essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). ...
Louis Camille Maillard initially documented the browning effect that occurred when glycine was heated in the presence of glucose in 1912, which was then termed the Maillard reaction (Maillard,1912). The reaction is of significant importance in the formation of advanced glycation end products (AGEs),...
Amino acid supplements may be made with the branched-chain amino acids (BCAA) isoleucine, leucine, and valine, or creatine, a compound of 3 amino acids, arginine, methionine, and glycine. Can amino acid supplements help with muscle growth and recovery? Amino acid supplements can help with ...
Even a blend of LDPE with biodegradable polymer has been reported to increase the biodegradability of low-density polyethylene (LDPE) [54]. A recent study explained that the degradation of LDPE-chitosan might be triggered by the existence of chitosan as a nutrient source for microbial growth [55...
Glycine was the predominant free amino acid accounting for 18鈥 60% of the total. Optimum eating quality was associated with lower levels of total free amino acids.doi:10.1016/S0315-5463(82)72544-1Y.Z. LeeN.F. HaardCanadian Institute of Food Science and Technology Journal...
select article Ultrasensitive molecular imprinted electrochemical sensor for in vivo determination of glycine betaine in plants Research articleAbstract only Ultrasensitive molecular imprinted electrochemical sensor for in vivo determination of glycine betaine in plants Geng Ai, Yanan Zhou, Heng Zhang, Qian We...
Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols. This study was conducted to determine the bioavailability of iron amino acid chelate (ferrochel) added to fortify breads prepared from either precooked cor... M Layrisse,MN Garcíacasal,...
AMPA-type glutamate receptors (AMPARs) provide the main source of excitation to the NAc, and the ability of food cues to trigger food-seeking relies in part on activation of AMPARs in the NAc core (Di Ciano et al, 2001). Furthermore, consumption of sugary, fatty foods and obesity can ...
Soybean [Glycine max (L.) Merr.] and groundnut (Arachis hypogaea L.) are not treated as food legumes in China, but defined as oil crops [4]. Mung bean and adzuki bean originated partially in China [7], [8] and faba bean and pea have been cultivated in China for over 2000 years ...
For the peptidome, β-casein was the major source of bioactive peptides. The samples heated at 65 °C showed higher bioactive peptide abundances, whereas at temperatures higher than 75 °C, it was reduced due to cleavage into smaller peptides. Overall, this study showed that different heating...