EFFECT OF METHIONINE AND N-ACETYLMETHIONINE FORTIFICATION ON FLAVOR OF SOY BREAD AND SOY MILK

被引：8

作者：

HIPPE, RL

WARTHESEN, JJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02421.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：793 / 796

页数：4

共 12 条

[1]

Amerine M., 1965, PRINCIPLES SENSORY E

[2] PRODUCTION OF VOLATILE COMPOUNDS RELATED TO FLAVOUR OF FOODS FROM STRECKER DEGRADATION OF DL-METHIONINE [J].

BALLANCE, PE .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (07) :532-+

[3] FORTIFICATION OF DRY SOYBEAN-BASED FOODS WITH DL-METHIONINE [J].

BOOKWALTER, GN ;

WARNER, K ;

ANDERSON, RA ;

MUSTAKAS, GC ;

GRIFFIN, EL .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :266-270

[4] INVESTIGATION OF N-SUBSTITUTED METHIONINE DERIVATIVES FOOD SUPPLEMENTATION [J].

DAMICO, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (01) :30-33

[5]

DUNLAP CJ, 1974, FOOD PROD DEV, V3, P88

[6] EFFECT OF AMINO-ACID SUPPLEMENTATION OF DEHYDRATED POTATO FLAKES ON PROTEIN NUTRITIVE-VALUE FOR HUMAN ADULTS [J].

KIES, C ;

FOX, HM .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :378-&

[7] COMPARISON OF PROTEIN NUTRITIONAL VALUE OF TVP, METHIONINE ENRICHED TVP AND BEEF AT 2 LEVELS OF INTAKE FOR HUMAN ADULTS [J].

KIES, C ;

FOX, HM .

JOURNAL OF FOOD SCIENCE, 1971, 36 (06) :841-&

[8] PROTEIN NUTRITIVE-VALUE OF AMINO-ACID SUPPLEMENTED AND UNSUPPLEMENTED PRE-COOKED DEHYDRATED OATMEAL [J].

KIES, C ;

PETERSEN, MR ;

FOX, HM .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :306-&

[9] COWPEA POWDERS DRIED WITH METHIONINE - PREPARATION, STORAGE STABILITY, ORGANOLEPTIC PROPERTIES, NUTRITIONAL QUALITY [J].

ONAYEMI, O ;

POTTER, NN .

JOURNAL OF FOOD SCIENCE, 1976, 41 (01) :48-53

[10]

PATTON S., 1957, FOOD RES, V22, P316

← 1 2 →