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Document type:
Zeitschriftenaufsatz 
Author(s):
Schmitz-Schug, Iris; Kulozik, Ulrich; Foerst, Petra 
Title:
Reaction Kinetics of Lysine Loss in a Model Dairy Formulation as Related to the Physical State 
Abstract:
Sensitive ingredients of food, pharmaceutical products, or bioproducts can be damaged due to inappropriate processing conditions. The knowledge of the kinetics of degradation reactions allows optimizing production processes with regard to the nutritional quality. The essential amino acid lysine is an important nutrient in dairy powders that can be blocked, e.g., due to the Maillard reaction during drying processes. In this study, we showed that lysine loss can be modeled with pseudo-second-order...    »
 
Journal title:
Food and Bioprocess Technology 
Year:
2014 
Journal volume:
Journal issue:
Pages contribution:
877--886 
Print-ISSN:
1935-5130