Digestibility and lysine values of proteins heated with formaldehyde or glucose
- 1 July 1978
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 26 (4) , 796-802
- https://doi.org/10.1021/jf60218a043
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Reaction of proteins with formaldehyde in the presence and absence of sodium borohydrideJournal of Agricultural and Food Chemistry, 1977
- Processing damage to lysine and other amino acids in the manufacture of blood mealJournal of Agricultural and Food Chemistry, 1977
- Mechanisms of heat damage in proteinsBritish Journal of Nutrition, 1976
- Application of chemical and biological assay procedures for lysine to fish mealsJournal of Agricultural and Food Chemistry, 1976
- The Effect of Formaldehyde on the Nutritive Value of Casein and Lactalbumin in the Diet of RatsJournal of Nutrition, 1976
- Reductive alkylation of amino groups in proteinsBiochemistry, 1968
- Availability of sulphur amino acids in protein foodsBritish Journal of Nutrition, 1965
- Biological evaluation of proteins: a new aspectBritish Journal of Nutrition, 1957
- REACTION OF FORMALDEHYDE WITH PROTEINS .6. CROSS-LINKING OF AMINO GROUPS WITH PHENOL, IMIDAZOLE, OR INDOLE GROUPS1948