D‐Amino Acids in Milk as Related to Heat Treatments and Bacterial Activity
- 1 March 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (2) , 377-379
- https://doi.org/10.1111/j.1365-2621.1992.tb05498.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Chiral recognition of amino acid derivatives: an NMR investigation of the selector and the diastereomeric complexesThe Journal of Organic Chemistry, 1989
- Bis(L-amino acid amidato) copper(II) complexes as chiral eluents in the enantiomeric separation of D,L-dansylamino acids by reversed-phase high-performance liquid chromatographyJournal of Chromatography A, 1988
- Copper(II) complexes of diamino-diamido-type ligands as chiral eluents in the enantiomeric separation of d,l-dansylamino acids by reversed-phase high-performance liquid chromatographyJournal of Chromatography A, 1988
- Enantiomeric separation of D,L-Dns-amino acids by one- and two-dimensional thin-layer chromatographyJournal of Chromatography A, 1986
- Chiral Copper(II) Complexes for the Enantioselective Resolution of DL‐Dansyl‐Amino Acids by HPLCAngewandte Chemie International Edition in English, 1985
- D-Amino Acids in Processed Proteins: Their Nutritional ConsequencesPublished by American Chemical Society (ACS) ,1983
- Amino acid racemization in heated and alkali-treated proteinsJournal of Agricultural and Food Chemistry, 1983
- Determination of D‐Amino Acids in Some Processed Foods and Effect of Racemization on In Vitro Digestibility of CaseinJournal of Food Science, 1982
- Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D‐Amino AcidsJournal of Food Science, 1981
- Racemization of amino acid residues during alkali-treatment of protein and its adverse effect on pepsin digestibility.Agricultural and Biological Chemistry, 1980