Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan)

Food Research International

Volumn 32, Issue 8, 1999, Pages 559-563

  Chang, Hung Min ^a   Tsai, Cheng Fang ^a   Li, Chin Fung ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Alkaline treatment; Duck egg; Lysinoalanine; Metal ion; Pidan; Reductant

Indexed keywords

ALKALI PICKLED DUCK EGG; COPPER SULFATE; CYSTEINE; FOOD ADDITIVE; FOOD PROCESSING; GLUTATHIONE; LEAD OXIDE; LYSINE; LYSINOALANINE; PICKLING PROCESS; PROTEIN DEGRADATION; SALT; SODIUM HYDROXIDE; ZINC SULFATE;

EID: 0033383630     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00131-3     Document Type: Article

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