Wertgebende Inhaltsstoffe der Kartoffel in Abh�ngigkeit von verschiedenen haushaltsm��igen Zubereitungen

Schwerdtfeger, E.

doi:10.1007/bf01322225

Plant Food Hum Nutr

1969

DOI: 10.1007/bf01322225

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Wertgebende Inhaltsstoffe der Kartoffel in Abh�ngigkeit von verschiedenen haushaltsm��igen Zubereitungen

E. Schwerdtfeger¹

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1969

1982

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Cited by 6 publications

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Changes in nutritional value of potato proteins during the preparation of potato protein concentrate from tuber sap

Králová¹,

Šiamová

Heger

et al. 1982

Nahrung

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Nutritional value of potato proteins and its changes during the preparation 'of potato protein concentrates was studied. Proteins were coagulated by a heat treatment (80-85 "C) at pH 4.5, the coagulate was washed with water and spray-or drum-dried. Both the chemical analyses (amino acid content, available lysine and trypsin inhibitor activity) and the biological evaluation (true N digestibility, biological value, net protein utilization) showed that no changes (with the exception of slight fluctuations during thedrum drying) occurred during the technological procedure which could adversely affect the nutritional value of proteins. Protein of the products obtained had a high nutritional value, comparable with that of the soy protein concentrate.

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Changes in nutritional value of potato proteins during the preparation of potato protein concentrate from tuber sap

Králová¹,

Šiamová

Heger

et al. 1982

Nahrung

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show abstract

Experimentelle Ergebnisse �ber die �nderung des Gehalts an wertgebenden Inhaltsstoffen bei Zubereitung und Verarbeitung von Gem�se. Mitt: I: Untersuchungsmaterial und technologische Versuchsmethodik

Hentschel

Overbeck

1971

Plant Food Hum Nutr

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