction with proteins

Author: Hoff, J. E., Haff, L. A., and Oh, H. I.
Subjects: *FOOD microbiology, *PROTEINS
Published: 1985

253. Effect of phytic acid on the in vitro rate of digestibility of rapeseed protein and amino acids

Author: Parent, G., Serraino, M. R., Thompson, L. U., and Savoie, L.
Subjects: *RAPESEED, *PROTEINS, *FOOD microbiology, *AMINO acids, *PHYTIC acid
Published: 1985

254. Nutritive value of protein extracted from honey bees

Author: Sauer, W. C., Ryan, J. K., Jorgensen, H., Jelen, P., Kozikowski, V., and Ozimek, L.
Subjects: *FOOD industry, *HONEYBEES, *PROTEINS
Published: 1985

255. Effects of gamma irradiation on protein and fatty acids of soybeans

Author: Singh, G., Hewedy, F. M., Mohamed, A. I., and Hafez, Y. S.
Subjects: *FATTY acids, *PROTEINS, *FOOD irradiation, *SOYBEAN
Published: 1985

256. Effect of phytate and partially hydrolyzed phytate on in vitro protein digestibility

Author: Betschart, A. A., Kuzmicky, D. D., and Knuckles, B. E.
Subjects: *PROTEINS
Published: 1985

257. Effect of germination on phytic acid, protein and fat content of rapeseed

Author: Serraino, M. R. and Thompson, L. U.
Subjects: *PHYTIC acid, *PROTEINS, *FOOD industry, *RAPESEED
Published: 1985

258. Cocoa seeds: changes in protein and polysomal RNA during development

Author: Wilson, M. R., Fritz, K. A., Patterson, G. R., Stoesz, D. A., Fritz, P. J., Kauffman, J. M., and Robertson, C. A.
Subjects: *COCOA, *FOOD industry, *PROTEINS
Published: 1985

259. Immunochemical properties of proteins glycosylated through Maillard reaction: {beta}-lactoglobulin-lactose and ovalbumin-glucose systems

Author: Watanabe, K., Matsuda, T., Kato, Y., and Nakamura, R.
Subjects: *PROTEINS, *MAILLARD reaction, *FOOD microbiology
Published: 1985

260. Heat-induced aggregation and denaturation of egg white proteins in acid media

Author: Watanabe, K., Nakamura, R., and Matsuda, T.
Subjects: *PROTEINS
Published: 1985

261. Effects of microwave heating on solubility, digestibility and metabolism of soy protein

Author: Singh, G., Hewedy, F. M., Mohamed, A. I., and Hafez, Y. S.
Subjects: *FOOD industry, *MICROWAVE heating, *PROTEINS, *SOY sauce
Published: 1985

262. Determination of emulsifying properties of some proteins by conductivity measurements

Author: Kobayashi, K., Matsudami, N., Fujishige, T., and Kato, A.
Subjects: *FOOD industry, *PROTEINS
Published: 1985

263. Nutritional quality of vegetable pigeonpeas (Cajanus cajan (L.) Millsp.): dry matter accumulation, carbohydrates and proteins

Author: Singh, U., Faris, D. G., Jain, K. C., and Jambunathan, R.
Subjects: *CARBOHYDRATES, *NUTRITION, *PIGEON pea, *PROTEINS
Published: 1984
Full Text: View/download PDF

264. Chemical and functional properties of blood globin prepared by a newmethod

Author: Kiesvaara, M., Kanko, S., Malkki, Y., and Autio, K.
Subjects: *FOOD chemistry, *HEMOGLOBINS, *PROTEINS
Published: 1984

265. Interrelationships of protein, fat and moisture content of broiler meat

Author: Wilson, R., Ang, C. Y. W., and Young, L. L.
Subjects: *FAT, *MEAT, *PROTEINS
Published: 1984

266. Effect of succinylation on the proteolysis of food proteins

Author: Richter, R. L., Young, C. R., Alford, E. S., Piriyapan, V., Dill, C. W., and Landmann, W. A.
Subjects: *FOOD industry, *PROTEOLYSIS, *PEPSIN, *PROTEINS
Published: 1984

267. Effects of germination on proteins, raffinose oligosaccharides, and antinutritional factors in the Great Northern Beans (Phaseolus vulgaris L.)

Author: Goll, D. E., Sathe, S. K., Deshpande, S. S., Salunkhe, D. K., and Reddy, N. R.
Subjects: *FOOD industry, *GERMINATION, *NUTRITION, *PROTEINS
Published: 1983

268. Relationship between hydrophobicity and foaming characteristics of food proteins

Author: Townsend, A-A. and Nakai, S.
Subjects: *FOOD industry, *PROTEINS
Published: 1983
Full Text: View/download PDF

269. Inter- and intra-laboratory variation in amino acid analysis of foodproteins

Author: Friedman, M., Sarwar, G., Finlayson, A. J., Tkachuk, R., Pellett, P. L., Christensen, D. A., Mackenzie, S. L., and Hackler, L. R.
Subjects: *AMINO acid analysis, *FOOD industry, *PROTEINS
Published: 1983

270. Heat-induced changes in the proteins of whey protein concentrate

Author: Li-Chan, E.
Subjects: *FOOD industry, *PROTEINS, *WHEY
Published: 1983
Full Text: View/download PDF

271. Effects of CA(plus,plus), Mg(plus,plus) and Na(plus) on heat aggregation of whey protein concentrates

Author: Hayakawa, S., Varunsatian, S., Nakamura, R., and Watanabe, K.
Subjects: *WHEY, *FOOD industry, *PROTEINS
Published: 1983

272. Determination of foaming properties of proteins by conductivity measurements

Author: Takahashi, A., Matsudomi, N., Kato, A., and Kobayashi, K.
Subjects: *FOOD industry, *PROTEINS
Published: 1983

273. Characterization of lupine proteins

Author: Oomah, B. D. and Bushuk, W.
Subjects: *FOOD industry, *LUPINES, *PROTEINS
Published: 1983
Full Text: View/download PDF

274. Production and characterization of enzymatic hydrolysate of skim milk lactose and proteins

Author: Asenjo, J. A. and Hernandez, R.
Subjects: *PROTEINS, *MILK, *LACTOSE
Published: 1982

275. Timed emulsification studies with chicken breast muscle: Soluble andinsoluble myofibrillar proteins

Author: Regenstein, J. M. and Gaska, M. T.
Subjects: *CHICKENS, *PROTEINS
Published: 1982

276. Effects of acidified processing and storage on proteins and lipids in mung bean sprouts

Author: Farhangi, M. and Valadon, L. R. G.
Subjects: *LIPIDS, *PROTEINS
Published: 1982
Full Text: View/download PDF

277. Effect of heat treatment on sorption isotherms and solubility of flour and protein isolates from bean Phaseolus vulgaris

Author: Chirife, J., Pilosof, A. M. R., Bartholomai, G. B., and Boquet, R.
Subjects: *FLOUR, *PROTEINS, *BEANS, *COMMON bean
Published: 1982

278. Antinutritive factors in eleven legumes and their air classified protein and starch fractions

Author: Sosulski, F. W. and Elkowicz, K.
Subjects: *NUTRITION, *PROTEINS, *LEGUMES, *STARCH
Published: 1982

279. Corn distillers' dried grains with solubles and corn distillers' dried grains: Dry fractionation and composition

Author: Stringfellow, A. C. and Wu, Y. V.
Subjects: *PROTEINS
Published: 1982

280. Calcium activated neutral protease hydrolyzes Z-disc actin

Author: Wolfe, F. H. and Nagainis, P.
Subjects: *MEAT science, *PROTEINS
Published: 1982

281. Solubility and water absorption of systems containing soy protein isolates, salt and sugar

Author: Campbell, A. M., Elgedaily, A., and Penfield, M. P.
Subjects: *FOOD industry, *PROTEINS, *SOYBEAN
Published: 1982

282. Removal of phenolic compounds from soy protein extracts using activated carbon

Author: How, J. S. L. and Morr, C. V.
Subjects: *ACTIVATED carbon, *PROTEINS, *SOYBEAN
Published: 1982
Full Text: View/download PDF

283. Polymerization and denaturation of lysozyme exposed to peroxidizing lipids

Author: Leake, L. and Karel, M.
Subjects: *PROTEINS
Published: 1982
Full Text: View/download PDF

284. Effect of heat treatment for trypsin inhibitor inactivation on physical and functional properties of peanut protein

Author: Perkins, D. and Toledo, R. T.
Subjects: *PEANUTS, *PROTEINS
Published: 1982
Full Text: View/download PDF

285. Co-processing soy proteins and milk proteins with commercial ultrafiltration membranes

Author: Lawhon, J. T., Lusas, E. W., and Manak, L. J.
Subjects: *FOOD industry, *MILK, *PROTEINS, *SOYBEAN
Published: 1982
Full Text: View/download PDF

286. Chemical, functional, and nutritional properties of egusi (Colocynthis citrullus L.) seed protein products

Author: Cherry, J. P., Simmons, J. G., and Akobundu, E. N. T.
Subjects: *NUTRITION, *PROTEINS
Published: 1982

287. Oligosaccharides in eleven legumes and their air-classified protein and starch fractions

Author: Sosulski, F. W., Reichert, R. D., and Elkowicz, K.
Subjects: *LEGUMES, *PROTEINS
Published: 1982
Full Text: View/download PDF

288. Processing of potato protein concentrates and their properties

Author: Bednarski, W., Wojnowska, I., and Poznanski, S.
Subjects: *FOOD industry, *POTATOES, *PROTEINS
Published: 1982

289. Use of sunflower protein in sausages

Author: Wills, R. B. H. and Kabirullah, M.
Subjects: *FOOD industry, *PORK, *PROTEINS, *SUNFLOWERS
Published: 1981
Full Text: View/download PDF

290. Studies on degradation of different types of caseins and proteins bylactobacilli

Author: Kaul, A. and Singh, J.
Subjects: *BACTERIA, *CASEINS, *LACTOBACILLUS acidophilus, *PROTEINS
Published: 1981

291. Storage proteins of glandless cottonseed flour

Author: Zarins, Z. M. and Cherry, J. P.
Subjects: *FOOD industry, *PROTEINS
Published: 1981
Full Text: View/download PDF

292. Heat-induced aggregation of egg white proteins as studied by vertical flat-sheet polyacrylamide gel electrophoresis

Author: Sato, Y., Matsuda, T., and Watanabe, K.
Subjects: *ELECTROPHORESIS, *FOOD industry, *PROTEINS
Published: 1981

293. Functional properties of the Great Northern bean (Phaseolus vulgarisL.) proteins: Sorption, buffer, ultraviolet, dielectric, and adhesive properties

Author: Salunkhe, D. K. and Sathe, S. K.
Subjects: *PROTEINS, *COMMON bean
Published: 1981

294. Assessment of the changes in Candida utilis proteins produced by preparative processes

Author: Schachtel, A. P.
Subjects: *FOOD industry, *PROTEINS
Published: 1981
Full Text: View/download PDF

295. Yield and comparison of nutritive and energy values: Pigs' feet, pigs' tails

Author: Vaughn, M. W., Wallace, D. P., and Forster, B. D.
Subjects: *PROTEINS
Published: 1981
Full Text: View/download PDF

296. Alfalfa proteins: Isolation and partial characterization of the major component--Fraction I protein

Author: Koch, U., Cheng, S. G., Hood, L. L., and Brunner, J. R.
Subjects: *ALFALFA, *FOOD industry, *PROTEINS
Published: 1981

297. Proteinaceous surfactants produced from gelatin by enzymatic modification: Evaluation for their functionality

Author: Watanabe, M., Toyokawa, H., Shimada, A., and Arai, S.
Subjects: *FOOD industry, *PROTEINS
Published: 1981
Full Text: View/download PDF

298. Nitrogen conversion factors for several soybean protein products

Author: Morr, C. V.
Subjects: *SOYBEAN, *NITROGEN, *PROTEINS
Published: 1981
Full Text: View/download PDF

299. Investigations on winged bean (Psophocarpus tetragonolobus L. DC) proteins and antinutritional factors

Author: Sathe, S. K. and Salunkhe, D. K.
Subjects: *NUTRITION, *PROTEINS, *WINGED bean
Published: 1981
Full Text: View/download PDF

300. Interaction of lactose and sucrose with cornmeal proteins during extrusion

Author: Hanna, M. A., Satterlee, L. D., and Racicot, W. F.
Subjects: *CORN meal, *LACTOSE, *PROTEINS, *SUCROSE
Published: 1981

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