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 language||English (US)|
|Number of pages||4|
|Journal||Transactions of the American Society of Agricultural Engineers|
|State||Published - Jan 1 1976|