Racemization of amino acid residues in proteins and poly (L-amino acids) during roasting.
D000409:Alanine; D000596:Amino Acids; D001224:Aspartic Acid; D002364:Caseins; D003296:Cooking / Q000009:adverse effects; D004044:Dietary Proteins / Q000592:standards; D005971:Glutamates; D006358:Hot Temperature; D008239:Lysine; D009113:Muramidase; D010455:Peptides; D013237:Stereoisomerism
D000596:Amino Acids; D002364:Caseins; D004044:Dietary Proteins; D005971:Glutamates; D010455:Peptides; D001224:Aspartic Acid; D009113:Muramidase; D008239:Lysine; D000409:Alanine