The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Application of Mustard Protein in Bread Fortification


Affiliations
1 Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32, India
     

   Subscribe/Renew Journal


Mustard and rapeseed proteins are becoming important in human nutrition'. Problems Involved In the use of mustard protein in nutrition Include the presence of glucosinolates which on enzymic hydrolysis, yield undesirable and even toxic factors such as Isothiocynates, nitrites and oxazolidinethiones, and the relatively high cellulose content of the seeds.
User
Notifications

Abstract Views: 279

PDF Views: 0




  • Application of Mustard Protein in Bread Fortification

Abstract Views: 279  |  PDF Views: 0

Authors

Pratab Chakraborty
Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32, India
Anjali Roy
Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32, India
Tapasi Sengupta
Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32, India

Abstract


Mustard and rapeseed proteins are becoming important in human nutrition'. Problems Involved In the use of mustard protein in nutrition Include the presence of glucosinolates which on enzymic hydrolysis, yield undesirable and even toxic factors such as Isothiocynates, nitrites and oxazolidinethiones, and the relatively high cellulose content of the seeds.