✦ LIBER ✦

Availability of Lysine in Wholewheat Bread and in Selected Breakfast Cereal

✍ Scribed by JUNO-ANN KROHN CLARKE; BARBARA M. KENNEDY

Book ID: 108796816
Publisher: Institute of Food Technologists
Year: 1962
Tongue: English
Weight: 698 KB
Volume: 27
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1962.tb00149.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Relationships of Available Lysine to Lig

Relationships of Available Lysine to Lignin, Color and Protein Digestibility of Selected Wheat-Based Breakfast Cereals

✍ J. A. McAULEY; M. E. KUNKEL; J. C. ACTON 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 556 KB

HEATING PROCESSES AFFECT LYSINE AVAILABI

HEATING PROCESSES AFFECT LYSINE AVAILABILITY IN BREAD

✍ Cho C. Tsen 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 270 KB

HEATING PROCESSES AFFECT LYSINE AVAILABI

HEATING PROCESSES AFFECT LYSINE AVAILABILITY IN BREAD

✍ Barbara M. Kennedy 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 132 KB

Calcium availability in breakfast cereal

Calcium availability in breakfast cereals: effect of other food components

✍ Ma. Victorina Aguilar, Carmen Mateos, Isabel Meseguer, Ma. Martinez-Para 📂 Article 📅 2012 🏛 Springer 🌐 English ⚖ 311 KB

Estimation of hydroxymethylfurfural avai

Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells

✍ Cristina Delgado-Andrade; Isabel Seiquer; M. Pilar Navarro; Francisco J. Morales 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 386 KB

Relationship between acrylamide and ther

Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: A survey of Spanish breakfast cereals

✍ José A. Rufián-Henares; Cristina Delgado-Andrade; Francisco J. Morales 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 532 KB

Breakfast cereals are significant contributors to the daily intake of food-derived acrylamide in Western countries. Acrylamide was determined by LC-MS in 60 commercial breakfast cereals marketed in Spain. Several SPE cartridges were evaluated for clarification of the aqueous extract. LOQ was 62 micr