Retention of essential amino acids during extrusion of protein and reducing sugars

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 21, 2007, Pages 8779-8786

  Singh, Shivendra ^a   Wakeling, Lara ^a   Gamlath, Shirani ^b  

^a UNIVERSITY OF BALLARAT   (Australia)

^b DEAKIN UNIVERSITY   (Australia)

Author keywords

Egg protein; Essential amino acid; Extrusion; Fructose; Galactose; Lysine retention; Maillard reaction; Milk protein

Indexed keywords

EGG PROTEIN; ESSENTIAL AMINO ACID; FRUCTOSE; GALACTOSE; MILK PROTEIN;

ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; FOOD HANDLING; METHODOLOGY; NUTRITIONAL VALUE; PROTEIN INTAKE;

AMINO ACIDS, ESSENTIAL; DIETARY CARBOHYDRATES; DIETARY PROTEINS; EGG PROTEINS; FOOD HANDLING; FRUCTOSE; GALACTOSE; MILK PROTEINS; NUTRITIVE VALUE;

ANIMALIA; TRITICUM AESTIVUM;

EID: 35548963354     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071769z     Document Type: Article

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