A HIGH PRESSURE LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINING THE STABILITY OF FREE METHIONINE IN METHIONINE‐FORTIFIED FOOD SYSTEMS
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1297-1300
- https://doi.org/10.1111/j.1365-2621.1978.tb15292.x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
- COWPEA POWDERS DRIED WITH METHIONINE: PREPARATION, STORAGE STABILITY, ORGANOLEPTIC PROPERTIES, NUTRITIONAL QUALITYJournal of Food Science, 1976
- FORTIFICATION OF DRY SOYBEAN‐BASED FOODS WITH dl‐METHIONINEJournal of Food Science, 1975
- Gas chromatographic analysis of amino acids in oilseed mealsJournal of Agricultural and Food Chemistry, 1974
- NUTRITIONAL AND CHEMICAL STUDIES OF THREE PROCESSED SOYBEAN FOODSJournal of Food Science, 1973
- EFFECT OF AMINO ACID SUPPLEMENTATION OF DEHYDRATED POTATO FLAKES ON PROTEIN NUTRITIVE VALUE FOR HUMAN ADULTSJournal of Food Science, 1972
- COMPARISON OF THE PROTEIN NUTRITIONAL VALUE OF TVP, METHIONINE ENRICHED TVP AND BEEF AT TWO LEVELS OF INTAKE FOR HUMAN ADULTSJournal of Food Science, 1971
- Effects of the addition of sulphur compounds to the diet on utilisation of protein in young growing ratsJournal of the Science of Food and Agriculture, 1970
- Loss of methionine in casein during storage with autoxidizing methyl linoleateJournal of Agricultural and Food Chemistry, 1969
- Availability of amino acids. A methionine-fructose compound and its availability to microorganisms and ratsJournal of Agricultural and Food Chemistry, 1968
- Utilization of methionine sulphoxide and methionine sulphone by the young ratBritish Journal of Nutrition, 1962