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International Journal of Food Sciences and Nutrition Volume 48, 1997 - Issue 2
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Original Article

Available Lysine in Dried Milk After Processing

S. N. El Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, Izmir, Turkey
&
A. Kavas Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, Izmir, Turkey
Pages 109-111 | Published online: 06 Jul 2009

Citations (15)

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Kataneh Aalaei, Marilyn Rayner & Ingegerd Sjöholm. (2019) Chemical methods and techniques to monitor early Maillard reaction in milk products; A review. Critical Reviews in Food Science and Nutrition 59:12, pages 1829-1839.
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M. Akmal Khan. (2008) Nutritional Adequacy of Commercial Infant Milk Formulas. Ecology of Food and Nutrition 47:2, pages 188-204.
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Ali Nasirpour, Joël Scher & Stéphane Desobry. (2006) Baby Foods: Formulations and Interactions (A Review). Critical Reviews in Food Science and Nutrition 46:8, pages 665-681.
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MARIEE. C. THOMAS, JOËL SCHER, SYLVIE DESOBRY-BANON & STÉPHANE DESOBRY. (2004) Milk Powders Ageing: Effect on Physical and Functional Properties. Critical Reviews in Food Science and Nutrition 44:5, pages 297-322.
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Articles from other publishers (11)

Jean Nyakayiru, Glenn A. A. van Lieshout, Jorn Trommelen, Janneau van Kranenburg, Lex B. Verdijk, Marjolijn C. E. Bragt & Luc J. C. van Loon. (2019) The glycation level of milk protein strongly modulates post-prandial lysine availability in humans. British Journal of Nutrition 123:5, pages 545-552.
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Kataneh Aalaei, Marilyn Rayner & Ingegerd Sjöholm. (2016) Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine. LWT 73, pages 675-682.
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Kataneh Aalaei, Marilyn Rayner, Eden Tareke & Ingegerd Sjöholm. (2016) Application of a dye-binding method for the determination of available lysine in skim milk powders. Food Chemistry 196, pages 815-820.
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Bhavbhuti M. Mehta & Hilton C. Deeth. (2016) Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications. Comprehensive Reviews in Food Science and Food Safety 15:1, pages 206-218.
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José Contreras-Calderón, E.J. Guerra-Hernández & B. García-Villanova. (2015) Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates. Revista Vitae 22:2.
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Karyne M. Rogers, Megan Grainger & Merilyn Manley-Harris. (2014) The Unique Manuka Effect: Why New Zealand Manuka Honey Fails the AOAC 998.12 C-4 Sugar Method. Journal of Agricultural and Food Chemistry 62:12, pages 2615-2622.
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Marta Corzo‐Martínez, Nieves Corzo, Mar Villamiel & M Dolores del Castillo. 2012. Food Biochemistry and Food Processing. Food Biochemistry and Food Processing 56 83 .
M. Villamiel, M. D. del Castillo & N. Corzo. 2006. Food Biochemistry and Food Processing. Food Biochemistry and Food Processing 71 100 .
Antonio Ramı́rez-Jiménez, Belén Garcı́a-Villanova & Eduardo Guerra-Hernández. (2004) Effect of storage conditions and inclusion of milk on available lysine in infant cereals. Food Chemistry 85:2, pages 239-244.
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Nelly Lara & Jenny Ruales. (2002) Popping of amaranth grain (Amaranthus caudatus) and its effect on the functional, nutritional and sensory properties. Journal of the Science of Food and Agriculture 82:8, pages 797-805.
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R Owusu-Apenten. 2002. Food Protein Analysis. Food Protein Analysis.

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