REACTIONS OF PROTEINS WITH OXIDIZING LIPIDS .1. ANALYTICAL MEASUREMENTS OF LIPID OXIDATION AND OF AMINO-ACID LOSSES IN A WHEY-PROTEIN METHYL LINOLENATE MODEL SYSTEM

被引：69

作者：

NIELSEN, HK ^{[1
]}

LOLIGER, J ^{[1
]}

HURRELL, RF ^{[1
]}

机构：

[1] NESTLE PROD TECH ASSISTANCE CO LTD,RES DEPT,CH-1814 LA TOUR DE PEILZ,SWITZERLAND

来源：

BRITISH JOURNAL OF NUTRITION | 1985年 / 53卷 / 01期

关键词：

D O I：

10.1079/BJN19850011

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：61 / 73

页数：13

共 40 条

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[18] MECHANISMS OF HEAT DAMAGE IN PROTEINS .7. SIGNIFICANCE OF LYSINE-CONTAINING ISOPEPTIDES AND OF LANTHIONINE IN HEATED PROTEINS [J].

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[19] STORAGE OF MILK POWDERS UNDER ADVERSE CONDITIONS .1. LOSSES OF LYSINE AND OF OTHER ESSENTIAL AMINO-ACIDS AS DETERMINED BY CHEMICAL AND MICROBIOLOGICAL METHODS [J].

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