[Influence of various thermal processes and microwaves on the amino acid composition of food products: implications on their nutritional value].
The cinetic study of free amino nitrogen and total soluble nitrogen of hard wheat semolina, when comparatively treated by thermal processings (convection and microwaves) shows a decrease conditioned by time and strength of heating. Aminograms show the same decrease, which is however different for each amino acid. After thermal treatment, appear ninhydrin-reactive substances, to be identified. In short, micro-wave heating seems to have the same effect as conventional heating, on free amino acids of these cereal products.
D000596:Amino Acids / Q000032:analysis / Q000528:radiation effects*; D004044:Dietary Proteins; D005511:Food Handling; D006358:Hot Temperature; D008872:Microwaves; D009753:Nutritive Value; D010940:Plant Proteins; D014908:Triticum
D000596:Amino Acids; D004044:Dietary Proteins; D010940:Plant Proteins
Influence de divers procédés thermiques et des micro-ondes sur la composition en acides aminés de produits alimentaires les implications sur la valeur nutritionnelle.