Sustainable protein sources / edited by Sudarshan R. Nadathur, Janitha P. D. Wanasundara, Laurie Scanlin. [elektronicky zdroj]

Externí odkaz: Kolekce e-knih KNAV

Effects of Hydrolysis of Milk Glycerides on the Antimutagenicity of a Hexane Extract of Milk1

Autor: Nadathur, Sudarshan R., Zhou, Lin, Lowry, Robert R., Bakalinsky, Alan T.

Publikováno v: Journal of Dairy Science; March 1998, Vol. 81 Issue: 3 p664-671, 8p

Antimutagenicity of Fermented Milk

Autor: Nadathur, Sudarshan R., Gould, Steven J., Bakalinsky, Alan T.

Publikováno v: In Journal of Dairy Science November 1994 77(11):3287-3295

Protein From Oat:Structure, Processes, Functionality, and Nutrition

Autor: Mäkinen, Outi E., Sözer, Nesli, Ercili-Cura, Dilek, Poutanen, Kaisa

Publikováno v: Mäkinen, O E, Sözer, N, Ercili-Cura, D & Poutanen, K 2016, Protein From Oat : Structure, Processes, Functionality, and Nutrition . in S R Nadathur, J P D Wanasundra & L Scanlin (eds), Sustainable Protein Sources . Academic Press, pp. 105-119 . https://doi.org/10.1016/B978-0-12-802778-3.00006-8

Oat is a robust high-protein cereal that grows well in northern regions. Unlike Triticeae cereals, the major storage protein is a globulin, which is higher in essential amino acids than prolamin storage proteins. Oat protein can be tolerated by most

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=355e65625b88::79cc8628ebee2ab6b32c41e5f541dab7
https://cris.vtt.fi/en/publications/bcece749-555d-4a60-8c4b-ad51334afaae