Racemization of amino acids during classical and microwave oven hydrolysis — application to aspartame and a Maillard reaction system-Reference-Cited by-同舟云学术

Racemization of amino acids during classical and microwave oven hydrolysis — application to aspartame and a Maillard reaction system

Published:2001-08 Issue:2 Volume:74 Page:217-224
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Stenberg Marianne,Marko-Varga György,Öste Rickard

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

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3. Determination of d-amino acids in some processed foods and effect of racemization on in vitro digestibility of casein;Bunjapamai;Journal of Food Science,1982

4. Rapid hydrolysis of proteins and peptides by means of microwave technology and its application to amino acid analysis;Chen;International Journal of Peptide and Protein Research,1987

5. Hydrolysis of proteins performed at high temperatures and for short times with reduced racemization, in order to determine the enantiomers of d- and l-amino acids;Csapo;Analytica Chimica Acta,1997

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