Hostname: page-component-8448b6f56d-mp689 Total loading time: 0 Render date: 2024-04-23T12:05:23.170Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris L.)*

Published online by Cambridge University Press:  09 March 2007

R. Bressani ,
L. G. Elías  and
Ana Teresa Valiente
R. Bressani
Affiliation:
Institute of Nutrition of Central America and Panama (INCAP), Guatemala, CA
L. G. Elías
Affiliation:
Institute of Nutrition of Central America and Panama (INCAP), Guatemala, CA
Ana Teresa Valiente
Affiliation:
Institute of Nutrition of Central America and Panama (INCAP), Guatemala, CA
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
British Journal of Nutrition , Volume 17 , Issue 1 , February 1963 , pp. 69 - 78
Copyright
Copyright © The Nutrition Society 1963

References

REFERENCES

Association of Official Agricultural Chemists (1950). Official Methods of Analysis, 7th ed. Washington, D. C.: Association of Official Agricultural Chemists.Google Scholar
Bressani, R., Elías, L. G. & Navarrete, D. A. (1961). J. Fd Sci. 26, 525.CrossRefGoogle Scholar
Bressani, R., Marcucci, E., Robles, C. E. & Scrimshaw, N. S. (1954). Food Res. 19, 263.Google Scholar
Bressani, R., Valiente, A. T. & Tejada, C. E. (1962). J. Fd Sci. 27, 394.CrossRefGoogle Scholar
Conkerton, E. J. & Frampton, V. L. (1959). Arch. Biochem. Biophys. 81, 130.CrossRefGoogle Scholar
Duncan, D. B. (1955). Biometrics, 11, I.Google Scholar
Eheart, M. S. & Sholes, M. L. (1948). Food Res. 13, 227.CrossRefGoogle Scholar
FAO (1953). F.A.O. nutr. Stud. no. 9.Google Scholar
FAO (1957). F.A.O. nutr. Stud. no. 16.Google Scholar
Flores, M. (1961). Proc. int. Congr. Diet. III. London, p. 23.Google Scholar
Hegsted, D. M., Mills, R. C., Elvehjem, C. A. & Hart, E. B. (1941). J. biol. Chem. 138, 459.Google Scholar
Jaffé, W. G. (1949). Proc. Soc. exp. Biol., N.Y., 71, 398.Google Scholar
Jaffé, W. G. (1950 a). Proc. Soc. exp. Biol., N.Y., 75, 219.CrossRefGoogle Scholar
Jaffé, W. G. (1950 b). Arch. venez. Nutr. 1, 107.Google Scholar
Jaffé, W. G., Planchart, A., Páez Pumar, J. I., Torrealba, R. & Franceschi, D. N. (1955). Arch. venez. Nutr. 6, 195.Google Scholar
Lowry, O. H. & Hunter, T. H. (1945). J. biol. Chem. 159, 465.Google Scholar
Manna, L. & Hauge, S. M. (1953). J. biol. Chem. 202, 91.CrossRefGoogle Scholar
Mitchell, H. H. (1923–4). J. biol. Chem. 58, 873.CrossRefGoogle Scholar
National Research Council: Food and Nutrition Board (1950). Repr. nat. Res. Coun., Wash., no. 131.Google Scholar
Russell, W. C., Taylor, M. W., Mehrhof, T. G. & Hirsch, R. R. (1946). J. Nutr. 32, 313.Google Scholar
Schneider, B. H. & Miller, D. F. (1954). J. Nutr. 52, 581.Google Scholar
Sherwood, F. W., Weldon, V. & Peterson, W. J. (1954). J. Nutr. 52, 199.CrossRefGoogle Scholar