Exposure of food proteins to certain processing conditions induces two major chemical
changes: racemization of all l-amino acids to d-isomers and concurrent formation of cross …

With the only exception of glycine, all amino acids exist in two specular structures which are
mirror images of each other, called D-(dextro) and L-(levo) enantiomers. During evolution, L …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

Investigations on the occurrence and biochemical roles of free D‐amino acids and D‐amino
acid‐containing peptides and proteins in living systems have increased in frequency and …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

The most recent research on D-amino acid oxidases and D-amino acid metabolism has
revealed new, intriguing properties of flavoenzymes and enlighted novel biotechnological …

Theanine is the main amino acid component in tea. It usually constitutes between 1 and 2%
of the dry weight of the tea leaves. It is as prevalent in tea as all other free amino acids …

D-Amino acid oxidase (DAAO) is a biotechnologically relevant enzyme that is used in a
variety of applications. DAAO is a flavine adenine dinucleotide-containing flavoenzyme that …

Covering: up to the end of 2022The area of scalemic natural products is often enigmatic from
a mechanistic standpoint, since low optical purity is observed in compounds having multiple …

Abstract d-Alanine (d-Ala) is an unusual endogenous amino acid present in invertebrates
and vertebrates. Compared to its l-isomer, the characterization of d-Ala is challenging …