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dc.contributor.authorDelgado Andrade, Cristina-
dc.contributor.authorRufián Henares, J. A.-
dc.contributor.authorJiménez Pérez, Salvio-
dc.contributor.authorMorales, F. J.-
dc.date.accessioned2014-09-18T14:58:04Z-
dc.date.available2014-09-18T14:58:04Z-
dc.date.issued2006-
dc.identifierdoi: 10.1016/j.foodchem.2005.07.036-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 98: 580- 585 (2006)-
dc.identifier.urihttp://hdl.handle.net/10261/102251-
dc.description.abstractSport supplements formulas are driven to a sector of consumers which a restrictive diet. Tryptophan is essential amino acid and its bioavailability should be assessed from these commercial products. A robust and fast HPLC procedure is applied to determine total tryptophan content from dairy-ingredients, mostly whey-based ingredients, and commercial dried-sport supplements, mostly whey-enriched sport supplements. The nutritional quality of the protein used in the formulation could be extrapolated to the expected tryptophan content by using a regression curve built from milk-based ingredients. Samples that not conform the correlation are suspected from inadequate industrial practices, such as over-processing, and/or the use of heat-damage ingredients. © 2005 Elsevier Ltd. All rights reserved.-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.subjectWhey protein-
dc.subjectSport supplements-
dc.subjectHPLC analysis-
dc.subjectTryptophan-
dc.titleTryptophan determination in milk-based ingredients and dried sport supplements by liquid chromatography with fluorescence detection-
dc.typeArtículo-
dc.identifier.doi10.1016/j.foodchem.2005.07.036-
dc.date.updated2014-09-18T14:58:05Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
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