Patterns of free amino acids in German convenience food products: marked mismatch between label information and composition

@article{Hermanussen2010PatternsOF,
  title={Patterns of free amino acids in German convenience food products: marked mismatch between label information and composition},
  author={Michael Hermanussen and Ulrike Gonder and Cornelis Jakobs and Dirk Stegemann and G. F. Hoffmann},
  journal={European Journal of Clinical Nutrition},
  year={2010},
  volume={64},
  pages={88-98}
}
Background/Objectives:Free amino acids affect food palatability. As information on amino acids in frequently purchased pre-packaged food is virtually absent, we analyzed free amino acid patterns of 17 frequently purchased ready-to-serve convenience food products, and compared them with the information obtained from the respective food labels.Subjects/Methods:Quantitative amino acid analysis was performed using ion-exchange chromatography. γ-Aminobutyric acid (GABA) concentrations were verified… CONTINUE READING
BETA

Similar Papers

References

Publications referenced by this paper.
SHOWING 1-10 OF 26 REFERENCES

Innovations in food technology for health.

  • Asia Pacific journal of clinical nutrition
  • 2007
VIEW 4 EXCERPTS
HIGHLY INFLUENTIAL

Food palatability, rheology, and meal patterning.

  • JPEN. Journal of parenteral and enteral nutrition
  • 2008
VIEW 4 EXCERPTS
HIGHLY INFLUENTIAL

The Effect of GABA on Human Taste Sensations and the Influence of Food Components on the activity of glutamate decarboxylase, GABA Synthesizing Enzyme

K Hisaki, K Wada, K Shinohara, Y Nakamura, H Ueno
  • International Symposium on Olfaction and Taste: San Francisco,
  • 2008
VIEW 1 EXCERPT
HIGHLY INFLUENTIAL