Assessment of lysine damage during food processing.
The fluorodinitrobenzene (FONB), succinic anhydride (SA), dansyl chloride (DAN), dye-binding lysine (OBL), total lysine (TL), ninhydrin (NIN) and Tetrahymena lysine (TET) methods were compared for their ability to assess available lysine in soyaprotein heated in the absence or presence of glucose, l...
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| Language: | en_ZA |
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2013
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| Online Access: | http://hdl.handle.net/10413/9631 |