The influence of extrusion on loss and racemization of amino acids

Amino Acids

Volumn 34, Issue 2, 2008, Pages 287-292

  Csapo J ^a   Varga Visi, E ^a   Loki K ^a   Albert, Cs ^b   Salamon, Sz ^b  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

^b SAPIENTIA HUNGARIAN UNIVERSITY OF TRANSYLVANIA   (Romania)

Author keywords

D amino acid; Extrusion temperature; Fullfat soybeans; Racemization; Residence time

Indexed keywords

AMINO ACID; ASPARTIC ACID; GLUTAMIC ACID; LYSINE; PHENYLALANINE; PHTHALALDEHYDE; SERINE;

AMINO ACID ANALYSIS; ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LOW TEMPERATURE; PRIORITY JOURNAL; RACEMIZATION;

GLYCINE MAX; ZEA MAYS;

EID: 39049135279     PISSN: 09394451     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00726-006-0484-x     Document Type: Article

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