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  • Title: [Influence of various thermal processes and microwaves on the amino acid composition of food products: implications on their nutritional value].
    Author: Gayte Sorbier A, Audibert M.
    Journal: Ann Nutr Aliment; 1978; 32(2-3):437-46. PubMed ID: 707924.
    Abstract:
    The cinetic study of free amino nitrogen and total soluble nitrogen of hard wheat semolina, when comparatively treated by thermal processings (convection and microwaves) shows a decrease conditioned by time and strength of heating. Aminograms show the same decrease, which is however different for each amino acid. After thermal treatment, appear ninhydrin-reactive substances, to be identified. In short, micro-wave heating seems to have the same effect as conventional heating, on free amino acids of these cereal products.
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