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Article: The impact of processing on the nutritional quality of food proteins.(SPECIAL GUEST EDITOR SECTION)(Report)
- Article from:
- Journal of AOAC International
- Article date:
- May 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 AOAC International. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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During many food processing regimens, food proteins may undergo a variety of chemical modifications. Despite the enormous consumption of processed foods worldwide, much remains to be learned about the exact nature of these modifications. This is partly due to the complex nature of the changes involved, and partly to the problems of analysis imposed by the intractable nature of the food matrix. Such difficulties are compounded by the paucity of chemically based analytical tests that accurately measure amino acid availability in biologically relevant terms. In this review, we explore the known changes that proteins and amino acids undergo during food processing and the ...
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Article: MGP Ingredients awarded Loryma GmbH, Zwingenberg, Germany, ...
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700+ words
...MGP Ingredients awarded Loryma GmbH, Zwinganberg, Germany, distribution within Europe for MGPI's food proteins and starches. The agreement does not include the U.K. or Ireland, but does extend to other countries such as Turkey, Algeria ...
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