Mostrando 5 resultados de: 5
Filtros aplicados
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)
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