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美拉德反应对养分消化代谢影响的研究现状 被引量:25

Effect of maillar reaction on nutrition metabolism
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出处 《饲料工业》 2005年第9期12-16,共5页 Feed Industry
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  • 1王之盛,周安国,陈德,范蓉,程雪花.加工对配合饲料蛋白质营养价值的影响[J].四川农业大学学报,2000,18(1):57-61. 被引量:19
  • 2王延平,赵谋明,彭志英,马志玲.美拉德反应产物研究进展[J].食品科学,1999,20(1):15-19. 被引量:68
  • 3Whitelaw ML,Weaver CM.MaiUard browning effects on in vitro availability of zinc. Journal of Food Science,1988.53:5,1508-1510.
  • 4Plakas SM,Lee TC,Wolke tLE.Bioavailability of lysine in Maillard browned protein as determined by plasma lysine response in rainbow trout (Salrno gairdneri)Journal of Nutrition,1988.118:1,19-22.
  • 5Marounek M,Kostyukovsky VA,Hodrova B.Effect of soluble Maillard reaction products on rumen microorganisms. Folia Microbiologica,1995.40:3,267-270.
  • 6Migo VP,Rosario EJ del,Matsumura M.Flocculation of melanoidins reduced by inorganic ions.Journal of Fermentation and Bioengineering, 1997.83:3,287-291.
  • 7Varela P,Arce M del M,Marcos A.Immunocompetence in relation to a heat-processed diet(Maillard reaction) in weanling rats.British Journal of Nutrition,1997.77:6,947-956.
  • 8Birlouez Aragon I, Moreaux V,Nicolas M.Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content. Food Additives and Contaminants, 1997.14:4,381-388.
  • 9El SN,Kavas A. 1997.Available lysine in dried milk after processing.International Journal of Food Sciences and Nutrition.,48:2,109-111.
  • 10Kitts DD,Wu CH,Powrie WD.Effect of glucose-lysine Maillard reaction product fractions on tissue xenobiotic enzyme systems.Journal of Agricultural and Food Chemistry, 1993.41:12,2359-2363.

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