Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Anne-Marie A. Loosveld"'
Autor:
Katie Van den Bulck, Jan A. Delcour, Paul Proost, Katrien Swennen, Steven Van Campenhout, Andrew J. Mort, Jozef Van Damme, Anne-Marie A. Loosveld, Kristof Brijs, Christophe M. Courtin
Publikováno v:
Journal of Cereal Science. 41:59-67
Arabinogalactan (AG)-peptides were isolated and purified from wheat and durum wheat and for the first time from spelt, triticale, rye and barley using three dedicated isolation procedures. The AG-peptide molecules have molecular weights of approximat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c44147519c0094cee2cc507005a59592
https://doi.org/10.1016/j.jcs.2004.10.001
https://doi.org/10.1016/j.jcs.2004.10.001
Autor:
Jan A. Delcour, Anne-Marie A. Loosveld
Publikováno v:
Journal of Cereal Science. 32:147-157
The effects of wheat flour water-extractable arabinogalactan-peptide (WE-AGP), arabinogalactan from larch wood (LW-AG) and gum arabic from acacia tree (AT-GA) (1·0% and 2·0% substitution levels) on mixing characteristics of doughs from flour from t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e4b4721b9297a527ac48c0f9953b6ff
https://doi.org/10.1006/jcrs.2000.0331
https://doi.org/10.1006/jcrs.2000.0331
Autor:
C. Maes, Pierre Grobet, Henk A. Schols, Jan A. Delcour, Anne-Marie A. Loosveld, W van Casteren
Publikováno v:
Cereal Chemistry 75 (1998)
Cereal Chemistry, 75, 815-819
Cereal Chemistry, 75, 815-819
Water-extractable arabinogalactan-peptides (WE-AGP) were isolated from flour of eight different wheat cultivars (harvest year 1996). Little structural variation in WE-AGP of flour of the different wheat cultivars was observed. The arabinose-to-galact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce7fe2ee8707663115a25ef590f9fba1
https://doi.org/10.1094/cchem.1998.75.6.815
https://doi.org/10.1094/cchem.1998.75.6.815
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:1998-2002
In Camp Remy Buhler MLU-202 roller mill flour fractions, the levels of water-extractable arabinoxylan (WE-AX) (0.30−0.41%, dry basis) were comparable to those of water-extractable arabinogalactan (WE-AG) (0.29−0.38%, dry basis). Minaret had more
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b01043319381e16c5fdecebddc398747
https://doi.org/10.1021/jf960901k
https://doi.org/10.1021/jf960901k
Autor:
E.J. Bakx, Anne-Marie A. Loosveld, Henk A. Schols, Jan A. Delcour, Piet J. Grobet, JA Ingelbrecht
Publikováno v:
Cereal Chemistry, 79(2), 322-325
Scopus-Elsevier
Cereal Chemistry 79 (2002) 2
Scopus-Elsevier
Cereal Chemistry 79 (2002) 2
Large differences exist in the functionality of common wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) milling products. Common wheat flours are mainly used for bread and biscuit (cookie) production, while T. durum wheat semolina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b2205bd5acd57f6706e43ef08fc6887
https://research.wur.nl/en/publications/characterization-of-the-carbohydrate-part-of-arabinogalactan-pept
https://research.wur.nl/en/publications/characterization-of-the-carbohydrate-part-of-arabinogalactan-pept
Autor:
Anne-Marie A. Loosveld, Jan A. Delcour
Publikováno v:
Cell and Developmental Biology of Arabinogalactan-Proteins ISBN: 9781461368885
The effect of larch arabinogalactan on mixing characteristics of wheat flour dough was investigated. Wheat flour was substituted with 1.0% and 2.0% larch arabinogalactan, and the influence on farinograph characteristics (Duedahl-Olesen et al 1999) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfe1c8737fbe68ba72fe6ae69072d07f
https://doi.org/10.1007/978-1-4615-4207-0_39
https://doi.org/10.1007/978-1-4615-4207-0_39
Publikováno v:
Cell and Developmental Biology of Arabinogalactan-Proteins ISBN: 9781461368885
The quantitative and qualitative changes of water-extractable arabinogalactan-peptide (WE-AGP) and water-extractable arabinoxylan (WE-AX) in the flour from the two wheat varieties Skirlou and Soissons were investigated during a straight dough wheat b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3d62772db56f9c104dc2480761d817e
https://doi.org/10.1007/978-1-4615-4207-0_38
https://doi.org/10.1007/978-1-4615-4207-0_38
Publikováno v:
Journal of agricultural and food chemistry. 47(5)
Durum wheat (Triticum durum Desf.) semolina water-extractable arabinoxylan (TWEAX) (yield 0.28%, arabinose-to-xylose ratio (A/X) 0. 62) was fractionated by a stepwise increase in ethanol concentration (up to 65%). The A/X ratios of the resulting frac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24fa3019c25dbc16483b7672dcbec1e7
https://pubmed.ncbi.nlm.nih.gov/10552456
https://pubmed.ncbi.nlm.nih.gov/10552456
Autor:
Paul Proost, Jan A. Delcour, Katie Van den Bulck, Andrew J. Mort, Jozef Van Damme, Christophe M. Courtin, Anne-Marie A. Loosveld, Johan Robben
Publikováno v:
Scopus-Elsevier
Katholieke Univ Leuven, Food Chem Lab, B-3001 Louvain, Belgium. Katholieke Univ Leuven, Lab Mol Immunol, B-3000 Louvain, Belgium. Limburgs Univ Ctr, Biomed Res Inst, B-3590 Diepenbeek, Belgium. Oklahoma State Univ, Dept Biochem & Mol Biol, Noble Res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1337974ac27613438cf2e28b794f18a5
http://www.scopus.com/inward/record.url?eid=2-s2.0-0036095496&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0036095496&partnerID=MN8TOARS