The estimation of the available lysine in animal-protein foods.
about
Isopeptide crosslinks--their occurrence and importance in protein structure.Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix.In Vitro assessment of the nutritive value of expanded soybean meal for dairy cattle.Functional and nutritional evaluation of supplementary food formulations.Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.Determination of protein and amino acid digestibility in foods including implications of gut microbial amino acid synthesis.Available versus digestible dietary amino acids.The Maillard reaction and pet food processing: effects on nutritive value and pet health.Baking, ageing, diabetes: a short history of the Maillard reaction.The use of three dye-binding procedures for the assessment of heat damage to food proteins.Use of the guanidination reaction for determining reactive lysine, bioavailable lysine and gut endogenous lysine.Nutritional and toxicological aspects of the Maillard browning reaction in foods.Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.Mechanisms of heat damage in proteins. 8. The role of sucrose in the susceptibility of protein foods to heat damage.The effect of processing on the nutritive value of flesh foods.Some aspects of the digestion of proteins.Availability of lysine in protein concentrates as determined by the slope-ratio assay with growing pigs and rats and by chemical techniques.Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.Micro-method for determination of non-N-terminal lysine in milk and similar products.Assessment of the nutritional quality of proteins: the use of "ileal" digestibilities of amino acids as measures of their availabilities.Some studies of the nutritive value of high-lysine barleys.[Modification of proteins by reaction with carbonyl compounds]Rapeseed meal. II. Chemical composition and biological quality of the protein.Problems in the determination of FDNB-available lysine.The nutritional value of poor proteins fed at high levels. I. The growth of rats.Fluorometric determination of chemically available lysine: adaptation, validation and application to different milk products.The utilization of dietary protein by Nigerian men.Historical perspective of the Maillard reaction in food science.Effect of gold thioglucose-induced obesity on adipose tissue weight and cellularity in male and female mice suckled in large and small litters: investigations into sex differences and site differences.The effect of various carbohydrates on weight gain and carcass composition in the rat.Comparison of methods for the determination of available lysine value in animal protein concentrations.Protein turnover in skeletal muscle and liver of rats bearing the Walker 256 carcinoma.Notes on a deamination method proposed for determining "chemically available lysine" of proteins.An assessment of the nutritive value f a maize-soya mixture, 'Soy-Ogi', as a weaning food in Nigeria.Protein quality of feeding-stuffs. 6. Comparisons of the results of collaborative biological assays for amino acids with those of other methods.Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf-stable Concentrated Cheese WheyAutomating a 96-Well Microtiter Plate Assay for Quick Analysis of Chemically Available Lysine in FoodsAssessment of Relative Nutritive Value of Protein using Streptococcus zymogenesSynthetic Approaches to the Biological Activity of β-Lactoglobulin in Human Allergy to Cows' Milk
P2860
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P2860
The estimation of the available lysine in animal-protein foods.
description
1960 nî lūn-bûn
@nan
1960年の論文
@ja
1960年論文
@yue
1960年論文
@zh-hant
1960年論文
@zh-hk
1960年論文
@zh-mo
1960年論文
@zh-tw
1960年论文
@wuu
1960年论文
@zh
1960年论文
@zh-cn
name
The estimation of the available lysine in animal-protein foods.
@en
type
label
The estimation of the available lysine in animal-protein foods.
@en
prefLabel
The estimation of the available lysine in animal-protein foods.
@en
P2860
P356
P1433
P1476
The estimation of the available lysine in animal-protein foods.
@en
P2093
CARPENTER KJ
P2860
P304
P356
10.1042/BJ0770604
P407
P577
1960-12-01T00:00:00Z