Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU

Molecular Genetics and Metabolism

Volumn 92, Issue 1-2, 2007, Pages 176-178

  Lim, Kyungwha ^a   van Calcar, Sandra C ^b   Nelson, Kathryn L ^a   Gleason, Sally T ^b   Ney, Denise M ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; GLYCOPROTEIN; PHENYLALANINE;

ADOLESCENT; ADULT; ARTICLE; BEVERAGE; CHEESE; CLINICAL ARTICLE; CONSUMER; CONTROLLED STUDY; FOOD COMPOSITION; FOOD PROCESSING; HUMAN; PALATABILITY; PHENYLKETONURIA; PRIORITY JOURNAL; SCHOOL CHILD; WHEY;

BEVERAGES; CASEINS; CHEESE; FOOD; GLYCOPEPTIDES; HUMANS; MILK PROTEINS; PHENYLALANINE; PHENYLKETONURIAS;

EID: 34548432241     PISSN: 10967192     EISSN: 10967206     Source Type: Journal    
DOI: 10.1016/j.ymgme.2007.06.004     Document Type: Article

References (9)

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9. Institute of Medicine, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids, National Academies Press, Washington DC, 2005, p.689.