Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1295-1319

  Friedman, Mendel ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Chemistry; Histidinoalanine; Lanthionine; Lysinoalanine; Microbi ology; Nutrition; Safety

Indexed keywords

2,3 DIAMINOPROPIONIC ACID; ALANINE; DIPEPTIDE; DRUG DERIVATIVE; EGG PROTEIN; HISTIDINOALANINE; HISTIDOALANINE; LANTHIONINE; LYSINOALANINE; MILK PROTEIN; PROTEIN; UNCLASSIFIED DRUG;

ANIMAL; ANIMAL FOOD; BIOCHEMISTRY; CHEMISTRY; CROSS LINKING; DAIRY PRODUCT; DEPHOSPHORYLATION; DIETARY INTAKE; DIGESTION; FOOD ANALYSIS; FOOD PROCESSING; HUMAN; ION EXCHANGE CHROMATOGRAPHY; METABOLISM; MICROBIOLOGY; MOUSE; NONHUMAN; NUTRITION; PROTEIN ANALYSIS; PROTEIN INTAKE; RAT; REACTION ANALYSIS; RESIDUE ANALYSIS; REVIEW; SAFETY;

ALANINE; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; DIETARY PROTEINS; DIGESTION; DIPEPTIDES; FOOD ANALYSIS; HUMANS; LYSINOALANINE; MICE; NUTRITION PHYSIOLOGY; PROTEINS; RATS; SULFIDES;

ANIMALIA; PRIMATES; RODENTIA;

EID: 0032965144     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981000+     Document Type: Review

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