Phenylketonuria: Protein content and amino acids profile of dishes for phenylketonuric patients. the relevance of phenylalanine

Food Chemistry

Volumn 149, Issue , 2014, Pages 144-150

  Pimentel, Filipa B ^a   Alves, Rita C ^a,b   Costa, Anabela S G ^a   Torres, Duarte ^c,d   Almeida, Manuela F ^e   Oliveira, M Beatriz P P ^a  

^a Faculdade de Farmácia da Universidade do Porto   (Portugal)

^b INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^c University of Porto   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

^e UP   (Portugal)

Author keywords

Amino acids; Low protein foods; Phenylalanine; Phenylketonuria; Protein content

Indexed keywords

CONTENT-BASED; FOOD COMPOSITION DATABASE; KJELDAHL METHODS; PHENYLALANINE; PHENYLALANINE HYDROXYLASE; PHENYLKETONURIA; PROTEIN CONTENTS; PROTEIN FOOD;

NUTRITION; PROTEINS;

AMINO ACIDS;

GLYCINE; HISTIDINE; ISOLEUCINE; LEUCINE; METHIONINE; PHENYLALANINE; PROLINE;

AMINO ACID ANALYSIS; ARTICLE; BEAN; BREAD; CARROT; COOKING; FLUORESCENCE; FOOD COMPOSITION; GARLIC; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ONION; PASTA; PHENYLKETONURIA; PINEAPPLE; POTATO; PROTEIN CONTENT; PROTEIN SYNTHESIS; RICE; TOMATO; VEGETABLE;

SOLANUM TUBEROSUM;

AMINO ACIDS; LOW PROTEIN FOODS; PHENYLALANINE; PHENYLKETONURIA; PROTEIN CONTENT;

ADULT; AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIET; FOOD ANALYSIS; HUMANS; PHENYLALANINE; PHENYLKETONURIAS;

EID: 84887580648     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.099     Document Type: Article

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