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Authors
Affiliations
1 Department of Bio chemistry and Bio physics, School of Environmental Science, University of Kalyani, Kalyani, Nadia, West Bengal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 22, No 7 (1985), Pagination: 201-205
Abstract
Available lysine content of a processed food product is mainly dependent on the processing procedure. Manufacturrng technology of condensed milk requires heat treatment in the range of 115-118°c. At this temperature a substantial amount of lysine will be lost due to complex formation with carbohydrates and thereby reducing the nutritive value of the food product.