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Oxidation of methionine and cystine in foods treated with hydrogen peroxide.

作者信息

Slump P, Schreuder H A

出版信息

J Sci Food Agric. 1973 Jun;24(6):657-61. doi: 10.1002/jsfa.2740240604.

DOI:10.1002/jsfa.2740240604
PMID:4720119
Abstract
摘要

相似文献

1
Oxidation of methionine and cystine in foods treated with hydrogen peroxide.
J Sci Food Agric. 1973 Jun;24(6):657-61. doi: 10.1002/jsfa.2740240604.
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Chick bioassay of available methionine and methionine plus cystine. Assay of whole egg, fish meal and caseins.
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A chemical approach to the nutritional availability of methionine in food proteins.一种研究食物蛋白质中蛋氨酸营养可利用性的化学方法。
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Nutritional implications of sulfur amino acid oxidation.
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Estimation of available methionine and cysteine in proteins of food products by in vivo and in vitro methods.
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6
Studies in rats on the nutritional value of hydrogen peroxide-treated fish protein and the utilization of oxidized sulphur-amino acids.
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Growth factors in the fish meal component of catfish diets.
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Effect of hydrogen peroxide treatment on the nutritional quality of rapeseed flour fed to weanling rats.过氧化氢处理对断奶大鼠所喂食的菜籽粕营养品质的影响。
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Effects of the addition of sulphur compounds to the diet on utilisation of protein in young growing rats.在幼龄生长大鼠的饮食中添加硫化合物对蛋白质利用的影响。
J Sci Food Agric. 1970 Dec;21(12):616-8. doi: 10.1002/jsfa.2740211204.
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A method for determination of unoxidized and total methionine in protein concentrates, with special reference to fish meals.一种测定蛋白质浓缩物中未氧化蛋氨酸和总蛋氨酸的方法，特别适用于鱼粉。
Br J Nutr. 1980 Mar;43(2):339-48. doi: 10.1079/bjn19800096.

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