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Lysine browning, reactions during

Amino acid analysis confirmed that Maillard browning reactions occurred during the frying process, since basic amino acids such as lysine and arginine decreased significantly, whereas all others decreased only slightly (Table I). [Pg.488]

See other pages where Lysine browning, reactions during is mentioned: [Pg.393]    [Pg.117]    [Pg.244]    [Pg.118]    [Pg.154]    [Pg.132]    [Pg.343]    [Pg.112]    [Pg.369]    [Pg.580]    [Pg.303]    [Pg.40]    [Pg.233]    [Pg.276]    [Pg.327]    [Pg.749]    [Pg.443]    [Pg.90]    [Pg.95]    [Pg.182]    [Pg.118]    [Pg.284]    [Pg.242]    [Pg.57]    [Pg.314]    [Pg.357]    [Pg.137]    [Pg.520]    [Pg.340]    [Pg.170]    [Pg.376]   
See also in sourсe #XX -- [ Pg.300 ]



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