Detalle de: DEGRADATION KINETICS OF PROTEIN DIGESTIBILITY AND AVAILABLE LYSINE DURING THERMAL-PROCESSING OF TUNA
| Title | DEGRADATION KINETICS OF PROTEIN DIGESTIBILITY AND AVAILABLE LYSINE DURING THERMAL-PROCESSING OF TUNA |
| Abstract |
Changes in available lysine and protein digestibility which take place during thermal processing of canned white tuna with olive oil were evaluated using a steady‐state procedure. Kinetic parameters were then calculated by means of weighted nonlinear regression and the jacknife procedures. Good agreement was found between predicted and observed values. The resulting kinetic equations can be used to evaluate, design and optimize thermal processing of tuna in oil. |
| Apa Reference | BANGA, J. R., ALONSO, A. A., GALLARDO, J. M., & PEREZ‐MARTIN, R. I. (1992). Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna. Journal of Food Science, 57(4), 913–915. Portico. 10.1111/j.1365-2621.1992.tb14321.x |
| Doi | 10.1111/J.1365-2621.1992.TB14321.X |
| Publication Date | Jul 1992 |
| Publication Type | Article |
| Researcher | Julio Rodriguez Banga |
| Ontology | |
| Research Groups | Computational Biology Lab at MBG |
| Tools |