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作者:Giani Andrea Linde , Antonio Laverde Junior , Eliete Vaz de Faria ...
来源:[J].Food Research International(IF 3.005), 2009, Vol.42 (7), pp.814-818
摘要:Abstract(#br)The objective of this work was to characterize the formation of amino acid inclusion complexes with α-cyclodextrin (α-CD) and evaluate the influence of added α-CD on the taste perception of amino acids and hydrolyzed soy protein at pH 4.5. The formation of the in...
作者:Vasilevskaia L S , Zhuravlev B V , Sudakov K V ...
来源:[J].Fiziologicheskii zhurnal SSSR imeni I. M. Sechenova, 1979, Vol.65 (4), pp.500-6
摘要:Glycin, glutamic acid or casein hydrolysate induced high frequency and high voltage electrical waves in the brain-stem RF and often in the lateral hypothalamic nucleus and cortex. These changes were more obvious during feeding of the dogs. Sham feeding and parenteral administrati...
作者:van Loon L J , Saris W H , Verhagen H ...
来源:[J].The American journal of clinical nutrition(IF 6.504), 2000, Vol.72 (1), pp.96-105
摘要:BACKGROUND(#br)Protein induces an increase in insulin concentrations when ingested in combination with carbohydrate. Increases in plasma insulin concentrations have been observed after the infusion of free amino acids. However, the insulinotropic properties of different amino acids...

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