Digestibility in vitro and available lysine contents of Indian oilseed meals
β Scribed by N. Venkatesan; D. V. Rege
- Publisher
- John Wiley and Sons
- Year
- 1968
- Tongue
- English
- Weight
- 452 KB
- Volume
- 19
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Soymilk was heated over a range of temperatures (90Γ140Β‘C) and times (0Γ6 h). The available lysine, thiamine and riboΓavin content of the soymilk samples were determined. There was no signiΓcant change in available lysine during a 3 h heating period at 95Β‘C. At elevated temperatures of 120 and 140Β‘C
The influence of glucose-lysine and glucose-methionine Maillard reaction products (MRPs) on calcium availability was studied in rats and in Caco-2 cells. Equimolar glucose/lysine and glucose/methionine mixtures (40% moisture) were heated (150 degrees C, 30 or 90 min) to prepare samples (GL30, GL90,