Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite Cover

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Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

Acta Universitatis Sapientiae, Alimentaria

Volume 11 (2018): Issue 1 (December 2018)

By: J. Csapó, Cs. Albert and D. Kiss

Open Access

|Dec 2018

Authors

J. Csapó

csapo.janos@gmail.hu

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science, Miercurea Ciuc

Cs. Albert

albertcsilla@cs.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science, Miercurea Ciuc

D. Kiss

dory19921003@gmail.com

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen

DOI: https://doi.org/10.2478/ausal-2018-0007 | Journal eISSN: 2066-7744

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Language: English

Page range: 110 - 127

Published on: Dec 24, 2018

Published by: Sapientia Hungarian University of Transylvania

In partnership with: Paradigm Publishing Services

Publication frequency: 1 issue per year

Keywords:

essential amino acids,

protected amino acids,

rumen degradability,

microbial protein synthesis,

limiting amino acids,

protein quality,

biological value of protein

Related subjects:

Business and economics,

Business management,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology

© 2018 J. Csapó, Cs. Albert, D. Kiss, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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