CHEMICAL CHANGES IN ULTRA-HEAT-TREATED MILK DURING STORAGE .3. METHODS FOR ESTIMATION OF LYSINE AND SUGAR-LYSINE DERIVATIVES FORMED BY MAILLARD REACTION

被引：10

作者：

MOLLER, AB ^{[1
]}

ANDREWS, AT ^{[1
]}

CHEESEMAN, GC ^{[1
]}

机构：

[1] NATL INST RES DAIRYING,READING RG2 9AT,BERKSHIRE,ENGLAND

来源：

JOURNAL OF DAIRY RESEARCH | 1977年 / 44卷 / 02期

关键词：

D O I：

10.1017/S0022029900020203

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：277 / 281

页数：5

相关论文

共 5 条

[1] BLOCKAGE OF LYSINE BY MAILLARD REACTION .2. CHEMICAL PROPERTIES OF DERIVATIVES N-(1-DEOXY-D-1-FRUCTOSYL) AND N-(1-DEOXY-D-1-LACTULOSYL) OF LYSINE
FINOT, PA
MAURON, J
[J]. HELVETICA CHIMICA ACTA, 1972, 55 (04) : 1153 - &
[2] MECHANISMS OF HEAT DAMAGE IN PROTEINS .4. REACTIVE LYSINE CONTENT OF HEAT-DAMAGED MATERIAL AS MEASURED IN DIFFERENT WAYS
HURRELL, RF
CARPENTER, KJ
[J]. BRITISH JOURNAL OF NUTRITION, 1974, 32 (03) : 589 - 604
[3] MAURON J, 1963, 6 P INT C NUTR ED, P167
[4] CHEMICAL CHANGES IN ULTRA-HEAT-TREATED MILK DURING STORAGE .1. HYDROLYSIS OF CASEIN BY INCUBATION WITH PRONASE AND A PEPTIDASE MIXTURE
MOLLER, AB
ANDREWS, AT
CHEESEMAN, GC
[J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) : 259 - 266
[5] CHEMICAL CHANGES IN ULTRA-HEAT-TREATED MILK DURING STORAGE .2. LACTULOSELYSINE AND FRUCTOSELYSINE FORMATION BY MAILLARD REACTION
MOLLER, AB
ANDREWS, AT
CHEESEMAN, GC
[J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) : 267 - 275