Search Results - "Satterlee, L D"

Quality of spaghetti containing buckwheat, amaranth, and lupin flours by Rayas-Duarte, P. (North Dakota State University, Fargo.), Mock, C.M, Satterlee, L.D

“…Light and dark buckwheat, amaranth, and lupin flours were substituted for extra fancy and fancy durum wheat flours at 5, 15, 25, and 30% to produce multigrain…”
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Measuring protein quality by Satterlee, L. D., Marshall, H. F., Tennyson, J. M.

“…An alternative to the time‐consuming and expensive PER assay for measuring food protein quality is needed by the food industry. Many biological and…”
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Induced non-enzymatic browning of soybean meal. II. Ruminal escape and net portal absorption of soybean protein treated with xylose by Cleale, R.M. IV, Britton, R.A, Klopfenstein, T.J, Bauer, M.L, Harmon, D.L, Satterlee, L.D

“…Non-enzymatic browning was tested as a means of increasing ruminal escape of soybean meal N. Soybean meal was treated with xylose (3 mol/mol SBM-lysine),…”
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Induced non-enzymatic browning of soybean meal. I. Effects of factors controlling non-enzymatic browning on in vitro ammonia release by Cleale, R.M. IV, Klopfenstein, T.J, Britton, R.A, Satterlee, L.D, Lowry, S.R

“…Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release…”
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Induced non-enzymatic browning of soybean meal. III. Digestibility and efficiency of protein utilization by ruminants of soybean meal treated with xylose or glucose by Cleale, R.M. IV, Klopfenstein, T.J, Britton, R.A, Satterlee, L.D, Lowry, S.R

“…Trials were conducted to evaluate effects of non-enzymatic browning of soybean meal (SBM) on efficiency of protein utilization and N digestibility. In trial 1,…”
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Response of white mice to cells and culture constituents of Clostridium perfringens by Satterlee, L D, Walker, H W

“…Broth cultures of Clostridium perfringens (ATCC 10543) were fractionated by ammonium sulfate precipitation and Sephadex G-150 chromatography. Components…”
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Effect of meat and isolated meat proteins on the thermal inactivation of staphylococcal enterotoxin B by Satterlee, L D, Kraft, A A

“…The thermal inactivation of staphylococcal enterotoxin B was studied in a phosphate-saline buffer, in the presence of two meat proteins, myosin and…”
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Isoelectric fractionation of bovine metmyoglobin by Satterlee, L D, Snyder, H E

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Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymic digestion methods by Bodwell, C E, Satterlee, L D, Hackler, L R

“…The apparent and true digestibilities of the same preparations of six proteins (spray dried whole egg, cottage cheese, canned tuna, peanut flour, soy isolate,…”
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Improving Utilization of Animal by-Products for Human Foods -- a Review by Satterlee, L. D

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Separation of microheterogeneous components of bovine metmyoglobin and investigation of possible causes of the microheterogeneity by Satterlee, L D, Lillard, H S, Snyder, H E

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In vitro assay for predicting protein efficiency ratio as measured by rat bioassay: collaborative study by Satterlee, L D, Kendrick, J G, Marshall, H F, Jewell, D K, Ali, R A, Heckman, M M, Steinke, H F, Larson, P, Phillips, R D, Sarwar, G, Slump, P

“…Seven laboratories collaborated in testing the calculated protein efficiency ratio (C-PER and DC-PER). The collaborative study required each laboratory to…”
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Response of White Mice to Cells and Culture Constituents of Clostridium perfringens1 by Satterlee, L. D., Walker, H. W.

“…Broth cultures of Clostridium perfringens (ATCC 10543) were fractionated by ammonium sulfate precipitation and Sephadex G-150 chromatography. Components…”
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Effect of Meat and Isolated Meat Proteins on the Thermal Inactivation of Staphylococcal Enterotoxin B1 by Satterlee, L. D., Kraft, A. A.

“…The thermal inactivation of staphylococcal enterotoxin B was studied in a phosphate-saline buffer, in the presence of two meat proteins, myosin and…”
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Utilization of proteins from biomass byproducts by Satterlee, Lowell D

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The chemical, functional, and nutritional characterization of protein concentrates from distiller's grains [Livestock feed, maize, wheat] by Satterlee L.D, Vavak D.M, Abdul Kadir R, Kendrick J.G

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