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Original Article

Available Lysine in Dried Milk After Processing

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Pages 109-111 | Published online: 06 Jul 2009

References

  • Anderson TR. Available lysine-1: factors affecting availability. SA Food Rev 1980; 47–58; 124, October/November
  • Carpenter KJ, Steinke HF, Catignani GL, Swaisgood HE, Alfred CM, MacDonald JL, Schelstraete M. The estimation of available lysine, in human foods by three chemical procedures. Plant Foods Hum. Nutr. 1989; 39: 129–135
  • Erbersdobler HF, Anderson TR. Determination of Available Lysine by Various Procedures in Maillard-type products. The Maillard Reaction in Foods and Nutrition, GR Waller, MS Feather. American Chemistry Society Symp. 215, Washington, DC. 1983; 419–427
  • Erbersdobler HF, Hupe A. Determination of lysine damage and calculation of lysine bio-availability in several processed foods. Zeit. Arnahrungswiss 1991; 30: 46–49
  • Hurrell RF, Lerman P, Carpenter KJ. Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure. J. Food Sci. 1979; 44: 1221–1231
  • Kramer A. Effect of storage on nutritive value of foods. Handbook of Nutritive Value of Processed Foods, M Rechcigl. CRC Press, Boca Raton, FL 1984; Vol. 1: 275–297
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  • Mottu F, Mauron J. The differential determination of lysine in heated milk II comparison of the in vitro methods with the biological evaluation. J. Sci. Food Agric. 1967; 18: 57–62

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