Available lysine in dried milk after processing

International Journal of Food Sciences and Nutrition

Volumn 48, Issue 2, 1997, Pages 109-111

  El, S N ^a   Kavas, A ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

LACTOSE; LYSINE;

ARTICLE; CHEMICAL STRUCTURE; CRYSTALLIZATION; FOOD PROCESSING; GLYCATION; MILK; STORAGE; TEMPERATURE;

EID: 0030890025     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489709006969     Document Type: Article

References (8)

1. Anderson TR (1980): Available lysine-1: factors affecting availability. SA Food Rev. October/November, 47-58, 124.
2. Carpenter KJ, Steinke HF, Catignani GL, Swaisgood HE, Alfred CM, MacDonald JL & Schelstraete M (1989): The estimation of available lysine, in human foods by three chemical procedures. Plant Foods Hum. Nutr. 39, 129-135
3. Erbersdobler HF & Anderson TR (1983): Determination of Available Lysine by Various Procedures in Maillard-type products, eds GR Waller & MS Feather, pp. 419-427. The Maillard Reaction in Foods and Nutrition. American Chemistry Society Symp. 215, Washington, DC.
4. Erbersdobler HF & Hupe A (1991): Determination of lysine damage and calculation of lysine bio-availability in several processed foods. Zeit. Arnahrungswiss 30, 46-49.
5. Hurrell RF, Lerman P & Carpenter KJ (1979): Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure. J. Food Sci. 44, 1221-1231.
6. Kramer A (1984) Effect of storage on nutritive value of foods. In Handbook of Nutritive Value of Processed Foods, vol. 1, ed. M Rechcigl, pp. 275-297. Boca Raton, FL: CRC Press.
7. Mauron J (1984): Effect of processing on nutritive value of food protein. In Handbook of Nutritive Value of Processed Foods, vol. 1, ed. M Rechcigl, pp. 429-471. Boca Raton, FL: CRC Press.
8. Mottu F & Mauron J (1967): The differential determination of lysine in heated milk II comparison of the in vitro methods with the biological evaluation. J. Sci. Food Agric. 18, 57-62.