Tryptophan degradation during heat treatments: Part 2—Degradation of protein-bound tryptophan-Reference-Cited by-同舟云学术

Tryptophan degradation during heat treatments: Part 2—Degradation of protein-bound tryptophan

Published:1983-01 Issue:2 Volume:12 Page:73-88
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cuq J.C.,Vié M.,Cheftel J.C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Composition of raw and roasted lambs and muttons. II. Amino acids;Blum;J. Food Sci.,1966

2. Maillard reaction. IX Reaction of tryptophan with xylose;Brautigam;Z. Lebensm. Unters. Forsch.,1974

3. Tryptophan degradation during heat treatments: Part 1—The degradation of free tryptophan;Cuq;Food Chem.,1982

4. Effects of heat treatment on the nutritive value of proteins: Chemical and balance studies;Donoso;J. Sci. Food Agric.,1962

5. Study into the Maillard reaction occurring between methionine and tryptophan on the one hand, and glucose on the other. Part I: Studies in aqueous solutions;Dworschak;Acta Alim.,1977

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