Effects of hydrogen peroxide and of sulphite and humidity on the amino acid composition and digestibility of fish protein
- 1 June 1983
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 34 (6) , 619-626
- https://doi.org/10.1002/jsfa.2740340613
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Oxidation of methionine. Effects of hydrogen peroxide alone and in combination with iodide and seleniteFood Chemistry, 1982
- Methods for methionine and cyst(e)ine determination. A comparison between two institutesJournal of the Science of Food and Agriculture, 1980
- A method for determination of unoxidized and total methionine in protein concentrates, with special reference to fish mealsBritish Journal of Nutrition, 1980
- Studies in rats on the nutritional value of hydrogen peroxide-treated fish protein and the utilization of oxidized sulphur-amino acidsBritish Journal of Nutrition, 1977
- Methionine sulphoxide as a source of sulphur-containing amino acids for the young ratBritish Journal of Nutrition, 1977
- EFFECT OF HYDROGEN PEROXIDE ON THE COLOR, COMPOSITION AND NUTRITIVE QUALITY OF FPC (FISH PROTEIN CONCENTRATE)Journal of Food Science, 1972
- Determination of ammonium in Kjeldahl digests of crops by an automated procedureJournal of the Science of Food and Agriculture, 1971
- Sulfoxide formation from methionine or its sulfide analogs during aerobic oxidation of sulfiteBiochemistry, 1970
- Determination of tryptophan in foodsAnalytical Biochemistry, 1969
- Comparison of methods for the determination of available lysine value in animal and vegetable protein sourcesJournal of the Science of Food and Agriculture, 1967