Mechanisms of heat damage in proteins. 8. The role of sucrose in the susceptibility of protein foods to heat damage.

The British journal of nutrition ·Vol. 38 ·No. 2 ·1977-09-00 ·Pages 285-97

Hurrell RF, Carpenter KJ

Abstract

暂无摘要

MeSH Terms

Animals Carbohydrate Metabolism Dietary Proteins Female Hot Temperature/adverse effects Hydrogen-Ion Concentration Lactalbumin Lysine/analysis Ovalbumin Rats Sucrose

Chemicals

Dietary Proteins Sucrose Ovalbumin Lactalbumin Lysine

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

Hurrell R F

Carpenter K J

Article Info

Journal

The British journal of nutrition

Abbr.

Br J Nutr

ISSN

0007-1145

DOI

10.1079/bjn19770089

Published

1977-09-00

Pages

285-97

Language

English

Region

England

NLM ID

0372547

Subset

External Links

PubMed source DOI: 10.1079/bjn19770089 View journal details

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Mechanisms of heat damage in proteins. 8. The role of sucrose in the susceptibility of protein foods to heat damage.

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