NUTRITIONALLY AVAILABLE LYSINE AND METHIONINE OF HEATED CASEIN-GLUCOSE MIXTURES

被引：26
|
作者：
RAO, MN
MORGAN, CB
SREENIVAS.H
SWAMINATHAN, M
CARPENTER, KJ
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1963年 / 14卷 / 08期
关键词：
D O I：
10.1002/jsfa.2740140803
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：544 / &
相关论文
共 50 条
  • [1] LYSINE AND METHIONINE AVAILABILITY IN HEATED CASEIN-GLUCOSE MIXTURES
    RAO, MN
    MCLAUGHLAN, JM
    [J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1967, 50 (03): : 704 - +
  • [2] LYSINE DESTRUCTION IN CASEIN-GLUCOSE INTERACTION MEASURED BY QUANTITATIVE PAPER CHROMATOGRAPHY
    PATTON, AR
    SALANDER, RC
    PIANO, M
    [J]. FOOD RESEARCH, 1954, 19 (04): : 444 - 450
  • [3] Antioxidant activity of a heated casein-glucose mixture in full cream milk powder
    McGookin, BJ
    Augustin, MA
    [J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1997, 52 (01) : 15 - 19
  • [4] CHEMICAL APPROACHES FOR ESTIMATING NUTRITIONALLY AVAILABLE METHIONINE
    LIPTON, SH
    BODWELL, CE
    DUTKY, RC
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1974, : 7 - 7
  • [5] IMPROVED CHICK BIOASSAYS FOR AVAILABLE LYSINE AND AVAILABLE METHIONINE
    COMBS, GF
    BOSSARD, EH
    CHILDS, GR
    [J]. FEEDSTUFFS, 1968, 40 (08): : 36 - &
  • [6] Effects of heated glucose-lysine and glucose-methionine model-systems on mineral solubility
    Delgado-Andrade, C
    Seiquer, I
    Nieto, R
    Navarro, MP
    [J]. FOOD CHEMISTRY, 2004, 87 (03) : 329 - 337
  • [7] INFLUENCE OF ANTIOXIDANTS ON MAILLARD BROWNING REACTION IN A CASEIN-GLUCOSE MODEL SYSTEM
    YEN, GC
    LAI, YH
    [J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (04) : 1115 - 1116
  • [8] ESTIMATION OF AMOUNTS OF NUTRITIONALLY AVAILABLE LYSINE IN SELECTED SOY PRODUCTS
    VAUGHAN, DA
    WOMACK, M
    STAPLES, R
    [J]. FEDERATION PROCEEDINGS, 1978, 37 (03) : 538 - 538
  • [9] AVAILABLE LYSINE IN HEATED FORTIFIED RICE MEAL
    TSAO, T
    FREY, AL
    HARPER, JM
    [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (04) : 1106 - 1108
  • [10] Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system
    Wang, Haixia
    Yang, Jitao
    Yang, Min
    Ji, Wei
    [J]. INTERNATIONAL DAIRY JOURNAL, 2019, 91 : 55 - 63
12345