| Tài liệu tham khảo |
Loại |
Chi tiết |
| 1. Ahrens S., Venkatachalam M., Mistry A.M., Lapsley K., Sathe S.K. “Almond (Prunus dulcis L.) protein quality, Plant Foods for Human Nutrition, 60, pp. 123-128, 2005 |
Sách, tạp chí |
| Tiêu đề: |
Almond (Prunus dulcis L.) protein quality, "Plant Foods for Human Nutrition |
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| 2. Ajayia I.A., Oderinde R.A., Kajogbola D.O., Uponi J.I. “Oil content and fatty acid composition of some underutilized legumes from Nigeria”, Food Chemistry, vol. 99, no.1, pp. 115-120, 2006 |
Sách, tạp chí |
| Tiêu đề: |
Oil content and fatty acid composition of some underutilized legumes from Nigeria”, "Food Chemistry |
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| 3. Akintayo E.T., Oshodi A.A., Esuoso K.O. “Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates”, Food Chemistry, vol. 66, no. 1, pp. 51-56, 1999 |
Sách, tạp chí |
| Tiêu đề: |
Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea ("Cajanus cajan") protein concentrates”, "Food Chemistry |
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| 4. Akobundu E.N.T., Cherry J.P., Simmons J.G. “Chemical, Functional, and Nutritional Properties of Egusi (Colocynthis citrullus L.) Seed Protein Products”, Journal of Food Science, vol. 47, pp. 829-835, 1982 |
Sách, tạp chí |
| Tiêu đề: |
Chemical, Functional, and Nutritional Properties of Egusi ("Colocynthis citrullus L.") Seed Protein Products”, "Journal of Food Science |
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| 5. Aluko R.E. “The extraction and purification of proteins: an introduction” in Proteins in food processing, 1st ed. Yada R.Y., Ed. Cambridge: Woodhead Publishing, 2004, pp.319-347 |
Sách, tạp chí |
| Tiêu đề: |
The extraction and purification of proteins: an introduction” in "Proteins in food processing |
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| 6. Aluko R.E., Yada R.Y. “Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties”, Food Chemistry, vol. 53, no. 3, pp. 259-265, 1995 |
Sách, tạp chí |
| Tiêu đề: |
Structure-function relationships of cowpea ("Vigna unguiculata") globulin isolate: influence of pH and NaCl on physicochemical and functional properties”, "Food Chemistry |
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| 7. Anantharaman K., Carpenter K.J. “Effects of heat processing on the nutritional value of groundnut products: I. Protein quality of groundnut cotyledons for rats”, Journal of the Science of Food and Agriculture, vol. 20, pp. 703-708, 1969 |
Sách, tạp chí |
| Tiêu đề: |
Effects of heat processing on the nutritional value of groundnut products: I. Protein quality of groundnut cotyledons for rats”, "Journal of the Science of Food and Agriculture |
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| 8. Atasie V.N., Akinhanmi T.F., Ojiodu C.C. “Proximate Analysis and Physico-Chemical Properties of Groundnut (Arachis hypogaes L.), Pakistan Journal of Nutrition, 8 (2), pp.194-197, 2009 |
Sách, tạp chí |
| Tiêu đề: |
Proximate Analysis and Physico-Chemical Properties of Groundnut (Arachis hypogaes L.), "Pakistan Journal of Nutrition |
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| 9. Barbut, S. “Determining water and fat holding”, in Methods of testing protein functionality, New York: Blackie Academic and Professional, pp. 186-225, 1999 |
Sách, tạp chí |
| Tiêu đề: |
Determining water and fat holding”, in "Methods of testing protein functionality |
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| 10. Basha S.M., and Pancholy S.K. “Composition and Characteristics of Basic Proteins from Peanut (Arachis hypogaea L.) Seed”. J. Agric. Food Chem. 30 (6), pp. 1176-1179, 1982 |
Sách, tạp chí |
| Tiêu đề: |
Composition and Characteristics of Basic Proteins from Peanut ("Arachis hypogaea L".) Seed”. "J. Agric. Food Chem |
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| 11. Bera M.B., and Mukherjee R.K. “Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates”, Journal of Food Science, vol. 54, no. 1, 1989 |
Sách, tạp chí |
| Tiêu đề: |
Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates”, "Journal of Food Science |
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| 12. Bigelow C.C. “On the average hydrophobicity of proteins and the relation between it and protein structure”, Journal of Theoretical Biology, vol. 16, no. 2, pp. 187-211, 1967 |
Sách, tạp chí |
| Tiêu đề: |
On the average hydrophobicity of proteins and the relation between it and protein structure”, "Journal of Theoretical Biology |
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| 13. Birch J., Yap K., Silcock P. “Compositional analysis and roasting behavior of gevuina and macadamia nuts”, International Journal of Food Science and Technology, 45, pp. 81-86, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Compositional analysis and roasting behavior of gevuina and macadamia nuts”, "International Journal of Food Science and Technology |
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| 14. Bradley R.L. “Moisture and Total Solids Analysis” in Food Analysis, 4th ed. Suzanne Nielsen S.S., Ed. New York: Springer, 2010, pp. 85-104 |
Sách, tạp chí |
| Tiêu đề: |
Moisture and Total Solids Analysis” in "Food Analysis |
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| 15. Campell N.F., Shih E.F., Marshall W.E. “Enzymic phosphorylation of soy protein isolate for improved functional properties”, Journal of Agricultural and Food Chemistry, vol. 40, no. 3, pp.403-406, 1992 |
Sách, tạp chí |
| Tiêu đề: |
“"Enzymic phosphorylation of soy protein isolate for improved functional properties”, "Journal of Agricultural and Food Chemistry |
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| 16. Chang S.K.C. “Protein Analysis” in Food Analysis, 4th ed. Suzanne Nielsen S.S., Ed. New York: Springer, 2010, pp. 133-146 |
Sách, tạp chí |
| Tiêu đề: |
Protein Analysis” in "Food Analysis |
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| 17. Chau C.F., Cheung P.C.K., Wong Y.S. “Functional Properties of Protein Concentrates from Three Chinese Indigenous Legume Seeds”, J. Agric. Food Chem, 45, pp. 2500-2503, 1997 |
Sách, tạp chí |
| Tiêu đề: |
Functional Properties of Protein Concentrates from Three Chinese Indigenous Legume Seeds”, "J. Agric. Food Chem |
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| 18. Chavan U.D., McKenzie D.B., Shahadi F. “Functional properties of protein isolate from beach pea (Lathyrus maritimus L.)”, Food Chemistry, vol. 74, pp. 177-187, 2001 |
Sách, tạp chí |
| Tiêu đề: |
Functional properties of protein isolate from beach pea ("Lathyrus maritimus "L.)”, "Food Chemistry |
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| 19. Cherry J.P., Dechary J.M., Ory R.L. “Gel Electrophoretic Analysis of Peanut Proteins and Enzymes. I. Characterization of DEAE-Cellulose Separated Fractions”, J. Agr. Food Chem, vol. 21, no. 4, pp. 652-655, 1973 |
Sách, tạp chí |
| Tiêu đề: |
Gel Electrophoretic Analysis of Peanut Proteins and Enzymes. I. Characterization of DEAE-Cellulose Separated Fractions”, "J. Agr. Food Chem |
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| 20. Choi S.M., Ma C. Y. “Extraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) seeds”, Food research international, vol. 39, no. 9, pp. 974-981, 2006 |
Sách, tạp chí |
| Tiêu đề: |
Extraction, purification and characterization of globulin from common buckwheat "(Fagopyrum esculentum Moench) " seeds”, "Food research international |
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