Protein quality of a snack food

descriptionPublicationkeyboard_double_arrow_right Article 01 Feb 1981 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 32, pages 121-124 (issn: 0022-5142, eissn: 1097-0010,

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Authors: G P, Jones; D J, Tucker; I, Woodruff;

doi: 10.1002/jsfa.2740320204

pmid: 7218769

Protein quality of a snack food

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Abstract

AbstractThe effect of factory processing and commercial end‐cooking on the protein quality of a popular snack food product made with meat, soya, vegetables and cereals (annual production = 10 000 t) was investigated. No change could be detected in either the content of fluorodinitrobenzene‐reactive lysine or the total levels of other amino acids as determined by ion‐exchange chromatography.

Related Organizations

Deakin University
Australia

Keywords

Humans, Dietary Proteins, Amino Acids, Food Analysis

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