2009_Book_FoodChemistry

92 1 Amino Acids, Peptides, Proteins
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Struktur und Bittergeschmack bei Aminosäuren
und Peptiden. II. Peptide und Peptidderivate. Z.
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Wieser, H., Jugel, H., Belitz, H.-D.: Zusammenhänge
zwischen Struktur und Süßgeschmack bei
Aminosäuren. Z. Lebensm. Unters. Forsch. 164,
277 (1977)
Wild, D., Kerdar, R.S.: The inherent genotoxic
potency of food mutagens and other heterocyclic
and carboxylic aromatic amines and corresponding
azides. Z. Lebensm. Unters. Forsch. A
207, 428 (1998)
Wittmann-Liebold, B., Salnikow, J., Erdmann, V.A.
(Eds.): Advanced Methods in Protein Microsequence
Analysis. Springer-Verlag: Berlin. 1986
Yamashita, M., Arai, S., Fujimaki, M.: A lowphenylalanine,
high-tyrosine plastein as an acceptable dietetic
food. J. Food Sci. 41, 1029 (1976)
Yamashita, M., Arai, S., Amano, Y., Fujimaki,
M.: A novel one-step process for enzymatic
incorporation of amino acids into proteins: Application
to soy protein and flour for enhancing
their methionine levels. Agric. Biol. Chem.
43, 1065 (1979)
Yamashita, M., Arai, S., Tsai, S.-J., Fujimaki,
M.: Plastein reaction as a method for enhancing
the sulfur-containing amino acid level of
soybean protein. J. Agric. Food Chem. 19,
1151 (1971)
Yamashita, M., Arai, S., Kokubo, S., Aso, K., Fujimaki,
M.: Synthesis and characterization of a glutamic acid
enriched plastein with greater solubility. J. Agric.
Food Chem. 23, 27 (1975)
Yoshikawa, M., Tamaki, M., Sugimoto, E., Chiba, H.:
Effect of dephosphorylation on the self-association
and the precipitation of β-Casein. Agric. Biol. Chem.
38, 2051 (1974)