Adventitious Toxic Factors In Processed Foods**Contribution No. 1169 of the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts.

Friedman, Leo; Shibko, S.

doi:10.1016/b978-0-12-395739-9.50017-9

Toxic Constituents of Plant Foodstuffs 1969

DOI: 10.1016/b978-0-12-395739-9.50017-9

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Adventitious Toxic Factors In Processed Foods**Contribution No. 1169 of the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts.

Leo Friedman¹,

S. Shibko²

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1973

1976

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Cited by 2 publications

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Damage to nutritional value of plant proteins by chemical reactions during storage and processing

Synge

1976

Plant Food Hum Nutr

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The nutritive function of proteins for monogastric animals may be simply to supply the body with amino acids. However, the complexities of digestion, absorption and metabolism imply that amino acid composition, determined chemically after hydrolysis, can only be a very rough guide (usually setting upper limits) to the nutritional value of proteins.Chemical reactions which may affect nutritional values of proteins are discussed at length. Chemical tests, for determining the extent to which these reactions have occurred, are increasing, both in number and usefulness. However, to derive practical benefits from chemical tests, frequent paxallel nutritional assessments must be conducted using animals.

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Damage to nutritional value of plant proteins by chemical reactions during storage and processing

Synge

1976

Plant Food Hum Nutr

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Nucleolar behaviour in lemon fruit explants (Citrus Limon L.) incubated in stabilized and unstabilized liquid paraffin

Kordan

1973

Experientia

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Adventitious Toxic Factors In Processed Foods**Contribution No. 1169 of the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts.

Cited by 2 publications

References 161 publications

Damage to nutritional value of plant proteins by chemical reactions during storage and processing

Damage to nutritional value of plant proteins by chemical reactions during storage and processing

Nucleolar behaviour in lemon fruit explants (Citrus Limon L.) incubated in stabilized and unstabilized liquid paraffin

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