Work

smallcap˜D-Amino acids in dairy products: detection, origin and nutritional aspects. I. Milk, fermented milk, fresh cheese and acid curd cheese.

Year: 1990

Type: article

Abstract: Significant amounts of free D-amino acids (D-AA) have been detected in raw milk and pasteurized milk made there-from, yoghurt, curdled milk, goat milk fresh cheese, and Harzer cheese. The relative amounts of D-AA were determined by capillary gas chromatography of N(O)-pentafluoropropionyl amino acid 1-propyl esters using the chiral stationary phase «Chirasil-L-Val». The occurrence of D-AA in the dairy products investigated is attributed to the action of micro-organisms

Source: Milk science international/Milchwissenschaft

Authors: Hans Brückner, M. Hausch

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $327

OpenAlex ID: W344814226

FWCI: 3.296

Cites:

Cited by: 32

Related to: 10