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Proteins, changes during Maillard reaction

During heat-processing of feeds, Maillard reaction products have been measured. These have been used as indicators of nutritive damage of food protein, which may be indicators of changes in intestinal digestibility of protein. There are two different approaches (1) measure the products derived from lysine (Lys) damage or (2) measure available Lys. [Pg.704]

See other pages where Proteins, changes during Maillard reaction is mentioned: [Pg.396]    [Pg.233]    [Pg.12]    [Pg.749]    [Pg.3]    [Pg.433]    [Pg.1142]    [Pg.291]    [Pg.272]    [Pg.2037]    [Pg.568]    [Pg.187]    [Pg.242]    [Pg.7]    [Pg.57]    [Pg.9]    [Pg.115]    [Pg.42]    [Pg.386]    [Pg.115]    [Pg.305]    [Pg.360]    [Pg.75]    [Pg.215]    [Pg.232]    [Pg.295]    [Pg.369]    [Pg.371]    [Pg.168]    [Pg.129]    [Pg.574]   
See also in sourсe #XX -- [ Pg.132 ]



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