The FAST method, a rapid approach of the nutritional quality of heat-treated foods.

@article{BirlouezAragon2001TheFM,
  title={The FAST method, a rapid approach of the nutritional quality of heat-treated foods.},
  author={In{\'e}s Birlouez-Aragon and Juliette Lecl{\`e}re and C L Quedraogo and Emmanuel Birlouez and Jean François Grongnet},
  journal={Die Nahrung},
  year={2001},
  volume={45 3},
  pages={
          201-5
        }
}
The FAST method is based on the determination of maximal fluorescence emission when exciting at 330-350 nm, which corresponds to molecular structures formed between reducing sugars or oxidizing lipids and lysine residues of proteins. This fluorescence is dependent on heat treatment and related to protein nutritional loss. Applied to a soluble extract of the food and corrected for the protein concentration of the solution obtained, using Trp fluorescence, the method allows to calculate the FAST… CONTINUE READING
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