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1
Protein Crosslinking: Nutritional and Medical Consequences
Springer US
Mendel Friedman (auth.)
,
Mendel Friedman (eds.)
amino
protein
lysine
proteins
reaction
acids
collagen
browning
formation
figure
compounds
reactions
glucose
crosslinking
residues
treated
lysinoalanine
friedman
groups
formed
cystine
effect
alkali
elastin
crosslinks
hydrolysis
penicillamine
products
shown
nutritional
content
studies
containing
dehydroalanine
addition
cysteine
chern
peptides
effects
observed
chemical
casein
solution
rate
rats
alkaline
soluble
heated
foods
peptide
Year:
1977
Language:
english
File:
PDF, 20.23 MB
Your tags:
0
/
0
english, 1977
2
Asymmetric Synthesis of Non-Proteinogenic Amino Acids
Wiley-VCH
Ashot S. Saghyan and Peter Langer
amino
acids
complexes
synthesis
complex
reaction
asymmetric
chiral
ch3
niii
ch2
alkylation
figure
addition
moiety
configuration
schiff
bpb
catalyst
𝛼
nh2
substrate
chemical
product
reactions
formation
cooh
stoichiometric
fragment
obtained
substituted
modified
proline
absolute
bond
mixture
presence
auxiliary
active
glycine
method
alanine
dehydroaminobutyric
elimination
analysis
dehydroalanine
methyl
derivatives
ratio
synthesized
Year:
2016
Language:
english
File:
PDF, 24.14 MB
Your tags:
0
/
0
english, 2016
3
Food Protein Deterioration. Mechanisms and Functionality
American Chemical Society
John P. Cherry (Eds.)
protein
proteins
amino
publication
figure
deterioration
groups
chemical
temperature
enzymes
products
lysinoalanine
formation
enzyme
acids
effects
sci
bonds
hydrophobic
reaction
foods
friedman
compounds
interactions
lysine
modification
shown
agric
content
cottonseed
peanut
seeds
residues
isolate
temperatures
biol
cherry
heated
increased
showed
systems
values
binding
effect
reactions
soluble
bond
storage
fractions
hydrogen
Year:
1982
Language:
english
File:
PDF, 72.16 MB
Your tags:
0
/
0
english, 1982
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