Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Bjorn O Eggum"'
Autor:
F. E. McDonough, John G. Phillips, William E. Barbeau, Bjorn O Eggum, Fred H Steinke, G. V. Mitchell, Peter J Huth, G. Sarwar, Ricardo Bressani
Publikováno v:
Journal of AOAC INTERNATIONAL. 73:801-805
Eight laboratories participated In a collaborative study to estimate precision of a standardized rat assay for determining true protein digestibility In selected animal, fish, and cereal products. Each of 7 test protein sources (casein, tuna fish, ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db3beba966dfa866efed0c1b55174aef
https://doi.org/10.1093/jaoac/73.5.801
https://doi.org/10.1093/jaoac/73.5.801
Autor:
Lisa Molvig, Stuart Craig, Donald Clayton Spencer, Andrew E. Moore, Bjorn O. Eggum, Thomas J. V. Higgins, Linda Tabe
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America. 94(16)
With the aim of improving the nutritive value of an important grain legume crop, a chimeric gene specifying seed-specific expression of a sulfur-rich, sunflower seed albumin was stably transformed into narrow-leafed lupin ( Lupinus angustifolius L.).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa5c59bc6005b7db987922456fd5b46e
https://pubmed.ncbi.nlm.nih.gov/9237987
https://pubmed.ncbi.nlm.nih.gov/9237987
Publikováno v:
Journal of the Science of Food and Agriculture. 26:1937-1941
Dietary protein quality was measured in N balance experiments and compared with partial carcass analyses (hind limbs). The results obtained from 16 experiments with rats show that there is a highly significant positive correlation (r = 0.97) between
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff8cf771454b53ea6622a34cfc1ea26f
https://doi.org/10.1002/jsfa.2740261218
https://doi.org/10.1002/jsfa.2740261218
Publikováno v:
Journal of the Science of Food and Agriculture. 33:456-460
The nutritional quality of the blue-green alga Spirulina platensis has been evaluated on the basis of its chemical and amino acid compositions and feeding trials with rats. The protein content of the alga was 58.5%, lysine 4.34 g 100 g -1 protein, su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a6043a1260cac303c4572c9fbff194e
https://doi.org/10.1002/jsfa.2740330511
https://doi.org/10.1002/jsfa.2740330511
Publikováno v:
Journal of the Science of Food and Agriculture. 38:41-48
Three high protein (HP) inbred lines (700112, WC-190 and B-816) of pearl millet were studied for their nutritional quality and the results compared with those of normal protein varieties. The protein content of HP lines showed an average increase of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c08e459ee8abd0a1a17e8bb59f6688b
https://doi.org/10.1002/jsfa.2740380108
https://doi.org/10.1002/jsfa.2740380108
Autor:
Bjorn O. Eggum
Publikováno v:
Production and Utilization of Protein in Oilseed Crops ISBN: 9789400983366
The increasing national and global need for protein has stimulated research workers to search for new protein sources as well as to improve the protein quality of the more traditionally grown crops. Rapeseed has attracted much attention as a potentia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9270ade1b3105e2aeee8cd599b4a44fe
https://doi.org/10.1007/978-94-009-8334-2_23
https://doi.org/10.1007/978-94-009-8334-2_23
Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that pro