Effects of alkali treatment on the in-vitro digestibility of proteins and the release of amino acids
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference18 articles.
1. The production of lysinoalanine and related substances during processing of proteins
2. Effects of alkali treatment and heat treatment in the presence of fructose on digestibility of food proteins as determined by an immobilized digestive enzyme assay (IDEA)
3. Effect of Heat Treatments on In Vitro Digestibility of Delactosed Whey Protein as Determined by the Digestion Cell Technique
4. Optimalization of the protein content of canned baby-foods based on their nutritive value
5. Effect of cystine oxidation on lysinoalanine formation in proteins
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