Amino-acid composition of herring (clupea harengus) and herring meal. Destruction of amino-acids during processing
| Autor: | Gjermund Boge |
|---|---|
| Rok vydání: | 1960 |
| Předmět: |
chemistry.chemical_classification
Meal Nutrition and Dietetics digestive oral and skin physiology Cystine Tryptophan Clupea Biology biology.organism_classification Amino acid chemistry.chemical_compound Herring chemistry Amino acid composition Composition (visual arts) Food science Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 11:362-365 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740110703 |
| Popis: | The complete amino-acid composition has been determined for herring, herring meal and intermediates in the production of the latter. The values found for herring meal agree fairly well with earlier published data. No destruction seems to take place under processing at ‘optimal’ conditions, while condensing of press water at extremely high temperature causes severe damage to several amino-acids. Destruction of amino-acids is also pronounced in heat-damaged herring meal. |
| Databáze: | OpenAIRE |
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