Pregled bibliografske jedinice broj: 107828
Available methionine during production of dietetic products
Available methionine during production of dietetic products // Abstract of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritions / Faculty of Food Technology and Biotechnology (ur.).
Zagreb: Studio Hrg, 2001. (poster, međunarodna recenzija, sažetak, znanstveni)
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Naslov
Available methionine during production of dietetic products
Autori
Ščavničar, Andrijana ; Vedrina-Dragojević, Irena
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Abstract of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritions
/ Faculty of Food Technology and Biotechnology - Zagreb : Studio Hrg, 2001
Skup
4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
available methionie; dietetic products
Sažetak
Essential amino acid methionine can be oxidiezed during food processing and storage by peroxidizing lipids, by irradiation in presence of oxigen, or by standard oxidizing agents such as preroxides. Deficit of methionine in food can result in an animo acid imbalance which reduces the protein quality of food. Since methionine plays important role in human organism, the aim of this work was to determine loss in available methionine during production of classic wheat flour dietetic products and dietetic products enriched with wheat whole flour. Available methionine was determined spectrophotometricaly at 513 nm. The loss in available methionine, depending on composition of dietetic products, ranged from 5.63% to 26.05%, calculated on 16 g of nitrogen.
Izvorni jezik
Engleski
