کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9746467 | 1492160 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Non-protein nitrogen in infant cereals affected by industrial processing
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effects of industrial processing on non-protein content in four varieties of infant cereals, so-called `Multicereal' and `Wheat' as gluten infant cereals, and `Growth' and `Rice and carrot' as gluten-free infant cereals were determined. Samples were classified according to their industrial stage of treatment: (1) mixture of raw flours; (2) mixture of roasted flours; (3) mixture of enzymatically hydrolysed and drum-dried flours (film); (4) commercial infant cereals. Total nitrogen (TN), protein nitrogen (PN) and non-protein nitrogen (NPN) contents were higher in gluten infant cereals than in gluten-free infant cereals. NPN content was always higher than PN content in all cereals. Industrial processing led to a significant increase in NPN (P<0.01) and free amino acid contents (P<0.001), whereas TN and PN contents decreased significantly (P<0.05). Although non-amino acid nitrogen components remained stable with the industrial processing, a high content of ammonium was found in gluten-free infant cereals as a consequence of taurine and asparagine degradation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 513-521
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 513-521
نویسندگان
D. Pérez-Conesa, M.J. Periago, G. Ros, G. López,