Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.)

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 460-465

  Lisiewska, Zofia ^a   Kmiecik, Waldemar ^a   Gbczyński, Piotr ^a   Sobczyńska, Lidia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Cooking; Freezing; Spinach

Indexed keywords

AMINO ACID COMPOSITIONS; READY-TO-EAT; REFRIGERATED STORAGES; SPINACH; SPINACIA OLERACEA;

FREEZING; MICROWAVE DEVICES; STOVES; SULFUR;

AMINO ACIDS;

ALANINE; AMINO ACID; ARGININE; AROMATIC AMINO ACID; ASPARTIC ACID; CYSTINE; ESSENTIAL AMINO ACID; GLUTAMIC ACID; GLYCINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; NONESSENTIAL AMINO ACID; PHENYLALANINE; PROLINE; PROTEIN; SERINE; SULFUR AMINO ACID; THREONINE; TYROSINE; VALINE;

AMINO ACID COMPOSITION; ARTICLE; CONTROLLED STUDY; COOKED FOOD; FOOD FREEZING; FOOD INTAKE; FOOD STORAGE; MICROWAVE OVEN; NONHUMAN; PROTEIN QUALITY; RAW FOOD; SPINACH;

SPINACIA OLERACEA;

EID: 78650676722     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.015     Document Type: Article

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