Formation of lysinoalanine in egg white under alkali treatment
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/95/3/660/7996502/pev372.pdf
Reference27 articles.
1. Ne-(dl-2-Amino-2-carboxyethyl)-l-lysine, a new amino acid formed on alkaline treatment of proteins;Bohak;J. Biol. Chem.,1964
2. Effects of overprocessing on heat damage of UHT milk;Cattaneo;Eur. Food Res. Technol.,2008
3. Liquid infant formulas: technological tools for limiting heat damage;Cattaneo;J. Agr. Food Chem.,2009
4. Changes of amino acid composition and lysinoalanine formation in alkali-pickled duck eggs;Chang;J. Agr. Food Chem.,1999
5. Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan);Chang;Food Res. Int.,1999
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