Effects of heated glucose-lysine and glucose-methionine model-systems on mineral solubility

Food Chemistry

Volumn 87, Issue 3, 2004, Pages 329-337

  Delgado Andrade, Cristina ^a   Seiquer, Isabel ^a   Nieto, Rosa ^a   Navarro, María Pilar ^a  

^a CSIC   (Spain)

Author keywords

Calcium; Copper; Iron; Lysine; Magnesium; Maillard reaction products; Methionine; Zinc

Indexed keywords

AMINO ACID; CALCIUM; COPPER; GLUCOSE; ION; IRON; LYSINE; MAGNESIUM; METHIONINE; MINERAL; TRACE ELEMENT; ZINC;

ARTICLE; FOOD ANALYSIS; FOOD PROCESSING; GLYCATION; HEATING; IONIC STRENGTH; MOISTURE; PH MEASUREMENT; SAMPLE; SOLUBILITY;

EID: 2442581504     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.002     Document Type: Article

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