Oxidation rate of free and protein-bound tryptophan by hydrogen peroxide and the bioavailability of the oxidation products
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 41 (2) , 179-185
- https://doi.org/10.1002/jsfa.2740410211
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Tryptophan determination of food proteins by h.p.l.c. after alkaline hydrolysisJournal of the Science of Food and Agriculture, 1985
- Reactions of proteins with oxidizing lipidsBritish Journal of Nutrition, 1985
- Reactions of proteins with oxidizing lipidsBritish Journal of Nutrition, 1985
- Protein-polyphenol reactionsBritish Journal of Nutrition, 1982
- Degradation Products of L-Tryptophan Reacted with Peroxidizing Methyl Linoleate a,bPublished by Springer Nature ,1980
- Radiation chemistry of amino acids and peptides in aqueous solutionsJournal of Agricultural and Food Chemistry, 1978
- Some Effects of Hydrogen Peroxide on Casein and Its Implications in Cheese MakingJournal of Dairy Science, 1967
- States of amino acid residues in proteinsV. Different reactivities with H2O2 of tryptophan residues in lysozyme, proteinases and zymogensBiochimica et Biophysica Acta (BBA) - General Subjects, 1964
- Treatment of Milk for Cheese with Hydrogen PeroxideJournal of Dairy Science, 1958
- Biological Availability of TryptophanJournal of Nutrition, 1957