Digestibility of Modified Milk Proteins: Nutritional Implications

Author:

Swaisgood Harold E.,Catignani George L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference30 articles.

1. The estimation of available lysine in animal-protein foods;Carpenter;Biochem. J.,1960

2. Damage to lysine in food processing: its measurement and its significance;Carpenter;Nutr. Abstr. Rev.,1973

3. Chemical and nutritional modifications of food proteins due to processing and storage;Cheftel,1977

4. Fluorescence properties of o-phthaldialdehyde derivatives of amino acids;Chen;Biochim. Biophys. Acta,1979

5. Measurement of amino acid racemization in alkali-treated proteins using an immobilized D-amino acid oxidase-catalase reactor;Chung;J. Agric. Food Chem.,1985

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