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Effects of Thermal Processing and Storage on Available Lysine and Furfural Compounds Contents of Infant Formulas

✍ Scribed by Ferrer, Emilia; Alegría, Amparo; Farré, Rosaura; Abellán, Pedro; Romero, Fernando

Book ID
126150160
Publisher
American Chemical Society
Year
2000
Tongue
English
Weight
127 KB
Volume
48
Category
Article
ISSN
0021-8561

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Effect of thermal processing on available lysine, thiamine and riboflavin content in soymilk
✍ Kwok, Kin-Chor; Shiu, Yui-Wah; Yeung, Chi-Hung; Niranjan, Keshavan 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 188 KB 👁 2 views

Soymilk was heated over a range of temperatures (90È140¡C) and times (0È6 h). The available lysine, thiamine and riboÑavin content of the soymilk samples were determined. There was no signiÐcant change in available lysine during a 3 h heating period at 95¡C. At elevated temperatures of 120 and 140¡C