The Indian Journal of Nutrition and Dietetics

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Effect of Cooking Rice on the Stability of Lysine and Threonine in a Model System


Affiliations
1 Central Food Technological Research Institute, Mysore-2 A, India
     

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The possibility of improving cereal protein, including that of rice, by supplementation with the limiting essential amino acids, viz., lysine and threonine has attracted considerable attention in recent years. Rice is the main staple of the bulk of world's population particularly in the densely populated countries of the Far East.
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  • Effect of Cooking Rice on the Stability of Lysine and Threonine in a Model System

Abstract Views: 253  |  PDF Views: 0

Authors

K. A. Tara
Central Food Technological Research Institute, Mysore-2 A, India
G. S. Bains
Central Food Technological Research Institute, Mysore-2 A, India

Abstract


The possibility of improving cereal protein, including that of rice, by supplementation with the limiting essential amino acids, viz., lysine and threonine has attracted considerable attention in recent years. Rice is the main staple of the bulk of world's population particularly in the densely populated countries of the Far East.