The Effect of Canning Procedures on the Nutritive Value of the Protein in Peas

Armbruster, Gertrude; Murray, Hazel C.

doi:10.1093/jn/44.2.205

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1952

1960

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Cited by 5 publications

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“…At the present time the nutritive factor or factors responsible for the difference in protein efficiency of different samples of peas is not apparent. Other work in this laboratory ( 1,4) has shown that the efficiency of different samples of peas is somewhat variable.…”

Section: Results and Conclusionmentioning

confidence: 90%

Protein Efficiency and Methionine Content of Alaska Peas Grown with the Use of Various Fertilizers¹

Murray¹,

Kellenbarger²,

Armbruster³

1952

Agronomy Journal

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Section: Results and Conclusionmentioning

confidence: 90%

Protein Efficiency and Methionine Content of Alaska Peas Grown with the Use of Various Fertilizers¹

Murray¹,

Kellenbarger²,

Armbruster³

1952

Agronomy Journal

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“…Armbruster and Murray ( 11) observed that cooked peas were not superior to raw peas for weanling rats. Our recent experiments showed that cooking peas slightly depressed female rat growth, but significantly (P<.Ol) increased male rat growth.…”

mentioning

confidence: 99%

Improvement in Nutritional Value of Peas by Cooking.

Kienholz

Jensen

McGinnis

1959

Experimental Biology and Medicine

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or handling. All these factors must be considered before conclusions are drawn.Sunzmaify . When irradiated dogs developed severe thrombocytopenia and purpura, the thoracic duct was cannulated and output of red cells/minute counted to quantitate bleeding tendency. Fresh canine platelets disintegrated in a sonic oscillator and infused into the dogs increased prothrombin consumption towards the normal range, but had no effect on bleeding tendency. Intact platelets, however, had an immediate and dramatic effect on bleeding tendency. We conclude that a normal clotting system, including platelet factors, is not enough for normal hemostasis; the mechanical effect of intact platelets is also needed. Consequently, non-intact platelets or platelet substitutes may not be expected to improve the bleeding tendency in thrombocytopenia. -1. Zucker, M. B., A m .

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The Effects of Heat upon the Nutritive Value of Protein

Ee¹,

Jf²

1953

Advances in Food Research

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The Effect of Canning Procedures on the Nutritive Value of the Protein in Peas

Cited by 5 publications

References 16 publications

Protein Efficiency and Methionine Content of Alaska Peas Grown with the Use of Various Fertilizers¹

Protein Efficiency and Methionine Content of Alaska Peas Grown with the Use of Various Fertilizers¹

Improvement in Nutritional Value of Peas by Cooking.

The Effects of Heat upon the Nutritive Value of Protein

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The Effect of Canning Procedures on the Nutritive Value of the Protein in Peas

Cited by 5 publications

References 16 publications

Protein Efficiency and Methionine Content of Alaska Peas Grown with the Use of Various Fertilizers1

Protein Efficiency and Methionine Content of Alaska Peas Grown with the Use of Various Fertilizers1

Improvement in Nutritional Value of Peas by Cooking.

The Effects of Heat upon the Nutritive Value of Protein

Contact Info

Product

Resources

About

Protein Efficiency and Methionine Content of Alaska Peas Grown with the Use of Various Fertilizers¹

Protein Efficiency and Methionine Content of Alaska Peas Grown with the Use of Various Fertilizers¹