MECHANISMS OF HEAT DAMAGE IN PROTEINS .8. ROLE OF SUCROSE IN SUSCEPTIBILITY OF PROTEIN FOODS TO HEAT DAMAGE

被引：16

作者：

HURRELL, RF ^{[1
]}

CARPENTER, KJ ^{[1
]}

机构：

[1] UNIV CAMBRIDGE,DEPT APPL BIOL,CAMBRIDGE CB2 3DX,ENGLAND

来源：

BRITISH JOURNAL OF NUTRITION | 1977年 / 38卷 / 02期

关键词：

D O I：

10.1079/BJN19770089

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：285 / 297

页数：13

共 34 条

[1]

ADRIAN J, 1963, Ann Nutr Aliment, V17, P1

[2] EFFECTS OF HEAT PROCESSING ON NUTRITIONAL VALUE OF GROUNDNUT PRODUCTS .2. INDIVIDUAL AMINO ACIDS [J].

ANANTHARAMAN, K ;

CARPENTER, KJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (08) :412-+

[3]

Bender A. E., 1970, Wenner-Gren Center International Symposium Series, V14, P319

[4] BIOLOGICAL EVALUATION OF PROTEINS - A NEW ASPECT [J].

BENDER, AE ;

DOELL, BH .

BRITISH JOURNAL OF NUTRITION, 1957, 11 (02) :140-148

[5]

BLOCK RJ, 1946, ARCH BIOCHEM, V10, P295

[6] PROBLEMS IN DETERMINATION OF FDNB-AVAILABLE LYSINE [J].

BOOTH, VH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (12) :658-&

[7]

Carpenter K. J., 1973, NUTR ABSTR REV, V43, P424

[8] CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL .3. EFFECT OF HEATING AT CONTROLLED MOISTURE CONTENTS ON BINDING OF AMINO ACIDS IN FREEZE-DRIED HERRING PRESS CAKE AND IN RELATED MODEL SYSTEMS [J].

CARPENTER, KJ ;

MORGAN, CB ;

LEA, CH ;

PARR, LJ .

BRITISH JOURNAL OF NUTRITION, 1962, 16 (03) :451-&

[9] ESTIMATION OF THE AVAILABLE LYSINE IN ANIMAL-PROTEIN FOODS [J].

CARPENTER, KJ .

BIOCHEMICAL JOURNAL, 1960, 77 :604-610

[10]

CATHCART WH, 1944, CHEMISTRY TECHNOLOGY, P686

← 1 2 3 4 →