EFFECT OF HEAT-TREATMENT OF MILK ON THE BIOAVAILABILITY OF PYRIDOXAL

被引：0

作者：

PINGALI, AV ^{[1
]}

TRUMBO, PR ^{[1
]}

机构：

[1] PURDUE UNIV, W LAFAYETTE, IN 47907 USA

来源：

FASEB JOURNAL | 1992年 / 6卷 / 04期

关键词：

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：A1372 / A1372

页数：1

共 50 条

[21] EFFECT OF HEAT-TREATMENT AND ORGANIC-ACIDS ON BIOAVAILABILITY OF IRON FROM WHEAT BRAN
BUCHOWSKI, M
VANDERSTOEP, J
KITTS, DD
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1986, 19 (04): : R39 - R39
[22] EFFECT OF HEAT-TREATMENT AND STORAGE-CONDITIONS ON THE KEEPING QUALITY OF PASTEURIZED MILK
KESSLER, HG
HORAK, FP
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1984, 39 (08): : 451 - 454
[23] THE EFFECT OF CALCIUM AND HEAT-TREATMENT OF MILK ON THE NUTRITIVE-VALUE OF CHEESE PROTEIN
CICHON, R
SAUER, WC
KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE, 1983, 35 (03): : 377 - 378
[24] EFFECT OF HEAT-TREATMENT AND OTHER MILK-PROTEINS ON THE INTERACTION OF LACTOFERRIN WITH MONOCYTES
ORIA, R
ISMAIL, M
SANCHEZ, L
CALVO, M
BROCK, JH
JOURNAL OF DAIRY RESEARCH, 1993, 60 (03) : 363 - 369
[25] EFFECT OF PHOSPHATES IN LOWERING AMOUNT OF DEPOSIT FORMATION DURING HEAT-TREATMENT OF MILK
BURDETT, M
JOURNAL OF DAIRY RESEARCH, 1974, 41 (01) : 123 - 129
[26] EFFECT OF WHEY PROTEINS AND HEAT-TREATMENT OF MILK ON THE CONSISTENCY OF UF FRESH CHEESE
KOROLCZUK, J
MAHAUT, M
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1991, 46 (07): : 435 - 437
[27] EFFECT OF HEAT-TREATMENT ON AGGREGATION AND GELATION OF PEANUT-MILK PROTEIN BLENDS
SCHMIDT, RH
CEREAL CHEMISTRY, 1978, 55 (01) : 58 - 65
[28] HEAT-TREATMENT OF MILK AND DEVELOPMENT OF SH-GROUPS
KIRCHMEIER, O
ELSHOBERY, M
KAMAL, NM
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1984, 39 (12): : 715 - 717
[29] STUDY OF FLAVOR VOLATILES FORMED BY HEAT-TREATMENT OF MILK
SHIBAMOTO, T
MIHARA, S
NISHIMURA, O
KAMIYA, Y
AITOKU, A
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1980, 180 (AUG): : 16 - AGFD
[30] INFLUENCE OF HEAT-TREATMENT OF MILK ON THE FLOW PROPERTIES OF YOGURT
PARNELLCLUNIES, EM
KAKUDA, Y
DEMAN, JM
JOURNAL OF FOOD SCIENCE, 1986, 51 (06) : 1459 - 1462

← 1 2 3 4 5 →