296
Kolakowski, E. (2005). Analysis of proteins, peptides, and amino acids in foods. In S. Otles (Ed.),
Methods of analysis of food components and additives (2nd ed., pp. 60–93). Boca Raton, FL:
Taylor & Francis.
Krotz, L., Cicerci, E., & Giazzi, G. (2008). Protein determination in cereals and seeds. Food
Quality, 15(4), 37–39.
Larsen, L. B., & Petersen, T. E. (1995). Identification of five molecular forms of cathepsin D in
bovine milk. In K. Takahashi (Ed.), Aspartic proteinases: Structure, function, biology, and
biomedical implications (pp. 279–283). New York, NY: Plenum Press.
Latimer, G. W. (2016). Official methods of analysis of AOAC international. Gaithersburg, MD:
AOAC International.
Layne, E. (1957). Spectrophotometric and turbidimetric methods for measuring proteins. Methods
in Enzymology, 3, 447–454.
Le, T. T., Zhao, D., & Larsen, L. B. (2019). Analytical methods for measuring or detecting
whey proteins. In Whey proteins (pp. 155–184). London, UK: Academic Press. https://doi.
org/10.1016/B978- 0- 12- 812124- 5.00005- 9
Leonil, J., Gagnaire, V., Molle, D., et al. (2000). Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides. Journal of Chromatography.
A, 881, 1–21.
Levinson, S. S. (2009). Immunoelectrophoresis. New York, NY: Wiley. https://doi.
org/10.1002/9780470015902.a0001136.pub2
Li-Chan, E. C. Y., & Lacroix, I. M. E. (2018). Properties of proteins in food systems: An introduction. In R. Y. Yada (Ed.), Proteins in food processing (2nd ed., pp. 1–25). Duxford, UK:
Woodhead Publishing. https://doi.org/10.1016/B978- 0- 08- 100722- 8.00002- 4
Lowry, O. H., Rosebrough, N. J., Farr, A. L., et al. (1951). Protein measurement with the Folin
phenol reagent. The Journal of Biological Chemistry, 193(1), 265–275.
Maehre, H. K., Dalheim, L., Edvinsen, G. K., et al. (2018). Protein determination—Method matters. Food, 7, 5. https://doi.org/10.3390/foods7010005
Mahmood, T., & Yang, P. C. (2012). Western blot: Technique, theory, and trouble shooting. North
American Journal of Medical Sciences, 4(9), 429–434.
Matsushita, M., Irino, T., Komoda, T., et al. (1993). Determination of proteins by a reverse biuret
method combined with the copper-bathocuproine chelate reaction. Clinica Chimica Acta, 216,
103–111.
Miralles, B., Ramos, M., & Amigo, L. (2003). Influence of proteolysis of milk on the whey protein
to total protein ratio as determined by capillary electrophoresis. Journal of Dairy Science, 86,
2813–2817.
Narayanan, S. R. (1994). Preparative affinity chromatography of proteins. Journal of
Chromatography. A, 658(2), 237–258.
Nguyen, D. N., Becker, G. W., & Riggin, R. M. (1995). Protein mass spectrometry: Applications
to analytical biotechnology. Journal of Chromatography. A, 705(1), 21–45.
Nielsen, S. S. (Ed.). (2010). Food analysis. New York, NY: Springer.
Nobel, J. E., & Bailey, M. J. A. (2009). Quantitation of proteins. In R. R. Burgess & M. P. Deutscher
(Eds.), Methods in enzymology. Guide to protein purification (Vol. 463, pp. 73–95). Amsterdam,
The Netherlands: Elsevier Inc. https://doi.org/10.1016/S0076- 6879(09)63008- 1
O’Farrell, P. H. (1975). High resolution two-dimensional electrophoresis of proteins. The Journal
of Biological Chemistry, 250, 4007–4021.
Otter, D. E. (2012). Standardised methods for amino acid analysis of food. British Journal of
Nutrition, 108, S230–S237. https://doi.org/10.1017/S0007114512002486
Owusu-Apenten, R. K. (2002). Kjeldahl method, quantitative aminoacid analysis and combustion
analysis. In Food protein analysis. Quantitative effects on processing (pp. 1–45). New York,
NY: Marcel Dekker.
Peggy Hsieh, Y. H. (2010). Immunoassays. In S. S. Nelson (Ed.), Food analysis (4rd ed.,
pp. 303–311). Heidelberg, Germany: Springer.
M. Manzoor et al.
Kolakowski, E. (2005). Analysis of proteins, peptides, and amino acids in foods. In S. Otles (Ed.),
Methods of analysis of food components and additives (2nd ed., pp. 60–93). Boca Raton, FL:
Taylor & Francis.
Krotz, L., Cicerci, E., & Giazzi, G. (2008). Protein determination in cereals and seeds. Food
Quality, 15(4), 37–39.
Larsen, L. B., & Petersen, T. E. (1995). Identification of five molecular forms of cathepsin D in
bovine milk. In K. Takahashi (Ed.), Aspartic proteinases: Structure, function, biology, and
biomedical implications (pp. 279–283). New York, NY: Plenum Press.
Latimer, G. W. (2016). Official methods of analysis of AOAC international. Gaithersburg, MD:
AOAC International.
Layne, E. (1957). Spectrophotometric and turbidimetric methods for measuring proteins. Methods
in Enzymology, 3, 447–454.
Le, T. T., Zhao, D., & Larsen, L. B. (2019). Analytical methods for measuring or detecting
whey proteins. In Whey proteins (pp. 155–184). London, UK: Academic Press. https://doi.
org/10.1016/B978- 0- 12- 812124- 5.00005- 9
Leonil, J., Gagnaire, V., Molle, D., et al. (2000). Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides. Journal of Chromatography.
A, 881, 1–21.
Levinson, S. S. (2009). Immunoelectrophoresis. New York, NY: Wiley. https://doi.
org/10.1002/9780470015902.a0001136.pub2
Li-Chan, E. C. Y., & Lacroix, I. M. E. (2018). Properties of proteins in food systems: An introduction. In R. Y. Yada (Ed.), Proteins in food processing (2nd ed., pp. 1–25). Duxford, UK:
Woodhead Publishing. https://doi.org/10.1016/B978- 0- 08- 100722- 8.00002- 4
Lowry, O. H., Rosebrough, N. J., Farr, A. L., et al. (1951). Protein measurement with the Folin
phenol reagent. The Journal of Biological Chemistry, 193(1), 265–275.
Maehre, H. K., Dalheim, L., Edvinsen, G. K., et al. (2018). Protein determination—Method matters. Food, 7, 5. https://doi.org/10.3390/foods7010005
Mahmood, T., & Yang, P. C. (2012). Western blot: Technique, theory, and trouble shooting. North
American Journal of Medical Sciences, 4(9), 429–434.
Matsushita, M., Irino, T., Komoda, T., et al. (1993). Determination of proteins by a reverse biuret
method combined with the copper-bathocuproine chelate reaction. Clinica Chimica Acta, 216,
103–111.
Miralles, B., Ramos, M., & Amigo, L. (2003). Influence of proteolysis of milk on the whey protein
to total protein ratio as determined by capillary electrophoresis. Journal of Dairy Science, 86,
2813–2817.
Narayanan, S. R. (1994). Preparative affinity chromatography of proteins. Journal of
Chromatography. A, 658(2), 237–258.
Nguyen, D. N., Becker, G. W., & Riggin, R. M. (1995). Protein mass spectrometry: Applications
to analytical biotechnology. Journal of Chromatography. A, 705(1), 21–45.
Nielsen, S. S. (Ed.). (2010). Food analysis. New York, NY: Springer.
Nobel, J. E., & Bailey, M. J. A. (2009). Quantitation of proteins. In R. R. Burgess & M. P. Deutscher
(Eds.), Methods in enzymology. Guide to protein purification (Vol. 463, pp. 73–95). Amsterdam,
The Netherlands: Elsevier Inc. https://doi.org/10.1016/S0076- 6879(09)63008- 1
O’Farrell, P. H. (1975). High resolution two-dimensional electrophoresis of proteins. The Journal
of Biological Chemistry, 250, 4007–4021.
Otter, D. E. (2012). Standardised methods for amino acid analysis of food. British Journal of
Nutrition, 108, S230–S237. https://doi.org/10.1017/S0007114512002486
Owusu-Apenten, R. K. (2002). Kjeldahl method, quantitative aminoacid analysis and combustion
analysis. In Food protein analysis. Quantitative effects on processing (pp. 1–45). New York,
NY: Marcel Dekker.
Peggy Hsieh, Y. H. (2010). Immunoassays. In S. S. Nelson (Ed.), Food analysis (4rd ed.,
pp. 303–311). Heidelberg, Germany: Springer.
M. Manzoor et al.