Incorporation of essential amino acids into protein by enzymatic peptide modification (EPM)-Reference-Cited by-同舟云学术

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Incorporation of essential amino acids into protein by enzymatic peptide modification (EPM)

Published:1986 Issue:3-4 Volume:30 Page:418-419
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Hajós G.

Publisher

Wiley

Subject

Food Science

Reference9 articles.

1. Über das Plastein.

2. Untersuchungen über die Plastein-Reaktion, I. Isolierung einheitlicher Plastein-Bausteine

3. and , Advances in Chemistry Series, No. 160, 156–184 (1977).

4. Application of the plastein reaction to caseins and to skim-milk powder: I. Protein hydrolysis and plastein formation

5. Enzyme catalyzed reactions and structure formation relationship in plastein reactions

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1. Selected achievements of the Central Food Research Institute, Budapest, from its establishment until the turn of the 21 st century;Acta Alimentaria;2009-11-01

2. Effect of enzymatic modification on the biological activity and nutritive value of cow and buffalo casein;Acta Alimentaria;2000-07

3. Functional properties of enzymatically modified plant proteins;Nahrung / Food;1998-08

4. Effect of proteolytic modification and methionine enrichment on the nutritional value of soya albumins for rats;The Journal of Nutritional Biochemistry;1996-09

5. Enzymatic Modification as a Tool for Alteration of Safety and Quality of Food Proteins;Surface Activity of Proteins;1996-08-16

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