Mostrando 5 resultados de: 5
Subtipo de publicación
Article(5)
Publisher
Journal of the Science of Food and Agriculture(2)
Cereal Chemistry(1)
European Food Research and Technology(1)
Journal of Cereal Science(1)
Área temáticas
Bioquímica(2)
Microorganismos, hongos y algas(2)
Tecnología alimentaria(2)
Alimentación y bebidas(1)
Cultivos de campo y plantaciones(1)
Área de conocimiento
Bioquímica(3)
Ciencia de los alimentos(2)
Proteína(2)
Ciencia de materiales(1)
Fitopatología(1)
Origen
scopus(5)
Effect of damaged starch levels on flour-thermal behaviour and bread staling
ArticleAbstract: The effect of the amount of damaged starch in two different flours (wheat and triticale) on the breaPalabras claves:Bread staling, damaged starch, Pasting properties, thermal behaviourAutores:Barrera G.N., Cristina M. Rosell, León A.E., Pérez G.T., Ribotta P.D.Fuentes:scopusEffect of microbial transglutaminase on the protein fractions of rice, pea and their blends
ArticleAbstract: BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. InPalabras claves:Electrophoresis, pea, proteins, Rice, TransglutaminaseAutores:Cristina M. Rosell, Marco C., Pérez G.T., Ribotta P.D.Fuentes:scopusEffect of transglutaminase on protein electrophoretic pattern of rice, soybean, and rice-soybean blends
ArticleAbstract: The interactions taking place in composite dough containing rice flour and soybean proteins (5% w/w)Palabras claves:Autores:Cristina M. Rosell, León A.E., Marco C., Pérez G.T.Fuentes:scopusWheat damage by Aelia spp. and Erygaster spp.: Effects on gluten and water-soluble compounds released by gluten hydrolysis
ArticleAbstract: Wheat damage by heteropterous insects produces gluten hydrolysis giving different degradation producPalabras claves:Bug damaged wheat, Gluten, Gluten index, SDS-PAGE, Size-exclusion high performance liquid chromatography, Water-soluble proteinsAutores:Aja S., Cristina M. Rosell, Pérez G.T.Fuentes:scopusRelationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure
ArticleAbstract: Gluten from wheat damaged by heteropterous insects loses its functionality after a short period of rPalabras claves:Gluten, HPCE, Protein, thermal properties, Wheat damageAutores:Bonet A., Cristina M. Rosell, Pérez G.T.Fuentes:scopus