CHARACTERISTICS OF CEREALS, PSEUDOCEREALS AND LEGUMES FOR THEIR COELIAC ACTIVE POLYPEPTIDES
نویسندگان
چکیده
منابع مشابه
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.
Wheat flour replacement from 22.5% up to 45% by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours provided technologically viable and acceptable sensory rated multigrain breads with superior nutritional value compared to the 100% wheat flour (WT) counterparts. Blended breads exhibited superior nutritional composition, larger amounts of bioaccessible polypheno...
متن کاملPriority regions for research on dryland cereals and legumes
Dryland cereals and legumes are important crops in farming systems across the world. Yet they are frequently neglected among the priorities for international agricultural research and development, often due to lack of information on their magnitude and extent. Given what we know about the global distribution of dryland cereals and legumes, what regions should be high priority for research and...
متن کاملEssential amino-acids of some common tropical legumes and cereals.
In spite of numerous amino-acid analyses of foodstuffs recorded in recent years, there is little reliable information about the amounts of essential amino-acids in the legumes commonly consumed in tropical countries. Early studies (Jones, 1938) were directed to the preparation of the aand ,%globulins present in some legumes and to the determination of their lysine, tryptophan and cystine conten...
متن کاملActive Polypeptides of the Amphibian Skin and Their Synthetic Analogues
Amphibian skin represents an enormous store-house of biogenic amines and active peptides. So far four groups of peptides have been identified: (a) physalaemin-like peptides (physalaemin, phyllomedusin and uperolein) possessing an intense action on vascular and extravascular smooth muscle as well as a potent action on lachrymal and salivary glands. Physalaemin is the most potent hypotensive agen...
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ژورنال
عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences
سال: 2019
ISSN: 1338-5178
DOI: 10.15414/jmbfs.2019.9.special.390-395