Nutritional benefits of developing cereals for functional foods

Autor: Paola Zunin, Simonetta Nardi, Raffaella Boggia, Filippo Evangelisti, Cristina Cecchini, Claudio Calcagno, Maria Grazia D'Egidio

Publikováno v: 31 (2003): 445–452.
info:cnr-pdr/source/autori:Nardi S., Calcagno C., Zunin P., D'Egidio M.G., Cecchini C., Boggia R., Evangelisti F./titolo:Nutritional benefits of developing cereals for functional foods/doi:/rivista:/anno:2003/pagina_da:445/pagina_a:452/intervallo_pagine:445–452/volume:31
Scopus-Elsevier

The variations in the carbohydrate and essential amino acid contents in grains from durum and common wheat, barley, rye and triticale during development were analyzed. The quantities of simple sugars and fructans reached their highest levels approxim

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f383bb1b3cd3c5d29326ad35f57466
https://doi.org/10.1007/bf03543377

Microbiological titration of proteins and of single amino acid content in biological materials without purification and hydrolysis

Autor: Simonetta Puppo, G. Morpurgo, G. Conti, Simonetta Nardi

Publikováno v: Canadian journal of microbiology. 24(4)

A method is described for the microbiological determination of the protein content of biological materials. This method can also be adopted to titrate the concentration of a single amino acid in the protein and has the following advantages: (1) titra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc4718877302769912ad08a96057d047
https://pubmed.ncbi.nlm.nih.gov/638894