LYSINE RETENTION IN FOOD DURING EXTRUSION-LIKE PROCESSING.

D. R. Thompson, J. C. Wolf, G. A. Reineccius

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

Available lysine levels were measured as a function of process temperature, time, product moisture content, pH, protein level, carbohydrate type and level. The results are reported in terms of activation energy (ca 34000 cal/mole) and reference reaction rate oat 100 degree C (ca 0. 24 mg/g sample/minute) for an initial zero order loss, and equations which represent the data in latter stages of the loss curve.

Original languageEnglish (US)
Pages (from-to)989-992
Number of pages4
JournalTransactions of the American Society of Agricultural Engineers
Volume19
Issue number5
StatePublished - Jan 1 1976

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