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The nutritionally available lysine and methionine of heated casein-glucose mixtures

โœ Scribed by M. Narayana Rao; H. Sreenivas; M. Swaminathan; K. J. Carpenter; Clare B. Morgan

Book ID
102923965
Publisher
John Wiley and Sons
Year
1963
Tongue
English
Weight
595 KB
Volume
14
Category
Article
ISSN
0022-5142

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Comparative effects of glucose-lysine ve
Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availability
โœ Cristina Delgado-Andrade; Isabel Seiquer; M. Pilar Navarro ๐Ÿ“‚ Article ๐Ÿ“… 2005 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 176 KB

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,