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Showing 1 to 4 of 4 for “"furosine"”.
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Evaluation of in vitro methods to estimate digestibility of amino acids in the rumen undegraded protein fraction of feedstuffs
… enzyme assay ( IDEA), the guanidination, and the furosine in vitro procedures to estimate intestinal digestibility of amino acids in rumen undegraded protein ( RUP-AA). Identifying an in vitro method to estimate RUP-AA digestibility will allow for routine analysis of feeds for this parameter, …
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The effect of brewer’s spent grain melanoidins on the formation of Maillard reaction products in food model systems
… effectively reduced the formation of 3-DG, HMF furosine, CML, and MG-H1 by about 30% during UHT treatment. Additionally, the increase rate of these compounds during storage was 25-40% lower in the presence of IR-BSGM compared to the control.<br/><br/>In Chapter 4, The ability of BSGM to reduce …
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Stability of microbial transglutaminase and its reactions with individual caseins under atmospheric and high pressure
… resulted in the formation of Maillard products. Furosine, as an indicator of the early stages of Maillard reaction was measured. Concentration values of 261.0 mg/g protein from samples treated at 600 MPa and 40°C and 238.5 mg/g protein from samples treated at and 0.1 MPa and 80°C for 2 min were …
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Untersuchungen zur Bildung von Furosin und N-terminalen 2(1H)-Pyrazinonen
Furosin entsteht bei der Salzsäurehydrolyse aus den Amadori-Produkten des Lysins und wird als Marker für den Fortschritt der frühen Maillard-Reaktion, zur Beurteilung von lebensmitteltechnologischen Prozessen sowie zur Berechnung des verfügbaren und des nicht verfügbaren Lysins in Lebensmitteln …